"You do not like them.
So you say.
Try them! Try them!
And you may.
Try them and you may, I say."
Okay, yes, I am taking liberties with Dr. Seuss here, but I think you'll like green eggs with lamb. And if your eggs and lamb (and onions and garlic and parsley and cilantro) are locally produced the earth will like you, too.
So it's the middle of the week and there are odds and ends needing to be used up before the next CSA pick-up on Saturday. Why not make a big hash of potatoes, leeks, and kale, flavor it with charmoula and crown the glorious mess with a merguez sausage and a poached egg?
Green Eggs and Lamb
about 8 small new potatoes, cut into pieces and cooked
2 tablespoons olive oil
1 leek, cleaned and sliced into thin disks
1 clove garlic, chopped
1/4 cup charmoula (recipe below)
a large handful of kale, roughly chopped
2 mergeuz sausage patties
more charmoula, for garnish
Bring about 3 inches of water to a high simmer in a large skillet (this will be your poaching water).
While the water is heating, saute the leeks with the olive oil in another large skillet until soft and translucent over medium heat. Add the potatoes and garlic and let them heat for a minute or two and then add the charmoula, stirring gently to combine. When everything is nice and hot, push the potato mixture to the side and add the mergeuz patties.
Once you've turned the sausage, you'll want to be sure your poaching water is ready to go and get the eggs ready by breaking them one at a time into a ramekin or coffee cup. When you're sure your sausage is ready it's time to poach the eggs. Slide each egg gently into the simmering water. Let them poach about 2 minutes for runny yolks-- longer if you are so inclined.
In the meantime, plate up the hash and sausage. Remove the eggs with a slotted spoon and let the water run off before gently transferring them to the top merguez patties. Garnish with charmoula and dig in.
1 clove garlic
1 small hot red pepper cut into chunks
2 bunches fresh cilantro, rinsed and most of the stems cut off
1 bunch parsley, rinsed and most of the stems cut off
juice of 1 lemon
cumin powder, to taste
4 - 6 tablespoons olive oil
Drop the garlic clove and peppers into a food processor and whirl. Add the cilantro, parsley, lemon juice and cumin and pulse a few times. Then add the olive oil while pulsing until the consistency looks right. It shouldn't look quite as runny as pesto does.
Left-overs can be frozen in plastic bags and used later to flavor fish, soups, and all sorts of things.