Vegetable hash with poached eggs

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 Leek, washed, white and
Light green part sliced
Thinly
1 Onion, finely chopped
2 Garlic cloves, minced
1 teaspoon Coarse salt
¼ teaspoon Freshly ground black pepper
4 Carrots, cut into 1/4 inch
Dice
2 Baking potatoes, cut into
¼ Inch dice
1 Red bell pepper, seeded and
Cut into 1/4 inch dice
1 Poblano chile, cut into 1/4
Inch dice
¼ pounds Mushrooms, cut into 1/4 inch
Dice
1 bunch Cilantro, chopped
1 tablespoon Vinegar
4 To 6 eggs, cracked into
Individual bowls
Salsa Roja, if desired

Directions

Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant ¼ cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.

To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.

Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.

Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH1E20

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