Fall showed her full force the other morning, the rain was pelting, the wind was howling and multicolored leaves were swirling around the house and piling up on the window sills. All I wanted was something warm and comforting to eat before heading out into the storm.
So I went to the refrigerator, pulled out a few items and brewed up this cozy breakfast stew in about 15 minutes.
It was just as satisfying as I had hoped for in addition to being flavorful, textural and quite healthy.
I was cooking for 1 but this recipe could easily be expanded to feed a group for brunch or a cozy pajama party at night. Here’s the recipe:
Splendid Breakfast Stew
Ingredients
1 cup broth (I used homemade bone broth)
3/4 cup shredded cabbage
1/2 cup chopped tomatoes
1/2 cup salsa {plus 2 tablespoons for garnish}
grated cheddar cheese to taste
1 tablespoon chopped cilantro
2 eggs
Yield: 1 serving
Preparation
In a saucepan (or skillet if your expanding recipe) add broth, cabbage and tomatoes.
Over medium-high heat let them bubble until just beginning to soften (about 5 minutes).
Stir in 1/2 cup of your favorite salsa, then crack open the eggs and drop them into the stew, allowing about 2 inches space between the eggs.
Allow to cook over medium heat for another 4 minutes for a softly poached egg.
Spoon the eggs, vegetables and broth into a bowl and immediately sprinkle with the shredded cheddar cheese so it will melt nicely.
Garnish the dish with more salsa to taste {in the top photo I had used red salsa from Cactus restaurant, in these images I used Salsa Verde from Trader Jose’s, both are family favorites}.
Finally, sprinkle the dish with fresh chopped cilantro. Then sit down and savor all of the flavors, textures and goodness this bowl has to offer.
Afterwards you’ll be ready to face whatever comes your way.
When I read the ingredients, I was thinking it was like Shakshuka, but with the clever and nutritious addition of cabbage. The idea of a breakfast stew is very appealing. In my quest to eliminate added sugar, I started with breakfast–nothing sweet until after noon. This goes against the cultural trend of dessert for breakfast–everything is so sweet usually. So I’m thrilled whenever I find a recipe or idea for a savory alternative. I will be making this soon.
It is similar to a shakushuka, TOF, but without the peppers… Please let me know what you think. I know!!! sweets are so common for the petite dejeuner over there. How is your weather??