Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (you can use any variety you like)
• 1 bell pepper, diced
• 2 small potatoes, diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 eggs
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent and fragrant.
3. Add the sliced mushrooms, diced bell pepper, and diced potatoes to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
4. Sprinkle the dried thyme, salt, and pepper over the mushroom hash and stir to combine the flavors. Adjust the seasoning according to your taste.
5. Meanwhile, bring a pot of water to a gentle simmer. Crack each egg into a small cup or ramekin.
6. Create a whirlpool in the simmering water by stirring it gently with a spoon. Carefully slide each egg into the whirlpool and let them poach for about 3-4 minutes for a soft poached egg.
7. While the eggs are poaching, give the mushroom hash a final stir and remove it from the heat.
8. Using a slotted spoon, carefully remove the poached eggs from the pot and drain any excess water.