Photo of Veggie hash with poached eggs by WW

Veggie hash with poached eggs

5
3
0
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
This is a great way to use any leftover veg in your fridge (cooking times may alter).

Ingredients

Potato

600 g, new variety, large size, halved

Zucchini

2 medium, halved lengthways, sliced

Yellow capsicum

1 medium, cut into thin wedges

Fresh thyme

1 tsp, chopped, plus extra, to serve

Red onion

1 medium, cut into thin wedges

Cherry tomatoes

200 g, halved

Egg(s)

4 medium

Fresh basil

2 tbs, chopped, plus extra leaves, to serve

Fresh flat-leaf parsley

2 tbs, finely chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook potatoes in a saucepan of boiling water for 10 minutes or until just tender. Drain and let stand to dry.
  2. Combine zucchini, capsicum and thyme in a large bowl. Lightly spray with oil and toss to combine.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium low heat. Cook onion, stirring, for 6-8 minutes or until soft. Add potatoes, zucchini mixture and season with salt and pepper. Add a splash of water and cook, covered, for 15 minutes or until potatoes are cooked through.
  4. Remove lid, increase heat to high and cook, stirring, for 4 minutes or until vegetables starts to char. Return to bowl and stir to combine. Add tomatoes to pan and cook, stirring, for 1 minutes or until softened. Return all vegetables to pan and set aside.
  5. Meanwhile, bring a large deep frying pan of water to the boil, reduce heat to low. Carefully break 1 egg into a cup, then slide into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Remove from pan with a slotted spoon and drain on a plate lined with paper towel. Toss basil and parsley through vegetables. Serve vegetables topped with eggs, sprinkled with extra thyme and basil.