Vegetable Hash with Poached Eggs

• 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
• 1/4 teaspoon 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 pound 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

1. Heat the oil in a large skillet over moderate heat.
2. Add the leek and onion and saute until soft, about 5 minutes.
3. Add the garlic, salt and pepper and saute another minute.
4. Add the carrots, potatoes and scant 1/4 cup water to skillet.
5. Cover and cook until vegetables are tender, 5 to 7 minutes.
6. To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes.
7. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
8. Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan.
9. One at a time, tip each bowl over the water and let the eggs fall gently into the water.
10. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
11. Divide the vegetable hash among individual plates, making a well in the center of each.
12. Using a slotted spoon, carefully place a poached egg in the center of the hash.
13. Serve warm with Salsa Roja.

olive oil, onion, garlic, coarse salt, freshly ground black pepper, carrots, baking potatoes, red bell pepper, poblano chile, mushrooms, cilantro, vinegar, eggs, salsa

Taken from www.foodnetwork.com/recipes/vegetable-hash-with-poached-eggs-recipe.html (may not work)