Vermont Shakshuka for one, version J

Make ahead the tomato stew*

* if you're going to prepare one serving immediately, start preheating oven to 350 F.

1 TB olive oil

1 large onion sliced thin or diced

3 teaspoons chopped garlic

1 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon quality chili powder

6 cups kale cut chiffonade

1 jar roasted red pepper, drained and chopped

1 28-ounce can diced tomato

Heat oil and cook onions medium-low for 15 minutes, until very soft.  If using fresh bell pepper, add it here.

Add garlic and spices, bring up heat.  Saute for one or two minutes.

Pour in tomatoes and drained chopped roasted bell pepper. 

Simmer until thickened, about ten minutes.

Store in glass container, put in refrigerator when cooled off somewhat.

To make One Serving:

Preheat oven to 350 F

Set out 2 eggs so they become less cold.  You can break them into two prep bowls if you like.

Heat smaller pan and spray with oil.

Add 1/3 of the stew (about 2 1/2 cups)

Bring to a bubble while oven is pre-heating, then keep heat low to prevent burn.

As oven passes 315 F, make hole in stew with spatula, and break egg into it.  Repeat for second egg.

Put pan in hot oven for 7 minutes.  10 minutes is overcooked, but also delicious.

Savory Cheese Puffed Apple Pancake with side of Kale

Simplified and altered from
 Savory or Sweet German Pancake in 30 minutes at the Los Angeles Times.

2 large apples
1/2 stick of butter
1 cup flour
1/8 teaspoon salt
4 eggs beaten
3/4 cup milk
handful of shredded cheese (I used mozzarella, but I'd use cheddar next time)

Oven 425 degrees F
Melt butter in glass dish in oven (I used 12x8 IKEA oval)
Whisk salt into flour in mixing bowl.  Add cheese
Mix eggs and milk together in 2-cup glass pitcher
Put sliced apples in oven.  Bake them 10-20 minutes until cooked.
Pour liquid into dry, mix together.
Pour batter over buttered apples and pop back into oven.
Bake 25 minutes.

While baking, sautee sliced kale with 1/2 cup vegetable broth.
Serve with kale over your portion of savory apple cheese pancake.

Kim Chee Breakfast Bowl

2 cups quinoa
2 TB olive oil
1 cup greens (spinach or kale or the like)
1/2  of a 15oz can of diced tomato
kim chee
2 eggs.

In iron pan, saute tomato and greens in olive oil.
In another pan, cook eggs overeasy.

To iron pan, add quinoa and stir fry.

Put quinoa mixture in cereal bowl.  Top with kim chee, and then top that with eggs.