Ingredients
1
tablespoon olive oil
2
medium dark-orange sweet potatoes, peeled, cut into 1/2-inch pieces
1
small onion, cut into 1/2-inch pieces
1/4
cup vegetable stock or broth
2
medium zucchini, cut into 1/2-inch pieces
1
teaspoon chopped fresh thyme leaves
Salt and freshly ground black pepper
1
teaspoon white vinegar
4
eggs
Preparation
In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
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.
In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. 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.
Meanwhile, divide sweet potato and zucchini hash among 4 plates.
With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.
