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Spicy, Smoky Tomato-Braised Eggs

Serves 4.


    Spicy, Smoky Tomato-Braised Eggs

    Cooked tomatoes are an excellent source of the powerful antioxidant lycopene. This simple yet luxurious dish is based on a dish from the south of Spain, similar to a North African shakshuka. The recipe draws on Spanish paprika and roasted red pepper for its smoky flavour. It’s a satisfying meal, equally at home on the dinner table as on the breakfast bar.


    Make ahead

    If you want to save yourself time on the day of preparation, you can make the tomato sauce in advance. It can be refrigerated up to a day ahead. Simply heat slowly on the stovetop and bring up to a simmer when you’re ready to cook the eggs.


    Spicy, Smoky Tomato-Braised Eggs


      • 1 tsp + 1 Tbsp (5 mL + 15 mL) extra-virgin olive oil, divided
      • 1 red bell pepper
      • 1 onion, halved and sliced lengthwise
      • 1 tsp (5 mL) peeled, crushed garlic
      • 1/2 tsp (2 mL) crushed red pepper flakes
      • 1 tsp (5 mL) sweet smoked paprika
      • 28 oz (796 mL) can whole tomatoes
      • 1/4 tsp (1 mL) salt
      • 1 Tbsp (15 mL) honey
      • 1/4 tsp (1 mL) hot smoked paprika (optional)
      • 1 cup (250 mL) chopped red chard
      • 4 organic eggs
      • 1 Tbsp (15 mL) chopped parsley


      Per serving:

      • calories182
      • protein8 g
      • total fat10 g
        • sat. fat2 g
      • total carbohydrates18 g
        • sugars13 g
        • fibre4 g
      • sodium241 mg



      Turn oven broiler to high. Rub red pepper with 1 tsp (5 mL) olive oil and place in baking pan. Place pan under broiler. While watching carefully, turn pepper occasionally as each side blackens under the heat, about 10 minutes. When all sides of red pepper have been fully blackened, remove from oven and place in paper bag to cool.


      Add 1 Tbsp (15 mL) olive oil to 9 in (23 cm) cast iron skillet and sauté onion on medium-low heat for about 5 minutes, until soft. Add garlic and red pepper flakes, and continue to cook for a further 5 minutes, until garlic is translucent. Add sweet smoked paprika and tomatoes to pan, stir thoroughly to incorporate, and allow to simmer on medium heat for 20 to 30 minutes.


      Once pepper is cool, peel and discard skin and seeds. Place flesh in food processor or blender and purée. Add pepper purée to tomato sauce with salt, honey, and, if desired, hot smoked paprika. Allow sauce to simmer for 15 minutes more. Add in red chard and mix through.


      Crack eggs into individual pinch bowls or glasses and set aside. Press the bowl of a soup ladle into sauce, and pour in an egg. Then tip contents slowly into tomato mixture. Repeat with remaining eggs, arranging them evenly over surface of skillet. For soft eggs, simmer for approximately 10 minutes, covering halfway through. Sprinkle with parsley and serve with a warm tortilla or a piece of crusty bread.



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      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.