Thursday, February 02, 2012

Mediterranean Poached Eggs: Breakfast of Champions

view full image

Okay, maybe not champions.  Just crazy people that decide to start running a C25K Program with their 10 year old son the same week they decide to start phase one of the South Beach Diet.

Phase one of the SBD doesn't really allow any types of sugar (including in fruit) or grains,  so that basically leaves eggs as a breakfast food.  And I'm not a fan of eggs.  In fact, that is why I have started the SBD several times in years past but not gotten further than 3 days into it.  I hated eating so much protein for breakfast, and the thought of eating beans or salads for breakfast wasn't appealing either.

As I was thumbing through my recipe notebook the other day, I stumbled across this recipe I had ripped out of Cooking Light Magazine.  I knew it would be perfect for me as long as I left out the toast.

And it was perfect.  I could hardly even taste the egg. It was also very filling even without the toast.

I've modified the recipe to serve just one person.  Hope you enjoy it!

Mediterranean Poached Egg
(adapted from Cooking Light Magazine)

1/4 c. chopped onion
1/4 c. chopped green bell pepper
garlic powder (to taste)
1/8 tsp. cumin
1/8 tsp. paprika
1/2 c. crushed tomatoes
pinch of black pepper
4 artichoke hearts, drained and chopped
1 large egg
3 large black olives, sliced into thirds
1 tablespoon freshly grated parmesan cheese

Saute the onion and bell pepper over medium heat in a small frying pan until they are somewhat soft, about 5 minutes.  Sprinkle on garlic powder, cumin, and paprika, and cook for a minute longer.  Add the tomatoes, pepper, and artichoke hearts. Saute for a few minutes more, and then make a small well in the middle of the vegetables with a spoon.  
Crack the egg into the well, and then cover the pan with a lid and turn the heat down slightly.  Cook the for an additional 7-8 minutes, until the egg is cooked the way you like it. 
Once the egg is cooked, add the sliced olives and cook for another 30 seconds, then remove the veggies and eggs to a plate.  Sprinkle the parmesan cheese over the top and eat it while it's still nice and warm.