Steak Hash with Poached Eggs

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup eggplant chopped
• 4 large eggs 
• 1.3 pounds fingerling potatoes coarsely chopped
• 3 tablespoons parsley fresh chopped
• 1.5 cups grape tomatoes chopped
• 1.5 teaspoons olive oil extra virgin extra-virgin
• 1 cup onion red finely chopped
• 0.3 cup roasted peppers red chopped
• 0.4 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 6 ounces fat-trimmed beef flank steak chopped

Equipment

• frying pan
• slotted spoon

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion; cook 6 minutes or until tender, stirring occasionally.
3. Add tomatoes; cook 1 minute, stirring occasionally.
4. 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.
5. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer.
6. 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.
7. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.