Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
2 tb Chopped onions
2 tb Chopped green onions
2 tb Chopped celery
2 tb Chopped green bell peppers
1 tb Minced shallots
1 tb Minced jalapeno peppers,
Seeded
1 tb Minced garlic
1 tb Chopped fresh basil
1 ts Chopped fresh thyme
1 ts Chopped fresh oregano
2 Bay leaves
1 c Peeled, seeded and chopped
Italian plum tomatoes
1 c Chicken stock
1/2 ts Salt
1/2 ts Cayenne pepper
2 Turns fresh black pepper
1 tb Unsalted butter

In a sauce pot, heat the oil. Add the onions, green onions, celery,
bell peppers, jalapenos, shallots, and garlic over high heat. Add the
basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in
the tomatoes, stock, salt, cayenne, and black pepper and bring to a
boil. Cook over high heat for 2 minutes, reduce the heat and simmer,
stirring occasionally, for about 5 minutes. Stir in the butter and
remove from the heat. To assemble, spoon a small amount of the sauce
in the center of the plate. Place 3/4 cup of the hash on the sauce.
Top with the poached egg and garnish with shaved green onions.

Yield: 2 cups

ESSENCE OF EMERIL SHOW#EE2280

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