Vegetable Hash & Fried Egg

Directions

1. 1
   Heat olive oil in a large (preferably non-stick) skillet over medium-high heat.
2. 2
   Add bell pepper, onion, fennel, and potatoes. Season with salt and pepper.
3. 3
   Cook vegetables for 7-10 minutes, then add chicken stock and cook for another 5 minutes - or until all the stock evaporates and vegetables are tender.
4. 4
   Stir in the parsley and remove the vegetable mixture from the pan.
5. 5
   Crack eggs into the pan and season with salt and pepper. Cook eggs for 1-2 minutes per side, or until the whites are set and the yolk is still runny.
6. 6
   To serve, divide hash onto plates and top each with an egg.