I made this omelet on a whim with whatever I had on hand in the fridge and it came out so delicious, as do most things turn out when you cook without waste. I had to share the recipe, especially since it was so quick and easy to make. It’s much easier if you roast the squash ahead of time and blanch the asparagus ahead of time, or perhaps use the brined versions in a jar. If you prep it all beforehand, you can whip it up really quickly for breakfast. If not, use whatever else you have on hand that’s just easy toa add (tomatoes and peppers come to mind). Enjoy!
INGREDIENTS
Serves 2
4 eggs
3-5 asparagus stalks, blanched in water for three minutes and drained
Any type of Moroccan tagine is something I’ll try and usually love, really any Moroccan dish at all, especially ones that you don’t even actually have to cook in a ‘tagine’ pot, per se. In this recipe I used Saffron Road’s Moroccan Tagine Simmer Sauce to make something I’d always wanted to try- a tagine with beef kofta (meatballs) and eggs. Doesn’t sound like something you hear about everyday, but since I love meatballs and eggs are a staple at both breakfast and dinner in my house, I couldn’t wit to finally give it a try. Here goes…and this is what you need:
Ground beef, bread crumbps, parsley, salt, pepper, eggs, sliced green peppers, minced garlic, onion and tomatoes, tomato paste and the all-natural, non-GMO Moroccan Tagine Simmer Sauce by Saffron Road.
To make the meatballs, mix the ground beef with an egg, parsley, salt, and bread crumbs.
Form it into one big ball, then break into smaller round balls- or you could shape them more oblong; that’s up to you.
I like them this way.
Continue to do this until you have used up all the ground beef. 1/2 pound of ground beef makes about 10 small meatballs.
You’ll start out by first sautéeing the green pepper, tomato, onion and garlic in a pan first. Then you’ll add the meatballs.
Cook the mixture until the meatballs are mostly brown, turning only when they’re ready (they’re easy to move around without sticking). Add the tomato sauce now, too, with a little water.
Add six eggs. I just crack them right into the pan. Let them cook for just a few minutes, long enough for them to ‘set’ or gel to the pan.
Now add the Moroccan Tagine Simmer Sauce.
Cover and cook until the eggs and meatballs are fully cooked, about 20 minutes.
Add parsley on top for garnish just before serving.
Use a spatula to lift out separate pieces to plate, otherwise, enjoy communally straight from the pan as it looks so much less messy than pulling out individual portions.
The meatballs are so nice and soft like this and the simmer sauce adds that wonderful smokey flavor you can only get with good, smoked spices and other ingredients that speak to its authenticity. It’s such a great recipe to make, especially now that it can be made a little more conveniently with the Saffron Road products like it.
What other ways would you enjoy the Moroccan Tagine Simmer Sauce by Saffron Road?
Last Saturday night, I watched a great documentary on how to reverse diabetes by going on a raw foods and vegan diet. I’m not a diabetic, alhamdullilah, I’m not a fan of veganism, and I prefer to cook my food- however- I’m very open to the benefits of eating more and more fresh fruits and vegetables in our diets and how to reverse illness like a serious one such as diabetes. This is the video I watched- and it had me hungry for a very different breakfast or brunch on Sunday morning. See more of that documentary and a few of my comments here.
Personally, my biggest weakness isn’t sugar or sweets; it’s bread- pasta, rice, bread, bread and more bread. I love it. But, I know that I have to slow down on it because unless it’s incredibly balanced with protein and vegetables, I can feel the sugar rush from the carbs breaking down later. It’s not so much the weight factor that gets me, it’s how I feel. And when I don’t feel good, I’m not good at anything else I do. Combined with exercise, fresh air and many other healthy habits, I know it’s something I have to make more a priority of doing. So, here’s what I came up with for brunch the next day, most of which I already had in the refrigerator but simply had to orchestrate it’s mixture together. And, we ate it up sans bread. It was still so filling that I didn’t even miss it…
Here’s what you’ll need to have and have on hand. I suggest cutting all the veggies ahead of time, as poaching goes rather quickly.
1-2 tomatoes, diced, 3-4 cups mixed salad greens, 1 large avocado, diced or sliced (here’s a visual tutorial on how to get them diced just right), a handful of smoked salmon pieces, 5-6 poached eggs (this will serve two people, so make more)- if you’re not sure how to poach eggs, check out this post on the topic.
Once the eggs are poached, place them gently on the salad greens. You’ll then want to add dried dill, dried parsley, sea salt, black pepper and drizzle with olive oil.
What’s your healthy go-to food combination for a family Sunday brunch?
