Chipotle-Sweet Potato Hash with Poached Eggs and Avocado

Ingredients:

For the poached eggs:
8 cups water
1 tsp vinegar
8 large eggs

For the hash:
2 tbsp olive oil
1 yellow onion, cut into small dice
kosher salt and freshly ground pepper
1 green bell pepper, cut into small dice
1 lb sweet potatoes, cut into small dice
1 garlic clove, minced
1 chipotle chile, rehydrated in hot water, drained, and minced
1/2 cup vegetable broth
1 tsp fresh thyme, minced
1 medium ripe avocado, sliced
8 corn tortillas

Instructions:

Serves 4, adapted from Keys to the Kitchen

For the eggs:
Bring the 8 cups water to a simmer in a medium frying pan and add the vinegar. Break each egg into a separate small cup or ramekin. Gently slide the eggs into the water, cooking two at a time. Cook until the whites are just set, about 3 minutes. Using a slotted spoon, lift the eggs out of the water and place in a bowl of warm water to keep warm until you are ready to eat. Repeat with remaining eggs.

For the hash:
Heat the oil in a large frying pan over medium-high heat. Add the onion and season with salt. Cook, stirring frequently, until softened and translucent, about 3 minutes. Stir in the bell pepper and cook until soft, about 5 minutes.

Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, about 3 minutes. Stir in the garlic and chipotle. Cook 30 seconds. Add the broth or water. Cover and cook until the potatoes are fork-tender, about 5 minutes. Remove the cover and cook until the liquid has evaporated. Stir in the thyme. Season with salt and pepper to taste.

Serve the hash atop the corn tortillas with 1 egg per tortilla and topped with sliced avocado.

From http://www.joanne-eatswellwithothers.com