November 14, 2022
I made enough of the veggie mixture for 2 servings. One for my breakfast with egg this morning, and the 2nd I am saving to have with some pasta tomorrow. To start, I keep some extra virgin olive oil on hand that's infused with a variety of diced & crumbled dried red chilis. I started breakfast by sauteing some diced red onion in a spoonful of this heated oil. If you don't want to infuse your own oil, just use about a tbsp of EVOO, along with a few drops of commercial chili oil. (My chili oil is an orange color, thus it colored the red onion flesh shown in the first picture below.) Next, I added 14oz of canned organic tomatoes (I order 28oz cans from Amazon...Cento Organic San Marzino peeled tomatoes and on occasion I purchase Bianco DiNapoli Organic whole peeled tomatoes. I recommend not buying canned chopped or crushed tomatoes, as they have less flavor. It's easy to cut or crush them yourself. Better yet, can your own tomatoes when they're at the peak of their season.) I chopped wholetomatoes into bite sized pieces, once in my cast iron frying pan. Next, I added a spoonful of gochujang, a sprinkling of hot paprika, some fresh oregano leaves, a thyme sprig, and salt to taste. I let this simmer for about 5-10mn before adding the washed-chopped kale and one diced anchovy. I simmered for an additional 1-2mn, and then took it off the heat. There was a little liquid left, but not much. See the picture above. For more/less liquid, adjust your cooking time. Even my preference on amount of liquid isn't consistent. I like more liquid if I'm going to dip toasted sourdough in it. In that case, I will use a bowl rather than plate.
When the sauce had about 5mn left, I poached an egg in a separate small pot of boiling water, for 3-4mn. When done, I removed the egg with a slotted spoon and set it on a paper towel to drain. Put half the veggies on each plate. and top with a poached egg. Add salt, pepper and diced chives, to taste.
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