Sunday Hash

Prep Time 15 minutes | Cook Time 20 minutes

2 medium potatoes

1 small onion chopped

1 zucchini chopped

2 poblano peppers chopped

3 Tbsp olive oil

1 Tsp black pepper

4 eggs

1 Tbsp harissa (your favorite store bought brand)

2 Tbsp cilantro

Boil the potatoes until cooked. Once cool to handle, chop them.

In a heavy bottom skillet, heat up the olive oil on medium.

Saute the onion, zucchini and poblano until softened, about 5 min. Add the kale and potatoes to sauté as well.

Season with harrisa, salt, and some of the pepper.

Create four wells in the vegetables and crack an egg in each.

Season the eggs with more salt to taste and the remainder of the pepper.

Cover the pan with a lid to cook the eggs, about 3 min. You still want the yolks to be runny.

Finish with chopped cilantro and enjoy.