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.
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.
Tomato Poached Eggs with Kale and Wheat Berries
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
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.