Cumin Vegetable Hash with Duck Eggs

Like Double Cream

paleo breakfast

Cumin Vegetable hash with Duck Eggs

Someone once told me that if eggs are like cream, then duck eggs are like double cream.  Look at the size and colour of those Yolks!   Not surprising since the eggs themselves are so huge.

I get my duck eggs from my local veg shop, farmers market, or you can also get them in larger supermarkets.

Duck Eggs

Duck Eggs

I was shown an article the other day, about eggs by my blogger friend ‘Let her eat clean.  Many in the paleo community (me included) eat eggs most days, and subsequently worry about an overdose… The article suggested that if you do consume eggs a lot, then variation your source of egg is a great idea.  I guess you could compare that to eating beef one day and lamb pork the next – or for vegetarians out there carrots one day and courgettes the next.  Variety in your foods is one way to ensure a balanced supply of nutrients.  Duck eggs to the rescue! 

This dish is really simple, and you have complete artistic licence to vary the veggies and spices.  I just happen to have a thing for cumin at the moment, and love the sweetness of a carrot.  A fab way of getting some veggie nutrients in at the beginning of the day.

To save time on a week day morning you could make up a huge batch of the veg one day, and just reheat a little a day at a time.  It will keep for a few days in the fridge.

Ingredients (serves 1)

  • 2 medium carrots, finely diced
  • 1/2 courgette finely diced
  • tsp of ground cumin
  • salt
  • stock  / water
  • handful sliced cherry tomatoes
  • 2 duck eggs
  • chives to top


  • Heat some coconut oil in a pan, and add the diced carrots and courgettes.  Stir for a bit and add the cumin.  After a few mins of releasing the spice flavour thrown in 2 whole garlic cloves, and a splash of stock (if you have some open in the fridge) or some water.  Leave the veg on a medium heat while it cooks and softens (this may take up to 20 mins).
  • When the veg is soft stir through the cherry tomatoes to soften them and season with a pinch of salt.  Distribute the hash onto a serving plate (removing the garlic unless you want to eat it whole, I’ve just used it for a hint of flavour) return the pan to the hob and fry your eggs (using the same pan saves on washing up).  I fried mine since I can’t be bothered to faff around with poaching.
  • When done place on top of the hash and add some fresh chives to serve.

2 thoughts on “Cumin Vegetable Hash with Duck Eggs

  1. Ruth

    How funny! It’s like our brains were in synch this morning or something. I actually had a duck egg scramble with chorizo and sundried tomatoes for brekkie. Thanks for the shout out!


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