Spiced Carrot and Potato Hash with Poached Eggs

1.Heat the olive oil in a large skillet over medium heat.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Stir in the diced potatoes and carrots, cooking for about 10 minutes until they start to soften, stirring occasionally.

4.Add the diced tomatoes, ground cumin, smoked paprika, turmeric, salt, and pepper to the skillet. Mix well to combine all the ingredients.

5.Cover the skillet and cook for an additional 10-15 minutes, stirring occasionally, until the potatoes and carrots are tender and slightly crispy.

6.While the hash is cooking, bring a pot of water to a gentle simmer. Add a splash of vinegar to the water to help the eggs hold their shape.

7.Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer if you prefer them firmer.

8.Once the eggs are poached, carefully remove them with a slotted spoon and drain on a paper towel.

9.Serve the spiced carrot and potato hash on plates, topped with the poached eggs. Garnish with fresh parsley.