Saturday, December 28, 2013

Kalamata Eggs with Vegetables

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Note:  This blog, with all its previous posts, has moved to  moretimeatthetable.com, but I will continue to post here, as well as there, for another month or so to assure the transition.  Great thanks to my beautiful daughter, Emily Morgan, who managed the migration for me.
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There comes a moment between Christmas and New Year's when you simply look around the kitchen and say, "I've had enough meat, cheese, and bread."  Parties, quick meals, egg casseroles, roast beast dinners, COO-KEES…


 Argh, they begin to add up.  If you haven't packed away a big tub of vegetable soup in the freezer,  maybe you'd like to try one of my quick breakfast-lunch-dinner skillets.
Out to brunch…eating… more!
This little meal takes the loveliness spinach has to sell (think cooked salad), combines it with the summery delight of onions with tomatoes, and tops it all off with a couple of quickly fried and runny eggs.  A piquant dollop or two of chopped kalamata olives or a spoonful of that tapenade leftover from the cocktail party might gild the lily, but probably not.  Make one for you and one for whomever else is still rambling about the holiday house.  OH, OK; have it with another mimosa.

kalamata eggs with vegetables                 makes one breakfast

  • 1 teaspoon olive oil
  • pinch each crushed red pepper, kosher salt, and fresh ground black pepper
  • 1 large slice onion, broken into rings or pieces
  • 1/2 clove garlic, minced
  • 1 cup fresh spinach
  • 6 cherry tomatoes
  • 2 large eggs
  • 2 tablespoons chopped kalamata olives or tapenade
  1. Heat an 8-inch skillet over medium heat with oil and spices for 30 seconds.  
  2. Add onion and cook five minutes or so, stirring regularly, until onion is soft and beginning to brown. Add garlic, spinach, and tomatoes.  Cook another 2 minutes or until spinach is wilting and tomatoes are softening. 
  3. Break two eggs on top of the vegetables -- one in each half the pan --  and sprinkle eggs with salt and pepper. Lower heat and cover for 2- 3 minutes or until eggs are done to your liking.  
  4. Tip pan out onto a warmed plate and top with olives or tapenade.  Serve with hot buttered toast and jam.

Sing a new song as you plan for New Year's,
Alyce

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