Vegetable Hash With Poached Eggs

• 4 teaspoons olive oil
• 1 cup chopped Vidalia or other sweet onion
• 1 cup (1/4-inch-thick) slices fingerling or small red potatoes
• 1 teaspoon dried herbes de Provence
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 cup green beans, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups chopped seeded tomato
• 2 tablespoons thinly sliced chives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon white vinegar
• 4 large eggs
• 1 ounce Parmesan cheese, shredded (about 1/4 cup)

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, potatoes, and herbes de Provence; spread mixture in a single layer in pan. Cook 4 minutes, without stirring, or until potatoes are lightly browned.
2. Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove pan from heat; cover and let stand 5 minutes. Stir in tomato, chives, and parsley.
3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with remaining 1/8 teaspoon pepper and Parmesan cheese.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

olive oil, vidalia, fingerling, zucchini, yellow squash, green beans, kosher salt, freshly ground black pepper, tomato, chives, flatleaf, white vinegar, eggs, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetable-hash-poached-eggs (may not work)