Doesn’t that look and sound so fancy? It looks like the background sound in the first 15 seconds of the song “Oh yeah” from Ferris Bueller’s Day Off.
Translation: Eggs poached in tomato sauce.
The healthy breakfast is of Tunisian and Algerian origin and the most delicious looking cover of Vegetarian Times magazine. This would be filed under the “Brinner” category Jon and I have for foods that are delicious as Breakfast AND Dinner. Like baked yukon potatoes served with eggs on top. Bacon usage is classified.
You can probably use 4-8 for shakshuka, and maybe less, but the point is that there are eggs. Eggs…are awesome! If you do eat them, know that they are an essential vehicle for loads of good stuff.
- “a perfect source of protein” -Johnny Bowden, 150 Healthiest Foods on Earth
- one of the best sources of choline; a vital nutrient that must be obtained in diet, which is good for cardiovascular health, brain function, and is part of the process that keeps fat and cholesterol from accumulating in the liver
- a brain food, as they provide choline necessary for acetyl-choline synthesis; adequate acetyl-choline levels are associated with brain and memory function, as well as a protective agent against dementia and Alzheimer’s
- an eye food; they contain lutein, which filters harmful light, and its bio availability is best in eggs
- possible protection against breast cancer; in one study women who ate 6 eggs a week vs. 2 lowered their risk by 44%
- good for hair and nails; the sulfur content does lots for locks and nails
The less exposed the egg is, the better. This means that the less you scramble it, the less the cholesterol gets oxidized. Poaching and boiling are 2 other great ways to cook them. Also, eggs and cholesterol are not a problem. No research has shown people who eat more eggs have increased cardiovascular problems.
- 1 1/2 tsp olive oil
- 1 medium yellow onion, chopped
- 1 bell pepper, diced
- 1 jalapeno chili, chopped
- 2 cloves garlic, minced
- 8 Roma tomatoes, diced
- 1/2 tsp ground cumin
- 1 tsp paprika (a pungent Hungarian paprika if you want more heat)
- 1 T tomato paste
- 6 large eggs
- Fresh salt and pepper
- Optional: 3 T chopped parsley
- Heat oil in skillet over medium heat. Add onion and bell pepper and sauté 7-9 minutes.
- Add jalapeno, garlic and sauté 1 minute more. Add tomatoes, cumin and season with fresh salt and pepper. Cover and cook 2 minutes. Uncover and cook 6-8 minutes, or until mixture thickens.
- Stir in tomato paste, and cook 1 minute more. Reduce heat to low. Make 6 cavities in the tomato mixture with a spoon. Break 1 egg into small dish, and slip into cavity. Repeat. Cover and cook 8-10 minutes, or until egg whites are set.
- Sprinkle with parsley. Optional: serve with a variety of extras, like warm pita, feta etc.
A perfectly poached egg will have a runny yolk with a firm white. So try to prepare your eggs at once so they cook cohesively. I served this with one corn tortilla, and it was totally unnecessary. It was quite delicious on its own.
I don’t exactly know where the inspiration from this meal came from, but it is a fantastic gluten-free Paleo dinner that will knock your socks off.
Almond Crusted Chicken with Garlic Butter Sauteed Mushrooms, Creamy Yukon Mashed Potatoes with Onion Thyme Gravy, & Dandelion Green Salad with Tomatoes, Egg and Parmesan
Dude! I know!
Almond Crusted Chicken (serves 2-4, depending on breast size)
- 2 organic free range boneless skinless chicken breasts
- 2 T extra virgin olive oil
- 2/3 raw almonds ground into meal (or use almond meal)
- 1/2 tsp garlic powder
- 1/8 tsp pink salt
- 1/8 tsp pepper
- 1/8 tsp chipotle chili powder
- 1 tsp dried oregano
- 1 T grated parmesan cheese
- Mix all ingredients together except chicken and olive oil.
- Take chicken breasts and if they are very large cut them in half, then rinse and pat dry.
- Coat each breast in olive oil and then coat in almond meal mixture.
- Place in fridge for 30 minutes.
- Place on parchment paper on a baking sheet and bake at 400° for 30 minutes.
- 10-12 mushrooms, sliced
- 1-2 cloves garlic
- 2 T butter
- Melt butter over medium-low heat. Add garlic and mushrooms. Saute until mushrooms are tender and before you drool in the pan – about 12 minutes.
Yukon Mashed Potatoes (makes 4 servings)
- 2.5-3 lbs yukon gold potatoes
- 2 cloves garlic
- 1 1/2 cups water
- 1/4 tsp salt
- 2 T dijon or horseradish mustard
- Boil yukons for about 30 minutes, until they slide off of a fork once poked through.
- Add water, garlic, salt and mustard and mash.
Gluten Free Onion Thyme Gravy (makes 4-6 servings)
- 2 T organic butter
- 1 white onion
- 1/2 purple onion or 3 shallots
- 1 tsp dried thyme
- 2 T coconut flour
- 14 oz vegan bouillon broth
- 1 T liquid aminos
- 1 T organic worchestershire sauce
- Pepper to taste
- In a medium saucepan melt butter. Add onions (& shallots), thyme and saute until tender and browned (10-12 minutes).
- Stir in flour; stir and cook for 1 minute.
- Add bouillon, aminos and worchestershire sauce. Cook until boiling.
- Reduce heat to medium and simmer uncovered for 8-9 minutes or until slightly thickened. Pepper to taste.
Dandelion Green Salad with Tomatoes, Egg and Parmesan (serves 2)
- 2 small bunches dandelion greens, stems trimmed off
- 2 T balsamic vinegar
- 1 tomato, diced
- 1 T grated parmesan (if you can find raw milk parmesan it’s heaven!)
- 2-3 hardboiled eggs, sliced
- Chop greens and place in a bowl and mix with the rest of the ingredients, except eggs.
- To boil eggs, boil a pan of water on medium high and add eggs. Take eggs out after 15 minutes and place in a bowl of ice. Use an egg slicer to slice eggs.
Here is the potato recipe I promised the other day! For some of you it’s a repeat, but it’s worth repeating.
One reason the potato-pariah attitude prevails is the delicious french fry. It’s such a big deal that people will drive to certain places just for the perfect fry, and god forbid you serve soggy fries! SHAME on you! But all that french fry-y goodness comes at a hefty price. All that oil is absorbed into that fry and you can bet it’s not heart healthy oil. It could be a trans-fat laden and GMO-filled fry you’re eaten, that is then dipped in a corn syrup/tomato mixture we call ketchup.
Fret not my fry loving friends! I swear this recipe is worth it!
Baked Rosemary Garlic Fries with Spicy Mustard Aioli
- 2-3 yukon gold potatoes cut into wedges
- 1/4 c rosemary garlic olive oil (or olive oil with seasonings added to the fries)
- sea salt (the good kind!)
- Preheat oven to 400°.
- Cut potatoes into wedges by cutting down the center from top to bottom. Then cut wedges off of each half. Perfection isn’t necessary, just try to keep them about the same size for even cooking purposes.
- Place potatoes in bowl and coat evenly with oil (start with 2 T and go from there). To make rosemary garlic oil, simply blend olive oil (enough to cover the blade), garlic and rosemary in a blender to taste. Otherwise, just coat the wedges in oil and season to your liking. Make sure they are covered well in oil but not swimming. Sprinkle (SPRINKLE) with sea salt. You can add salt after if you still desire more. Chipotle chili powder is delicious as well.
- Place onto baking pan in a nice layer.
- Bake at 400° for 20 minutes and flip wedges, then place them back in the over and increase heat to 450° and bake for 10-15 minutes. Check for doneness and crispiness.
Spicy Mustard Aioli
This was just a blend of horseradish mustard, jalapeno mustard and vegenaise. Ketchup* is just so full of sugar and junk that I thought mustard might do the trick. Oh, did it ever!
*Update-homemade ketchup is super easy!!!
For my sugar-free peeps, I hope all is going well! Slightly over 25% of the way done! I had a headache myself and some cravings, so with a slice of the chocolate pie the week went by pretty well.