Vegetable Hash With Poached Egg

1. 1

   Heat the oil over medium heat in a large, heavy nonstick skillet.

2. 2

   Add the onion.

3. 3

   Cook, stirring often, until it begins to soften, about three minutes.

4. 4

   Add the remaining vegetables and a generous pinch of salt.

5. 5

   Cook, stirring often, until the vegetables begin to soften, about five minutes.

6. 6

   Stir in the ground cumin seeds and the paprika, and combine well with the vegetables.

7. 7

   Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender.

8. 8

   Add the ketchup, and continue to cook, stirring, for another five minutes.

9. 9

   Press the vegetable mixture down into a flat layer in the pan.

10. 10

    Continue to cook on one side for five minutes.

11. 11

    A crust should form on the bottom.

12. 12

    Stir, then press down again and cook for another five minutes, until a crust forms again.

13. 13

    Stir, taste and adjust salt, and add pepper.

14. 14

    The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge.

15. 15

    Remove from the heat.

16. 16

    Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.