This was very flavorful & filling, even my husband liked it. I did just make this for 2 because I knew 1 egg would not fill up my husband. He had 3 eggs, I had 1. I was stuffed.
Vegetable Hash with Poached Eggs
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- Calories: 221
- Fat: 11.8g
- Saturated fat: 3.5g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 1.7g
- Protein: 12g
- Carbohydrate: 18g
- Fiber: 4g
- Cholesterol: 192mg
- Iron: 2mg
- Sodium: 438mg
- Calcium: 156mg
- 4 teaspoons olive oil
- 1 cup chopped Vidalia or other sweet onion
- 1 cup (1/4-inch-thick) slices fingerling or small red potatoes
- 1 teaspoon dried herbes de Provence
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup green beans, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups chopped seeded tomato
- 2 tablespoons thinly sliced chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon white vinegar
- 4 large eggs
- 1 ounce Parmesan cheese, shredded (about 1/4 cup)
- 1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, potatoes, and herbes de Provence; spread mixture in a single layer in pan. Cook 4 minutes, without stirring, or until potatoes are lightly browned.
- 2. Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove pan from heat; cover and let stand 5 minutes. Stir in tomato, chives, and parsley.
- 3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with remaining 1/8 teaspoon pepper and Parmesan cheese.
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