Categories: beef
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil
- 1 cup finely chopped red onion
- 1 1/2 cups grape tomatoes, chopped
- 1/4 cup chopped grilled eggplant
- 1/4 cup chopped roasted red bell pepper
- 1 1/4 pounds roasted fingerling tomatoes, coarsely chopped
- 6 ounces grilled steak, 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
Directions
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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.