Preparation:
Cover bacon with water and bring to a boil. Simmer for 10 minutes. Drain and pat dry.
Preheat the oven to 350F degrees and grease an 8 x 12-inch low-sided baking dish.
Place olive oil in a large skillet and saute the blanched bacon until golden, 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Pour out all but 1 tablespoon of the fat, add onion and green peppers, and cook over medium heat until well wilted, about 10 minutes. Stir in chopped sirloin and garlic. Saute until meat loses its red color, 5 to 6 minutes. Add reserved bacon and tomatoes, tomato paste, jalapeno, chili powder, salt, pepper, rice, water, and parsley. Mix well and scrape into the prepared pan.
Smooth the top and over tightly with foil. Bake for 30 minutes. Remove from oven and stir so the rice will cook evenly. Smooth and cover again tightly. Cook another 30 minutes.
Meanwhile, brown the butter in a small skillet. Stir in the vinegar and Tabasco, and set aside.
when has has cooked an hour, remove it from the oven. Use a teacup sprayed on the bottom with vegetable spray to make 6 indentations in the hash. Break an egg into each one. Cover loosely with the foil and return tot he oven. Bake for 5 minutes . Remove foil and top each egg with a teaspoon or so of the brown butter mixture. Bake uncovered until eggs are done, 5 minutes or more. Cut into 6 portions, each with an egg in the middle. |
