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