Recipe - Vegetable Hash With Poached Eggs

3 tablespoon Olive oil
1 Leek; white and light green
part,, washed, cut or sliced up thin
1 Onion; finely chopped
2 Garlic cloves; minced
1 teaspoon Coarse salt
One fourth teaspoon Freshlyground black pepper
4 Carrots; cut 1/4” dice
2 Baking potatoes; cut 1/4”
dice
1 Red bell pepper; seeded, and
; cut 1/4” dice
1 Poblano chile; cut 1/4” dice
One fourth pound Mushrooms; cut 1/4" dice
1 bn Cilantro; chopped
1 tablespoon Vinegar
4 Eggs; cracked into (4 to
6)
; 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 One fourth 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. This recipe yields 4 to 6