1 can diced tomatoes & chili peppers (or fresh from the garden); 1/2 chopped onion; 2 cloves minced garlic; 3 T. oil; 1 cup tomato sauce; 1 cup chopped tomatoes; dash chili powder; 1/2 tsp. oregano (more if fresh is used); 1/2 tsp. salt; 6 free-range eggs; shredded cheddar cheese; 4 cups cooked brown or basmati rice
Saute chili peppers, onion, and garlic in oil in skillet. Add tomatoes, tomato sauce, chili powder, oregano, and salt; mix well. Cook over medium heat for 20 minutes. Break eggs gently into sauce; top each egg with cheese. Cook, covered, for about 10 minutes or until eggs are done to taste. Serve on rice. Typically a breakfast meal, but I am not a morning person, and my children wake up starving, so I serve it for dinner.
Crumbled bacon, diced ham, or shredded crab meat; 1 1/2 cups organic milk (we use farm-fresh goat's milk); 1/2 cup baking mix (I make my own, but you can use Bisquick); 1/4 cup melted butter; 1 cup shredded cheese
If using bacon or ham, cook ahead of time and set aside. In blender, combine milk, baking mix, eggs, butter and pepper; blend for 15 seconds. Pour into greased round casserole dish or Pyrex dish. Sprinkle meat and cheese on top of egg mixture; gently press below surface with fork. Bake at 350 degrees for about 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. I also add vegetables---usually organic mushrooms, peppers, broccoli, or spinach. Great for brunch or lunch.
6 hard-boiled farm fresh eggs (if the eggs are over a week old, they will peel easier); 1/4 cup Miracle Whip; 1 tsp. vinegar; 1 tsp. prepared mustard; 1/8 tsp. salt; 1 tsp. sweet pickle relish
Halve hard-boiled eggs lengthwise; remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustard, and salt. Stuff egg whites with yolk mixture. Garnish with paprika, fresh parsley, or fresh dill.