Intro

Baked Eggs with Kale and Wheat Berries // Not Without Salt

I’m taking a much needed break from attempting to come up with a title for my book to come talk to you all instead. Thanks for the lovely distraction.

I’d much rather talk about my dear friend, Megan’s book right now. Megan writes a beautiful blog called, A Sweet Spoonful and her first book, Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons has finally arrived. I’ve had my copy on pre-order since July so you could imagine my excitement when the little package containing her words, her recipes, her story, along with beautiful photographs arrived.

Whole-Grain Mornings is like a kind friend who holds your hand while you navigate your way through the daunting world of grains. There are handy charts, inventive recipes and beautiful photographs. I will be forever indebted to her and Sam for changing the way I make oatmeal. And that Whole-Grain Gingerbread has already made the rounds twice. But it’s these eggs that I am here to talk to you about today.

Baked Eggs with Kale and Wheat Berries // Not Without Salt

 

 

Baked Eggs with Kale and Wheat Berries // Not Without Salt

We bake a lot of eggs around here. In a bit of cream with cheese, alongside ham, in a simple tomato sauce or whisked together to form some sort of Frittata with components of the fridge that are in need of a home. But Megan’s version is robust, hearty and uses wheat berries (!!). Why had I never thought of tucking those lovely little chewy gems into my baked eggs? They give the dish heft and bite and make the humble egg seem more worthy of being called a meal. There’s also chiles, capers, lemon and feta leaving an impression that lingers for many meals.

Baked Eggs with Kale and Wheat Berries // Not Without Salt

 

Baked Eggs with Kale and Wheat Berries // Not Without Salt
 

Tomato Poached Eggs with Kale and Wheat Berries

From Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons

Serves 4-6

3 tablespoons olive oil, plus more for serving

1/2 medium yellow onion, diced

2 Anaheim chiles, stemmed, seeded, and diced

3 garlic cloves, minced

1 (28 ounce) can crush tomatoes

1 tablespoon tomato paste

3/4 cup cooked wheat berries (boil in salted water for about 30-40 minutes until tender but chewy)

3 tablespoons capers, drained

1/2 teaspoon ground cumin

1 teaspoon sweet paprika

1 tablespoon grated lemon zest (I didn’t have a lemon so I left this out)

1 teaspoon kosher salt

1/2 bunch kale, stemmed and coarsely chopped

5 to 6 large eggs

1/4 cup crumbled feta cheese

Flaky salt

Red pepper flakes

 

In a 12-inch skillet over medium heat, warm the oil until it shimmers. Add the onion and saute´until soft, 3 to 4 minutes. Add the chiles and continue to saute´for 3 to 4 minutes more. Then add the garlic and cook for 1 minute.

Add the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest (if using) and kosher salt and stir to combine. Simmer, uncovered, over low heat until the sauce just starts to thicken, about 15 minutes. Taste and adjust seasoning to your liking.

Stir in the kale and simmer for 1 to 2 minutes until the color brightens and the leaves soften. Carefully crack the eggs evenly around the pan. Cover and gently cook until the whites are firm but the yellows are runny, 6 to 8 minutes.

Top with crumbled feta. Serve with flaky salt, olive oil for drizzling and chile flakes for heat.

Leftovers will keep in the refrigerator for up to 2 days.

27 Responses to “Tomato Poached Eggs with Kale and Wheat Berries”

  1. Daytona

    You’re right–the book is a gem. I have it out–within reach and on display with a few select cookbooks–at the moment, as I’m not ready to see it get lost in the shuffle of the rest of the cookbooks in my selection. There are just too many inspiring ideas in there. Thanks for the review of this recipe–it sounds nourishing, satisfying, and nutritious all at once. Oh, and good luck with the title process. Any sort of titles, headlines, etc. are always so tricky!

    Reply
  2. Daytona

    You’re right–the book is a gem. I have it out–within reach and on display with a few select cookbooks–at the moment, as I’m not ready to see it get lost in the shuffle of the rest of the cookbooks in my collection. There are just too many inspiring ideas in there. Thanks for the review of this recipe–it sounds nourishing, satisfying, and nutritious all at once. Oh, and good luck with the title process. Any sort of titles, headlines, etc. are always so tricky!

    Reply
    • Dan

      Well it’s look like Shakshouka which is a middle eastern food.
      just without the wheat…it when you’re having a meal and not looking
      for something too complex.

      Reply
  3. erin

    I’ve made this twice since receiving her book and while it’s hard to play favorites with so many wonderful recipes, this one is up there. I used spelt the second time around and loved it just as much! Good luck with title process (I think that can be harder than actually writing the book!)

    Reply
  4. Abby

    Beautiful pictures! Now I’m desperate for this for lunch. I took her Megan’s Whole Grain Mornings class at The Pantry a couple weeks ago and learned so much. We made this dish and it was hearty, savory and cozy.

    Reply
  5. J.S. @ Sun Diego Eats

    Have seen many variations of baked eggs but never with wheat berries in it. It becomes sort of like a savoury egg-y version of baked oatmeal? Want to try this with different grains, I wonder how quinoa or farro would do…

    Reply
  6. Megan Gordon

    I’m not sure this dish ever looked more beautiful … it certainly doesn’t when we make it at our house. Thank you so much for such a generous post, Ashley! I’m so glad you guys are enjoying the book + I can’t wait to catch up with you in person soon, soon, soon.

    Reply
  7. sara forte

    why doesn’t this look like the most gorgeous meal. I too, am enjoying Megans book. Forever the breakfast lover, I’m so excited to try more things. I’ll take your cue on the gingerbread. Thinking so many good thoughts for you with the book title. It can seem such a huge battle. I really hope you are happy with the direction. Big hugs, friend!

    Reply
  8. Kathryn

    I’m hoping this book will be waiting for me when I get home tonight! I’m so excited to cook from it – the recipes all seem so approachable but so irresistible. I can tell it’s going to become a firm favourite.

    Reply
  9. Brian @ A Thought For Food

    Well, apparently I need to get my hands on this book! It sounds lovely!

    Wheat berries have been popping up in our CSA for years and the first time I made them I was totally terrified (’cause I’m weird and things like this scare me). They turned out to be pretty rockin’ and I’ve tried them a few times since then. Love this beautiful skillet you’ve created with these wonderful ingredients!

    Reply
  10. Sarah

    Made this last night for dinner. Delicious! Was especially devoured by my vegetarian daughter. The lemon zest is a great addition. Used farro instead of the wheat berries.

    Reply
  11. Kasey

    I couldn’t agree more with your description of Megan’s book. I have been dreaming, *dreaming* about these eggs. I wish we could all sit around the table, brunching, again. xo

    Reply
  12. Amy

    Whenever I go to buy wheat berries, I get confused at all the varieties. Soft, hard, red, white… Does it matter which kind you use?

    Reply
    • Ashley Rodriguez

      I haven’t found much of a preference but that’s a great question. I think the varieties make more of a difference if you are using them for making flour as soft wheat is much better for baking. But there might be some textural differences in the cooked berries themselves. Let me know what you find.

      Reply
  13. Charlotte

    This looks so delicious! I love one pot meals like this, just chuck it all in, forget about it and then have an amazing healthy dinner…What could be better. In fact, I have a very similar recipe on my blog (lhttp://loveandrelish.blogspot.co.uk/) Going to add kale next time, great idea! C x

    Reply

Post a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>