Monday, September 1, 2014
Maters & Eggs
Happy September, you guyssss!! September makes me happy for a couple of reasons:
1. Growing up, it meant school started. I loved school when I was growing up, and I love working at one, now. Everything. The environment, the excitement, the colors, the energy, and the kids. Ohhh the kids crack me up. Love, love, love my job.
2. September is when my oldest kid was born. YOU GUYS, he's going to be EIGHT! #imanoldlady
3. September = autumn. Autumn = sweaters. I'm so excited to wear sweaters and not sweat profusely at work. I just. love. sweaters.
4. I saved the best for last. Well, not really, my kid's the best, but the thing I'm actually excited about (certainly not that my sweet, squishy, giggly little baby is almost as tall as I am because you guys, that is NOT COOL...). You guys. Comfort food is officially IN SEASON!
I love cooking comforting food like my chicken soup and chili, and now I have a new one for ya - this is definitely one of those warm-your-belly types of recipes, good for chilly autumn days (even though "chilly" to Arizonans is like, 70 degrees). Its a little spicy, but totally avoidable if you're not into spice (just omit the peppers).
Maters & Eggs
(we try to keep it simple in the Crunchy household, alright?)
This is a great meal even if you're not trying to go meatless. You could even throw in a little potato action to starch it up and make it a tad more filling.
1 pat butter (this is my favorite brand)
1 large white onion, diced
4 large cloves fresh garlic, minced
1 jalapeño, 2 fresh cayenne peppers, or 1 serrano pepper, minced.
3 lbs fresh tomatoes, diced
2 tbsp salt
2 tbsp pepper
1 tbsp cumin
5 pastured eggs (or just grocery store eggs. I'm just bragging because I have chickens).
1. In a large skillet (I use this one, cuz s'my favorite), melt the pat of butter over a medium heat. Add the onions to the skillet, and stir so the butter covers the onions. Stir occasionally until onions begin to pass "translucent" and begin to brown (like Anne Burrell says, "brown food is happy food!").
2. Add the garlic, cumin, and salt, stir. The add all the tomatoes to the pan and stir that. Turn down the heat a bit to medium-low, and stir occasionally. Cook until the tomatoes begin to break down.
3. Stir in the pepper. I tell you to add it at this at this point because pepper can burn easily!
4. Stir everything one last good time to make sure everything is incorporated. Squish down five dents/divots/holes in your tomato mush that don't expose the pan, with equal space in between them. Here's a pic because I'm apparently having issues explaining what I'm talking about (look closely!).
5. Crack the eggs into the spaces you created, cover the skillet, and let sit for 5 mins on low heat.
Now go eat too much. No meat, no gluten, no dairy, and totally paleo. I'll take it.