Title: Vegetable hash with poached eggs
 Categories: Toohot
      Yield: 4 Servings
 
      3 tb Olive oil
      1    Leek, washed, white and
           Light green part sliced
           Thinly
      1    Onion, finely chopped
      2    Garlic cloves, minced
      1 ts Coarse salt
    1/4 ts Freshly ground black pepper
      4    Carrots, cut into 1/4 inch
           Dice
      2    Baking potatoes, cut into
    1/4    Inch dice
      1    Red bell pepper, seeded and
           Cut into 1/4 inch dice
      1    Poblano chile, cut into 1/4
           Inch dice
    1/4 lb Mushrooms, cut into 1/4 inch
           Dice
      1 bn Cilantro, chopped
      1 tb Vinegar
      4    To 6 eggs, cracked into
           Individual bowls
           Salsa Roja, if desired
 
  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
  1/4 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