Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan, MS, RD
Recipe by Cooking Light August 2010

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

359 calories; fat 14.2g; saturated fat 4.3g; mono fat 6.7g; poly fat 1.4g; protein 20.9g; carbohydrates 37.7g; fiber 5.3g; cholesterol 247mg; iron 4.4mg; sodium 583mg; calcium 73mg.
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