Green Eggs and… Red Eggs
My plan today was to relax, maybe read some more of The Alchemist in the sun after meditating (did anyone join me for the 21-day meditation experience? Are you still doing it? If not, don't worry: I'll let you know when the next one starts in a few months), then come up with a fast easy recipe for today. I went in the exact opposite direction. The recipe itself is easy and not that time-consuming, but I had this image of the spirals in my head.
I was able to listen to 2 episodes of The Nature of Things while making my patterns. I learned about some newer theories about Alzheimer's Disease (now being referred to by some as “Type 3 Diabetes” – another potential benefit of the Paleo lifestyle). Such a devastating disease (for the patient, family, and caregivers) that will soon explode with the aging Baby Boomers. It's nice to see that new information is being discovered and that there may be steps to help prevent it.
Getting my creative juices flowing AND learning. I guess I accomplished more than I expected after all. And now that we've completed our first 2 weeks of The Primal Desire, each of us posting 10 recipes in that time as planned to get some content, we will be backing off and posts will be a more manageable rate (which will give us more time to further improve the site, and work on more incredible food). You can expect to see posts most weekdays, but not daily from both of us.
We hope that you're enjoying these posts and recipes as much as we are, and that this project born of our passion for food has been enjoyable, helpful, and inspiring for you. Please share The Primal Desire with anyone you think would enjoy/benefit from it – and anyone you can convince to make these dishes for you! We appreciate your help in spreading The Primal Desire across the planet to encourage healthy delicious eating. Please do the social media thing to help get the word out!
Have a great weekend and eat well!
Don't do it like this (it takes forever):
Do it like this and then top with sauces:Print
Those spirals might look cool, but they're probably not worth the time: just half the peppers and pour the eggs in that way. Trust me.
- 1/4 cup basil leaves (fresh)
- 1 cup spinach
- 1 Tbsp pine nuts
- 1 clove garlic
- 2 Tbsp olive oil
- 2 pinches salt
- 1/2 cup crushed tomatoes (canned or fresh)
- 2–3 strips of cooked bacon (I used low sodium, only because that's the bacon I can find without sugar)
- 2 pinches salt (not if you're using regular-salt-bacon)
- 1 red Thai chili pepper
- 2 tsp apple cider vinegar
- 1 tsp lime juice
- 1 clove garlic
- 2 eggs per bell pepper
- Salt to taste
- 1 large red, yellow, or orange bell pepper per person
- 1 green onion (sliced thinly)
- 1/4 cup Balsamic Vinegar
- Combine all ingredients in a blender until smooth.
- Set aside.
- Combine all ingredients in a blender until smooth (do not combine with Green Sauce)
- Set aside.
- Preheat oven to 375F.
- Cut peppers in half (top to bottom so you have twins).
- Remove membrane and seeds.
- Beat eggs in a mixing bowl and add salt.
- Place peppers, with inside facing up, on a cookie sheet.
- Fill with beaten eggs.
- Cook for 20-25 minutes or until eggs set.
- Plate and top each pepper-egg with either the red sauce or the green and green onions.
- I also made a balsamic reduction by heating the vinegar in a sauce pan on low-medium heat for 15-20 min until desired consistency (if it gets too thick, add some more and stir it together to thin out). This was a nice addition, especially on the red sauced pepper-egg. Actually it was nice on both…
If you're a glutton for punishment like me – I mean: if you want the fancy looking eggs in pepper rings:
-Preheat oven to 375F.
-Cut peppers into 1/2 inch rings and remove membrane and seeds.
-Place rings on a cookie sheet lined with tin foil.
-Use sauces to create patterns within the pepper rings (lines were much less time consuming than spirals since I was just using a spoon and knife to do my food art).
-Beat eggs and salt in a mixing bowl with a fork.
-Gently pour over sauce patters (they will most likely leak out of the pepper rings.
-Bake for 5-10 minutes until firm seal is made and you are able to pour more egg to fill the pepper rings. Continue to cook until egg has set.
-Carefully remove from sheet using a metal spatula, remove excess egg surrounding pepper rings, and flip pepper-egg-ring over onto plate to expose your pattern. (Be sure to eat excess egg with some of the sauces)
-(optional) drizzle with balsamic reduction.
- Category: Breakfast
- Method: Oven