Vegetable Hash With Poached Eggs

The proper response to God's whole counsel is first to find one's need-love met in sharing with Him, through the Holy Spirit (the joy experienced by God), and then second to make that joy full by talking about it with other people… We will also want to "double our joy" by discussing with fellow Christians the implications of God's great purpose for the world. So even though there will be no more evangelizing to do in (heaven), yet we Christians can continue to have the increased joy of talking about God's love with others.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Niger	Toohot09	4	Servings

INGREDIENTS

3	T	Olive oil
1		Leek, white and light green
		part washed sliced
		thin
1		Onion, finely chopped
2		Garlic cloves, minced
1	t	Coarse salt
1/4	t	Freshly-ground 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
1/4	lb	Mushrooms, cut 1/4" dice
1		Cilantro, chopped
1	T	Vinegar
4		Eggs, cracked into 4 to
		6), 6
		individual bowls
		Salsa Roja, if desired

INSTRUCTIONS

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. This recipe yields 4 to 6 servings.  Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV
FOOD NETWORK - (Show # TH-1E20 broadcast  02-03-1997) Downloaded from
their Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR
MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  02-13-1997  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 226 Calories From Fat: 94 Total Fat: 10.6g Cholesterol: 0mg Sodium: 647.6mg Potassium: 866.9mg Carbohydrates: 30.4g Fiber: 5.9g Sugar: 7.9g Protein: 4.3g