A mysterious package arrived in the mail a few weeks ago. Heavy, padded, square and solid. I open the package, and voila! A cookbook! Not just any cookbook, but one that arrives just in time to save me from the frenzied schedule that vaporized most of February and March, Breakfast for Dinner.
My friends, I am sorry that I have been absent. I promise you it was for good reason. A new job at a company that I've had my eye on since college and a couple of unfulfilled attempts to land our dream home with a dream kitchen have eaten up days, nights, and weekend after weekend. Not to mention our sanity. We're still at square one on the home front, but a nice step forward was made for my career. I am hoping that a fabulous recipe from this charming book will help make up for the abrupt silence on this blog.
About Breakfast for Dinner. The first thing that struck me when I held up this book was a warm and fuzzy picture of the cheerful young couple, Lindsay Landis and Taylor Hackbarth, whose labor of love concocted this book. I imagine ya'll would swoon wistfully too with a glance.
- 2 Tablespoons extra-virgin olive oil
- 1 medium onion
- 2 mild peppers (such as Anaheim), seeded and chopped
- 1 jalapenos, seeded and finely chopped
- 1 (28-ounce) can diced tomatoes, with their juices
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 to 8 medium or large eggs
- 2 Tablespoons chopped flat-leaf parsley
- 1/4 cup crumbled feta cheese
- warm pita or baguette, for serving
- In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapenos and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened.
- Crack eggs on top of sauce; cover and cook for 6 to 8 minutes, or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle parsley and feta cheese over top and serve with warm bread. S