EGGS ALLA ROMA (WHOLE 30, GLUTEN FREE, KETO, PALEO)

January 2018 | The Honest Spoon

 

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Eggs. So many eggs. I am actively doing Whole 30 and when I do this, I eat more eggs than usual. I'm always experimenting with ways to make me excited about breakfast. This is one of those experiments. Since I work Monday- Friday on that 9a-5p grind, I also have to be realistic about making options that are easy to prep in advance or make the morning of. Personally, I like to prep in advance. I have no interest in adding an extra 20 minutes to my usual morning routine just to make some eggs. No way.

This morning I was chatting with my husband. We were reminiscing about our old days of lazy Sunday brunches when we lived in downtown Los Angeles. We lived there B.C. (before children) and waaaaaay before it was cool to live there. Our neighbors were a mix of professionals, artists, musicians, and trust fund kids. We ate most of our meals together as we made the circuit from loft to loft for breakfast, lunch, or dinner.  We became our own version of a neighborhood. One full of misfits, colorful personalities, socially unacceptable parties, and foodies. Mind you, this was way before "foodies" were a thing....

 
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Anyway.....back these eggs... I used to make them all the time. My husband loved them. I would place the poached eggs and tomatoes on top of delicious crusty ciabatta bread or a toasted & lightly buttered english muffin. These days, I make the tomatoes and eggs the same way but use my cauliflower toast as a savory bread substitute. It's delicious. It's also a great option for our Paleo, GF, Keto and Whole 30 friends.

As per my usual style, you are going to need just a few ingredients:

Grape tomatoes or Ripe Roma Tomatoes

Garlic

Basil

Eggs

Extra Virgin Olive Oil

Cauliflower Toast or bread of your choice

 

EGGS ALLA ROMA

| Makes 4 |

INGREDIENTS:

  • 4 large organic eggs, poached

  • 1 Cup grape tomatoes, sliced in half- lengthwise

  • 1 large clove garlic, crushed

  • 1 tablespoon extra virgin olive oil

  • a few leaves of fresh basil, chopped or sliced

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground pepper

  • pinch of chili flakes

  • 4 pieces of cauliflower toast or bread of choice

METHOD:

1. Heat olive oil in a non stick skillet on low/ medium heat.

2. Add tomatoes, salt, pepper, chili flakes, crushed garlic, and basil (in that order).

3. Cover and cook on low/ medium heat for 10 minutes.

4. Check tomatoes about halfway through. The tomatoes will release some liquid. If the tomato mixture looks too dry, add a tablespoon of water, reduce heat, cover, and continue to cook. You should have a bit of liquid  in the pan by the end of the cooking time (2nd from left).

5. place prepared toast on plate, add poached egg, and spoon one quarter of the cooked tomato on top of each egg. Garnish with additional  chopped basil, salt, and pepper if desired.

Enjoy!  You can store the cooked tomatoes in an airtight container, in the refrigerator, up to 5 days. This helps make it a quick mid week breakfast. You can even serve the cooked tomatoes over grilled chicken for lunch or dinner!

 

TIPS:

1. For super FAST poached eggs, or poached eggs on the go- Poach your eggs in the microwave with this handy little guy right here.  It's inexpensive and awesome. Keep one at home and one at work. I always add a couple drops of water to the poacher before adding the eggs. This helps them steam and prevents the rubbery texture you can get with cooking eggs in the microwave.  In about 45 seconds, eggs will poach to soft/ medium . So FAST!

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