Steak Hash with Poached Eggs

Steak Hash with Poached EggsRecipe
Since the idea is to use up leftover steak and all the little bits of weekend vegetables, don't worry if amounts don't match precisely.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 359
Fat 14.2 g
Satfat 4.3 g
Monofat 6.7 g
Polyfat 1.4 g
Protein 20.9 g
Carbohydrate 37.7 g
Fiber 5.3 g
Cholesterol 247 mg
Iron 4.4 mg
Sodium 583 mg
Calcium 73 mg


1 1/2 teaspoons extra-virgin olive oil
1 cup finely chopped red onion
1 1/2 cups grape tomatoes, chopped
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon sherry vinegar
4 large eggs
3 tablespoons chopped fresh parsley


1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until tender, stirring occasionally. Add tomatoes; cook 1 minute, stirring occasionally. Add eggplant and next 3 ingredients (through Chili-Espresso Rubbed Steak); cook 3 minutes or until heated. Stir in salt and 1/4 teaspoon pepper. Keep steak mixture warm.

2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spoon about 1 1/2 cups hash onto each of 4 plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.