Jalapeno Cilantro Pistachio Pesto Sunnyside Eggs

Pesto Sunnyside EggsSouthwest ingredients make a delicious pesto. And are especially delicious with eggs.

Creative pestos can be made from so many ingredients. A good guide for the ratios (by volume, not weight) is this one:  1/2 part oil; 8 parts herbs or greens; 1/2 part nuts; 1 part hard, salty cheese. After that, I also add in a few splashes for more flavor: a splash of acid such as lemon, lime or a favorite vinegar; a little minced raw garlic; hot sauce; salt and pepper to taste.

I love, love, LOVE Huevos Rancheros, and have made several versions. On of my go to Huevos Rancheros dishes is our family Go-To easy breakfast for dinner. I also love the Salsa Verde Huevos Rancheros version.

These kinds of dishes are perfect for the summer when you do not want to be slaving away in a hot kitchen.

This southwest version of pesto comes together in just minutes. I prefer to have my pestos on the chunky side – just finely minced and not pureed, so you can whirl this in the food processor, but don’t let it go to the baby-food pureed stage. Just my preference. I think you can taste the individual flavors so much better this way. And your pesto will be better if you can let it sit for a few minutes and let the flavors marry.

JALAPENO CILANTRO PISTACHIO PESTO SUNNYSIDE EGGS

8 cups cilantro leaves
1/2 cup shelled pistachios
1 cup finely grated cotija or Parmesan cheese
1 jalapeno pepper, diced (with seeds if you want more heat)
2 teaspoons lime juice
1 clove raw garlic, minced
Dash of hot sauce (I like Frank’s)
1/2 cup olive oil
Salt and pepper to taste

Place all ingredients except oil in a food processor and pulse until everything is in small bits. Remove from food processor and stir in oil and salt and pepper to taste. Let sit for at least 10 minutes to help flavors marry.

Jalapeno Cilantro Pistachio Pesto Sunnyside Eggs
 
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Total time
 
Author:
Recipe type: Breakfast
Serves: 2 cups
Ingredients
  • 8 cups cilantro leaves
  • ½ cup shelled pistachios
  • 1 cup finely grated cotija or Parmesan cheese
  • 1 jalapeno pepper, diced ( with seeds if you want more heat)
  • 2 teaspoons lime juice
  • 1 clove raw garlic, minced
  • Dash of hot sauce (I like Frank's)
  • ½ cup olive oil
  • Salt and pepper to taste.
Instructions
  1. Place all ingredients except oil in a food processor and pulse until everything is in small bits. Remove from food processor and stir in oil and salt and pepper to taste. Let sit for at least 10 minutes to help flavors marry.

 

Summer Veggie Shashuka

North African Spicy Tomato Base with Baked Eggs – a Must Try this summer!

Summer Veggie Shashuka

This summer spin on classic Shashuka is a delightful mix of flavors and textures. Try it for breakfast or a light summer supper!

Shashuka is a dish from northern Africa with eggs baked in a spicy tomato sauce. Since eggs are a favorite at my house, I decided to make a baked egg dish with a summer spin.

Other baked egg dishes that are a hit at the Kelly casa:  Zucchini Eggs in Cocotte, Eggs in Root Vegetable Baskets, and our Baked Egg Tarts. I love the combination of baked veggies and eggs together – with the yolk still soft and the veggies a bit spicy. What could be better, I ask you?

With this shashuka, the veggies are cooked down a bit, except for the corn, which is added in raw to keep its crunch. This adds a delightful texture to the dish.

Do pu this on you Must Try list this summer – you will be happy you did!

SUMMER VEGGIE SHASHUKA

2 medium zucchini, diced
1 medium sweet onion, diced
2 tablespoons olive oil
1 tablespoon cumin
1/2 tablespoon smoked paprika
1 can (15 ounces) diced tomatoes
1 tablespoon soy sauce
2 tablespoons peanut butter
1 cup fresh or frozen corn kernels
4 large eggs

Preheat oven to 350 degrees.

In a large skillet over medium high heat, saute zucchini and onion in oil until tender but not mushy, about 3 minutes. Add cumin and paprika and cook another minute. Stir in tomatoes, soy sauce and peanut butter. Cook down until mixture is thickened and very little liquid remains.

Remove from heat and stir in corn. Spray 4 ramekins with oil. Spoon skillet mixture into ramekins and make an indention in the center. Crack an egg into each ramekin.

Bake for 20 minutes for an egg with a soft yolk.

5.0 from 1 reviews
Summer Veggie Shashuka
 
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A new dish for your Must Try list this summer: Summer Veggies and Baked Eggs. What could be better?
Author:
Recipe type: Breakfast
Serves: serves 4
Ingredients
  • 2 medium zucchini, diced
  • 1 medium sweet onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • ½ tablespoon smoked paprika
  • 1 can (15 ounces) diced tomatoes
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut butter
  • 1 cup fresh or frozen corn kernels
  • 4 large eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat, saute zucchini and onion in oil until tender but not mushy, about 3 minutes. Add cumin and paprika and cook another minute. Stir in tomatoes, soy sauce and peanut butter. Cook down until mixture is thickened and very little liquid remains.
  3. Remove from heat and stir in corn. Spray 4 ramekins with oil. Spoon skillet mixture into ramekins and make an indention in the center. Crack an egg into each ramekin.
  4. Bake for 20 minutes for an egg with a soft yolk.

 

Other bloggers do fabulous shashuka:

Shashuka, Eggs in Fiery Tomato Sauce, The Perfect Pantry
Shashuka, Eggs Poached in Tomato Sauce, Chocolate Moosey
Shashuka with Hominy and Feta, Spoon Fork Bacon
Mexican Inspired Shashuka, Ally’s Kitchen
White Bean Shashuka, Budget Bytes

Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs

Whole30 Perfect Scrambled Eggs

Whole30 Perfect Scrambled Eggs

Apron Strings has joined the Whole30 revolution!

For the month of January, we are enthusiastically doing the Whole30 program and will share with you our journey, and of course the delicious dishes we create. The key for me has been the cookbook. I have now read it through three times, and love, love, love it. The Whole30 cookbook is so aptly named: The Whole30: 30-Day Guide to Total Health & Food Freedom.

Whole30 Perfect Scrambled Eggs

I became a Whole30 convert through a friend of mine, who is approaching day 365 of her Whole30 lifestyle. It has changed her life. She has not only lost weight but has eliminated all medications she was taking, she has begun sleeping soundly for the first time in decades, she has abundant energy and increased happiness and, best of all, she raves about how truly easy Whole30 is to follow.

This way of life reduces inflammation in your body, revs up your metabolism and eliminates your cravings for unhealthy foods. So that means no sugar, no alcohol, no dairy, no grains, no legumes. But here’s what you focus on: vegetables, fruits, meats, seafood, healthy fats.

I have been doing Whole30 for every day of 2016 (I know, so far just a few days), and because the Whole30 program recommends that you do not weigh yourself during the 30 days, I do not know how much weight I have lost. What I can tell you is this: I am not hungry at all. I feel less bloated and my clothes are loosening. I slept soundly last night for the first time in a very long time. I have so much energy that I stayed up one night until 3 a.m. cleaning out my pantry. I feel in control. I feel great. At my age, all of these things are just as important as losing weight.

This program is similar in some ways to the Paleo Diet, but does not focus on what humans ate eons ago, but on what science has shown to cause health problems today. This way of eating is also anti-cancer, anti-heart disease and anti-inflammation.

I am thrilled.

I am a food lover, as you might already know, and thus I just cannot do a diet that requires you to eat boring food. I am done with broiled chicken breasts, folks. So far, the food that I have cooked on the Whole30 so far has been Amazing, Adventurous, Flavorful.

But this first Whole30 post is something very, very simple: scrambled eggs. I know. I just raved about delicious, adventurous food. But here’s the thing: you have to have a few Go-To’s. You have to have a dish you can make for those late-night desperation moments when you are dead tired and have few almost nothing in your fridge.

These scrambled eggs are the best scrambled eggs I have ever eaten. Not kidding. There is something about the coconut milk and the slow cooking method that makes these eggs creamy and yet fluffy at the same time. Like little scrambled egg clouds!

Whole30 Perfect Scrambled Eggs
 
Prep time
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Author:
Recipe type: Breakfast
Cuisine: Whole30
Serves: 2 servings
Ingredients
  • 4 large eggs
  • 2 tablespoons coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons cooking oil
Instructions
  1. Whisk together eggs, coconut milk, salt and pepper.
  2. Heat oil in a small skillet to medium heat.
  3. Cook egg mixture by using a spatula and folding the egg mixtgure gently while forming large curds. Cook just until egg mixture is solid.

STAY TUNED for lots of Whole30 genius recipes this month!

You can find tons of recipes on the Nom Nom Paleo blog.

Other food bloggers do Whole30:

Whole3o Mexican Chicken Soup, I Heart Naptime
Whole30 Roundup, I Breathe, I’m Hungry
Whole30 Stuffed Peppers, Some the Wiser
Whole30 Spiralized Recipe Roundup, Inspiralized

One Pot Breakfast Skillet: Italian Chicken Sausage, Peppers and More

This One Pot Italian Chicken Sausage & Peppers (& Parsnips & Fennel) Skillet is both protein AND veggie packed. What a start to your day!

One Pot Chicken Sausage Breakfast Skillet #Paleo #Whole30 #Dairyfree #Glutenfree

One Pot Chicken Sausage & Peppers (& more) Breakfast Skillet

I love any recipe that incorporates a hearty helping veggies into my morning along with the usual breakfast proteins; eggs and sausages, etc. A recipe for an awesome Southwestern skillet in The 21 Day Sugar Detox Cookbook (that’s an affiliate link) inspired this variation. It is, of course, ideal fresh out of the oven, but if you don’t happen to have a crowd of 6 joining you for breakfast or brunch, don’t worry – it actually reheats quite well.

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Easy Sauteed Apple Oatmeal Breakfast Roses

Sauteed Apple Oatmeal Breakfast Roses

Stunning, simple and super easy to make – isn’t that what breakfast is all about?

I just love oatmeal – any time, really, drizzled with a little milk and sweetener – especially in the fall, when mornings are chilly. Try this for your next Meatless Monday breakfast – so hearty and filling, no need for meat!

So, my inspiration for this new creation came from that video on the world wide web showing how to make pie crust apple roses. My son made them for me for my birthday this year – such a fun and sweet surprise! I tried making them and they were very fun, but a lot of work and not a healthy breakfast. More of a dessert, really. Here’s what my pie crust apple roses looked like:

Pie Crust Apple roses

So, I decided the idea of apple slices as rose petals might work for a delicious and easy breakfast.

This really is easy enough for a weekday breakfast, yet stunning enough for company. This could easily work for a crowd because you just spoon oatmeal into ramekins and then top with sauteed apple slices. Just set them in the oven on a baking sheet to warm while you make the rest of your breakfast or brunch and sit back and wait for the oooh’s and aaa’hs!

Use any type of oatmeal you like cooked as you normally would. I used steel-cut oats, but use any you like. Then, saute apple slices in a little oil and cinnamon until they are softened. Place the softened apple slices on top of the oatmeal in your ramekins and – Voila! – breakfast apple roses!

Sauteed Apple Oatmeal Breakfast Roses (vegan) (whole 30)
 
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Author:
Recipe type: Breakfast
Serves: 6 servings
Ingredients
  • Two cups hot cooked oatmeal, any variety
  • Three large red apples, such as gala or Braeburn
  • A little oil for sauteing
  • A sprinkle of cinnamon
Instructions
  1. Spoon oatmeal into six 1-cup ramekins, about ¾ full. Keep oatmeal warm while sauteing apple slices.
  2. Cut apples in half and then remove core with a melon baller or round teaspoon measure. Place apple cut side down on a cutting board and cut in ¼ inch slices.
  3. Saute in a large skillet over medium high heat in a single layer with the oil, turning to make sure both sides of apple slices are lightly browned and slices are softened but not mushy.Sprinkle with a little cinnamon toward end of cooking. Let slices cool to warm.
  4. Using smallest slices first, bend a slice into a round shape and place cut side down into the center of a ramekin with oatmeal. Continue bending and placing apple slices around the center slice, forming a rose shape.

Other genius apple-oatmeal combinations:

Crock Pot Apple Pie Oatmeal, Kalyn’s Kitchen
Apple Cinnamon Oatmeal, Barefeet in the Kitchen
Apple Cinnamon Baked Oatmeal, Annie’s Eats
Overnight Baked Apple Oatmeal, A Farm Girl Dabbles
Oatmeal Apple Blender Pancakes, Some the Wiser
Oatmeal Apple Rice Krispie Treats, Foodie Crush

Breakfast Berry Smoothie Bowl

 This berry smoothie bowl (with or without acai) is amazing for breakfast or any time of day.

Breakfast Berry Smoothie Bowl

Breakfast Berry Smoothie Bowl

Have you tried an acai bowl yet? It’s something of a cross between a smoothie and a fruit salad and a parfait, powered by the superfood acai berry in puree form, and growing in popularity all over the place. I recently became obsessed with them at a Portland juice bar called Kure. Pricey treat habit, though, so I naturally endeavored to start making them at home instead.

The recipe here is just a template, of course! If you don’t have acai, just substitute another 1/4 cup berries, and experiment with whatever else you like. For the crunchy granola topping, you can obviously make your own, or any store-bought kind you like. Lots of great gluten-free options out there these days; I especially like Steve’s Paleo Krunch. Enjoy for breakfast, or a hearty snack, or even dessert. …

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Blender Cooked Scrambled Eggs

Blender Cooked Scrambled Eggs
Light, fluffy scrambled eggs are just a flip of the blender switch away. Yes, I did: Put my eggs in my blender and let it rip for 5 full minutes. Kitchen magic, really.

The blender action makes the eggs light and fluffy and the heat from the blender is just enough heat to gently cook the eggs.

When you first add the eggs to the blender, you will watch for several minutes and start thinking – This is idiotic. This will never work. What was I even thinking? But then, wonder of wonders, the clumping will begin. At exactly 5 minutes, I saw it.  Then, I opened up my blender and saw a beautiful sight – light and fluffy clouds of eggy goodness!

You won’t need any added fat in the pan – sticking is not an issue – but I did add a little S & P and an extra egg yolk for flavor.

Throw caution to the wind! Make 2015 a year of kitchen adventures!

— posted by Donna

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