finally made a point of going to the Wednesday farmers market to pick up some eggs. I also picked up some beautiful red and white dahlias. That’s not really the point. The point is eggs. The whole interaction made going for this special egg mission totally worthwhile. The older gentleman sitting at his table of eggs leaped to his feet and thanked me for dressing up to attend the market. I was at lunch during office hours, so I was rocking a pencil skirt, blouse, and heels. I told him it was the least I could do. He picked his favorite dozen of his stock, and promised that I’d enjoy them. You can’t get that kind of interaction at the fridge New Seasons. Flattery will get you everywhere with me.
And I do enjoy them. I love any excuse to use them.
This hash is paleo if that’s your thing. It’s not my thing. I just happen to like all of the ingredients in the bowl. I feel like rutabagas don’t get enough love. They always sit in the produce shelves next to the turnips [which always make me do a double take when I’m trying to make sure I grab one versus the other] and snap peas, and most people walk past them for broccoli or the leeks. The spice mixture is out of this world, too. Curry powder, cumin, and cinnamon. Using coconut oil versus the bacon grease doesn’t hurt either.
I ended up making the whole batch of hash and just added eggs as necessary for each meal.
Inspiration: Paleo Cupboard
- 8 eggs
- 1lb ground chicken
- 1/2 cup coconut oil
- 2-3 teaspoons cayenne powder
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 5 tablespoons curry powder
- 1 small onion, diced
- 1 tablespoon garlic, minced
- 4oz can roasted green chilies
- 1 rutabaga, diced
- 2 cups fresh spinach
Make sure you cut the vegetables in a uniform size so everything cooks evenly.
In a large heavy skilled, heat the coconut oil on medium-high heat. Add all of the spices, stirring so the coconut oil is absorbed. Stir often. It’ll start smelling awesome. Add the onion, garlic, and green chilies. Sauté for a couple minutes until the onion starts to soften. Add the ground chicken, breaking it up as it cooks. After a minute or two, add the rutabaga. Evenly distribute and cover. Reduce the heat to low. Simmer everything for a good 10-15 minutes until the rutabaga is tender. Stir occasionally so nothing sticks. Add the spinach and stir until it wilts. Season with salt and pepper.
Cook as many eggs as you need, two per person. Poach ’em for all of that yolky goodness.