When is breakfast not breakfast? When you crack a strange looking egg into the pan of Moroccan inspired hash, like yesterday morning. So bummed, after spending 45 minutes putting together a lovely start to the day, only to throw it out. And it was for two, hubby and me. So what happened? Well, whenever I make a hash for breakfast, I love to crack my eggs and drop them carefully, right on top of the hash, then cover with a lid and let the eggs steam cook, right in the hash. Like Shakshuka, a north African style dish. I frequently make a juicy hash in order to cook my eggs this way. Olive oil, onions, tomatoes, minced garlic and whatever fresh or leftover veggies I have around, like zucchini, cooked hard squashes, mushrooms, potatoes, spinach, corn, and/or asparagus, etc. A little parsley, dill or cilantro, if I have it on hand, and maybe a squeeze of lemon juice or balsamic vinegar. Sometimes cheese, like parm or feta, but depends on my mood. It is always delicious and satisfying. Sometimes I make enough for lunch as well. Anyway, I cracked the first egg right over the hash, but once it landed, I realized the yolk looked strange. It was mottled, with more opaque looking areas, like it had been partially frozen, if that makes sense. I quickly scooped it out, but the white had already trickled down through the hash. I broke another egg onto the hash, plus two more, thinking it would be fine. But the more I thought about it, the more concerned I became. What if it was a spoiled egg? What if there was salmonella? What if, if, if??? So after the eggs cooked and I had plated everything up, but before digging in, I did some sleuthing online.

That’s where I found out about mottled egg yolks, since I didn’t even know how to describe what I saw. Thanks to Backyard Chickens website, so much info about eggs. I felt better, but not 100%. And as always, better safe than sorry. Which means I scraped both plates into the trash and remade the whole thing, minus the eggs, because now we were off eggs for the morning. It was just such a massive bummer. But if you are in the mood to make it, I can tell you what was in and how I made, yesterday’s Moroccan-ish breakfast hash:

• 1-2 Tbl olive oil
• 1 Med onion, diced medium
• 1/3 bell pepper, diced medium
• 1 Med clove garlic, minced
• 1 Med red skin potato, diced (smaller cooks faster)
• 1 Med tomato, diced medium
• 1 Small eggplant, diced big
• 1 tsp ground cumin
• 1 tsp chile powder
• 1/2 tsp ground coriander
• Juice of 1/2 lemon
• 1 Tbl chopped parsley
• Paprika, a few dashes
• Salt & Pepper to taste
• 8 Kalamata olives, cut in half
• Some crumbled Feta cheese
• 10 cherry tomatoes, cut in half (for finished dish)
• A handful or two of Arugula, or other green(s)

Heat the oil in a skillet, on medium-low, then add the onion and bell pepper. Saute until the onions are translucent, about 3-5 minutes. Add the garlic and cook another minute. Add the potatoes and cook for 3 more minutes, before adding the tomatoes, eggplant, spices and lemon juice. Cover the pan and continue cooking on medium-low until the eggplant is mostly translucent, about 7-8 minutes, depending on the size of your dice. Then add the chopped parsley and stir to combine. Next, carefully place as many cracked eggs on top of the hash (as many as you want to go with the hash, though more than four will probably be too many, as the whites will permeate the hash and you’ll end up with a solid mass instead of the mostly loose hash). Put the lid back on the pan and let the eggs poach/steam in the hash. Once the eggs are done to your preference, turn off the heat, sprinkle with paprika, salt and pepper. Put a half handful of Arugula or other green(s) on the plate and carefully place some hash on top, careful not to ruin your pretty egg(s). Add the olives, cherry tomato halves and feta to the plate. Now it’s ready to serve. This makes enough for two people, maybe three, if you’re having something else, like toast and/or fruit, depending on how big of an appetite everyone has. Excellent reheated for lunch or for breakfast the next day.