in this case, i put a spin on hash and eggs. total time was approximately 40 minutes (prep plus cook times), and i can probably get two brian meals out of it.
ingredients:
- 1 medium eggplant (courtesy of dad's garden)
- handful of potatoes (also courtesy of the garden)
- 1 small onion (starting to see a theme yet?)
- 2 medium-ish tomatoes (yup...definitely a theme)
- 2 eggs (nope...he doesn't raise chickens)
- olive oil
- spices (paprika, rosemary, garlic powder, basil, salt/pepper)
preparation:
chop the potatoes and eggplant, and toss them in a bowl with olive oil. for what it's worth, i quartered the eggplant lengthwise and chopped each sliver in about 1/2 inch chunks. mix in the spices (sans basil) and stir until the vegetables are thoroughly coated.
in a separate bowl, roughly chop the tomatoes and mix with basil.
spread the potatotes/eggplant on a lined plan and roast at 400°F for about 22 minutes. remove from oven and set aside.
add some olive oil to a large pan and bring to a medium-high heat. stir in the tomatoes and allow to cook for 2-3 minutes. stir in the rest of the vegetables and cook for 3-4 minutes.
cook eggs over-easy(ish) and serve on top of the hash.
verdict:
this was much better than i was expecting. i've never been a fan of runny eggs (or so i thought), but it works amazingly well when the yolk coats the potatoes and eggplant. the tomato cooks down and gives a little tang to the whole dish. i'm not an expert on cooking eggs in this particular fashion (hence the less-than-stellar picture), but i guess i can learn.
however, i do have two mild complaints. first, the potatoes were a little hard. when i do this sort of thing again, i'll chop them smaller and/or roast them a little longer. second, i had intended to sprinkle a little parmesan cheese on the mixture. oh well...there's always next time!
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