Mexican Vegetable Hash with Nested Eggs

A break fit for dinner!

Ingredients:

3 finely chopped leeks

1 poblano chili, seeded & chopped

1 tbsp olive oil

3 cups of grape tomatoes halved

2 cups of coarsely chopped yellow squash

2 cups of hash browns

1 tsp of black truffle oil

1 tsp of dried oregano

½ tsp of chili powder

1 tsp of salt

4 eggs

2 tsp of fresh cilantro chopped

1/8 tsp black pepper

Directions:

In a large skillet cook leeks & pepper in oil for 5 minutes, stirring occasionally.

Add tomatoes, squash and hash browns cook for another 5 to 10 minutes, or until squash is done to your liking.

Add the black truffle oil, chili powder, oregano and salt.

Using a large spoon, make 4 indentations in the vegetable mixture.  Break the eggs one at a time into each indentation.  Cover and cook for 4 to 5 minutes, or until the whites are set. Sprinkle the egg yolks with pepper and then sprinkle the cilantro over the vegetable mixture.

This makes a great breakfast for dinner enjoyment.