Vegetable Hash with Poached Eggs

Preheat a large nonstick skillet over medium-high heat. Add the butter; whisk to coat. Add the onions, potatoes, and herbs of provence; spread the mixture in a single layer in the pan. Cook for 4 minutes, without stirring, or until the potatoes are lightly browned.Reduce heat to medium. Add the zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook for 3 minutes. Remove the pan from the heat; cover and let stand for 5 minutes. Add tomatoes, green onions and parsley.Pour water into a large skillet, filling it two-thirds full; bring to a boil. Reduce heat; simmer. Add the vinegar. Break each egg into a custard tin. Carefully pour the eggs into the pan; cook for 3 minutes or until just cooked through. Carefully remove the eggs from the mold with a slotted spoon. Spread the pumpkin mixture evenly over 4 plates; top each serving with 1 egg. Sprinkle the eggs evenly with the remaining 1/8 teaspoon pepper and parmesan cheese.