What’s for Breakfast?
The most important meal of the day… I don’t know about you… but that statement feels stressful! What if I don’t get it right??!
So I’ve decided to spend a week or so lightening up about it, and exploring the world of breakfast food… and realized I don’t always want a ‘traditional’ breakfast. They are often too loaded with sugar and fried fats.
Why not have a warming leftover soup for breakfast? Ever heard of breakfast lentils? Me neither, until I was inspired by Jules over at The Stone Soup, a great blog with easy 5-ingredient meals.
Jules also makes a thing called Turkish Eggs (with tomatoes, ground coriander, fresh mint and goat cheese), which inspired this dish today – Italian Eggs!
It happened because:
- I made lentils for breakfast the other day, then used the leftover lentils to make Lentil-Hazelnut ‘Meat’balls with brown rice spaghetti and homemade tomato sauce for dinner last night.
- I had leftover tomato sauce, so it appeared in today’s breakfast with just a few switches – the Italian seasonings I used combined will with fresh chives and freshly grated Parmesan cheese.
You could even do a Greek Egg dish with halved cherry tomatoes instead of canned tomatoes, cooked with olives, basil or bit of oregano and topped with feta.
Find more breakfast ideas over on my Facebook page, including Breakfast Lentils and Maple Apple Cinnamon Oats w/ berries and nuts.
1/2 can whole tomatoes with their juice – or more if you like a lot of sauce
2-3 Tbsp extra virgin olive oil
1 bay leaf
large pinch of dried parsley (1/2 tsp)
small pinch of each oregano and dried thyme leaves
tiny pinch of red pepper flakes
Sea salt & pepper to taste
a few sprigs of fresh chives (or basil, or parsley)
freshly grated Parmesan cheese (optional)
- Heat a large frying pan with the olive oil on medium heat. You will need this amount of oil to mellow out the acidity of the tomatoes and to make it nice and saucy.
- Add the canned whole tomatoes and herbs. Using a wooden spoon or spatula lightly chop them up. Once bubbling, reduce heat and simmer uncovered until the tomatoes reduce and thicken a bit.
- Make 4 little pockets or indentations in the sauce, then carefully dropped an egg in each hole. Season with salt and pepper, cover and cook until desired doneness.. (Over here I take my 2 eggs out when the yolks are still soft, then leave the other 2 in until they are hard, for my sweetie).
- Scoop eggs onto plates, surround them with the sauce, and top with chopped chives and grated Parmesan.
- No need for toast, as these are filling on their own!