Sweet Potato and Zucchini Hash

Ingredients

• 1 tablespoon olive oil 
• 2 medium sweet potatoes and into peeled cut into 1/2-inch pieces
• 1 small onion cut into 1/2-inch pieces
• 0.3 cup vegetable stock 
• 2 medium zucchini cut into 1/2-inch pieces
• 1 teaspoon thyme sprigs fresh chopped
• 1 serving pepper black freshly ground
• 1 teaspoon vinegar white
• 4  eggs 

Equipment

• bowl
• frying pan
• paper towels
• kitchen towels
• slotted spoon

Directions

1. In 10- to 12-inch skillet with lid, heat oil over medium heat.
2. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
3. Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
4. Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
5. In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil.
6. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
7. Meanwhile, divide sweet potato and zucchini hash among 4 plates.
8. With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly.
9. Place on top of hash.