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
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