Poached Eggs over Moroccan-Spiced Hash

I made these moroccan-spiced veggies the other night as part of a vegetarian meal that I served to some of my lovelies, and I knew the leftovers would be fabulous for a weekend brunch with some eggs on top. Sweet potatoes, onions, green beans, and spinach spiced with fenugreek seeds (my new favorite spice), cumin, cinnamon, and hot paprika. YUM.

Poached Eggs over Moroccan-Spiced Hash
Inspired by Shelteriffic

For the hash:

Here’s what I used:

  • 3 medium sweet potatoes, peeled, and cut into 1″ cubes
  • 2 red onions, cut into the same size chunks as the potatoes
  • 1 lb green beans, trimmed
  • 1 head of garlic, peeled
  • 2 tsp ground cumin (or do half/half with cumin seeds)
  • 1 tsp fenugreek seeds
  • 1 tsp cinnamon
  • 1 tsp smoked hot paprika
  • 2-3 tbsp balsamic vinegar
  • 1/4 cup chopped prunes
  • 1 bag baby spinach
  • olive oil
  • salt, pepper
  • chopped parsley for garnish
  • 1/4 cup chopped toasted pistachio for garnish

Here’s what I did:

  1. Preheat the oven to 450 and prep your veg.
  2. In a large bowl, combine the sweet potatoes, garlic, onion, green beans, cumin, fenugreek, cinnamon, and paprika. Pour onto a baking sheet, drizzle with a little olive oil, season with salt and pepper, and roast for 20-30 minutes until tender.
  3. Heat a couple of tsp of olive oil in a large saute pan over medium-high heat. Add the prunes and spinach  and cook until just wilted. Drizzle with the balsamic vinegar, season with salt and pepper, and set aside.
  4. When the veggies are tender, combine with the balsamic spinach mixture, and top with the pistachios and parsley.

For the eggs:

First, can we talk about how cute my new ceramic egg crate from Anthro is?!

I bought two, and intend on using the second to organize my rings and earrings.

Anyway, here’s what I used:

  • eggs
  • splash of white vinegar
  • salt, pepper

Here’s what I did:

  1. Fill a medium pot with water and bring to a light simmer. Meanwhile, crack your eggs into individual little bowls.
  2. Add a splash of vinegar to the simmering water, and gently slide your eggs from their bowls into the water. Gently poach for 3-4 minutes. Remove with a slotted spoon, blot dry with a paper towel, and season with salt and pepper.
  3. Serve on top of the moroccan-spiced hash and eat it all with a little quinoa bread from TJs.


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