Poached Eggs with Moroccan Spiced Root Veggies.

I know, it’s been a long time. I could say I’ve been busy, and that would be true, but I am suddenly, unexpectedly un-busy now. And while that is terrifying, and it is, it also means that I can spend a little (or a lot) more time focussing on this. This little space in the internet where I write and post and give recipes and get a huge amount of satisfaction. So even though I’m pretty scared about my current employment situation, (I was working for a very small company that was very slow, and I lost my job because of that last week) I’m also excited about writing every day again, and baking every day.

When I came home unemployed on the weekend, it was still morning and I didn’t really want to talk about it yet, so I made breakfast. Not a fussy breakfast, but one that takes a bit of time and a bit of love and a bit of focus. Which is what I have an abundance of right now.

Poached Eggs with Moroccan Spiced Root Veggies and Garlicky Yoghurt.

*I have a great Moroccan spice mix that I bought at a farmers market, but you can make your own easily. This is a good one here.

1 1/2 cups nugget potatoes cut in half

1 small bunch of Carrots

1 tbsp Olive Oil

1 tbsp Moroccan Spice Mix

2 Eggs

Handful of Cilantro, roughly chopped

Salt and Pepper

1/2 cup Yoghurt

1/2 tsp Salt

1 small clove garlic

Put the potatoes in a small pot covered in cold water. Bring to a boil. Strain.

Cut the carrots into 1inch pieces.

In a large saucepan over medium heat warm the olive oil. Add in the potatoes and carrots and fry until they turn a nice auburn colour.

Meanwhile bring a medium sized pot of water to a boil.

While all this is happening peel and mince the garlic. Use a garlic press or the flat side of your knife to squish it into the smallest pieces possible.

Add the garlic and salt to the yoghurt.

Once the potatoes and carrots are a nice brown turn off the heat and add in the spice mix and cilantro.

Now you can poach the eggs. Drop them in one by one to the water. You want a solid simmer, but not a boil. Let them simmer until the whites feel firm but the yolk is still soft when you push on it.

But a shmear of yoghurt on the plate, pile on some veggies and put the egg on top. And there you have a simple, beautiful breakfast.