Happy New Year 2015! Enjoy some Spicy Egg and Tomato Skillet Casserole!

HI! It's been so long! A lot of things happened in 2014 and now I'm ready to shrug everything off and eat healthier this year.

A good start is this recipe, which we made today for Sunday brunch. It's another one of my "this is all the stuff I've got in the fridge, what I can make out of it?" recipes. It turned out amazing and I even got to enjoy one of Ja's Old Bay rimmed Bloody Marys while I cooked.

Jasin makes the BEST bloodies!

 This casserole is extremely filling, low carb/keto, and (most important) yummy!

Spicy Egg and Tomato Skillet Casserole

(serves 6-8 normal people or 3-4 VERY hungry people)

• 2 small onions
• 3/4 cup cooked kale
• 1/2 can Goya chipotle peppers in Adobo sauce *
• 1 tablespoon Kerrygold salted butter
• 1/2 cup sugar free tomato sauce
• dried parsley to taste
• dried oregano to taste
• dried basil to taste
• 6 large eggs
• approximately 8-12 small thin slices of fresh mozzarella cheese (I think feta would work very well here too, but didn't have any today)

* NOTE: If you don't like spicy food, you can replace the chipotle peppers with about 1/3 cup of mild salsa or chopped tomatoes.

1.) Roughly chop the onions, kale and chipotle peppers. I used my Ninja appliance because I'm lazy.

                               

2.) Melt the butter on the skillet on medium heat, making sure to coat the entire bottom of the pan.

3.) Being careful not to burn the butter, spread the vegetable mixture evenly on the skillet and cook until the onions became nearly transparent.

4.) Evenly spread the tomato sauce and spices on top of the vegetable mixture and let it saturate. Do NOT let this boil - keep on a level medium heat.

5.) Crack your eggs one at a time into a small measuring cup and pour each one carefully from the cup into the pan (this helps ensure the eggs are evenly distributed).

6.) Once the egg soaks in and the whites begin to lose transparency, arrange your slices of mozzarella around the eggs.

7.) Cover the casserole with a lid or some tinfoil and let cook for 5-10 minutes more - if you want yolky eggs, err on the shorter side. For completely set egg yolks you may need to let cook for a little longer than 10 minutes. We did about 12 minutes, as Ja likes his eggs hard. (...that's what she said?)

While the casserole cooked, I had time to fry up a few small slices of bacon as a side dish. 

AND DONE:

We really enjoyed this and it only took about 25 minutes to make on a leisurely Sunday afternoon. Added bonus - it made a LOT, but it's so good we'll probably end up eating more for dinner (and maybe for my lunch tomorrow) !

SO GOOD! 

Hope you like this! To your health and happiness in 2015!

Φιλάκια,
Alex

Eleni's Stuffed Tomato Recipe

Hi all! I've been super busy trying some new recipes and deciding what to post on here. I've got a particular recipe I'm looking forward to posting, but am working on getting all the ingredients together to cook it again with photos. I'm also working on regular and low carb pita recipes. I'll be sure to share when I get them to my liking!

Today, I want to share what we had for dinner: stuffed tomatoes. These were oh-so good! You should definitely give this recipe a try! We had ours along with Γιαγια's (yiayia's or grandma's) recipe for φασολακια (green beans), which is another recipe near and dear to my heart that I or Alex will have to share. Onto this recipe.

Stuffed Tomatoes:

• 4 large beefsteak tomatoes 
• 1 lb. ground beef 
• 1/2 onion, minced
• 1 1/2 t. salt 
• 1 1/2 t. black pepper 
• 1 t. oregano 
• 1 t. garlic powder 
• desired amount of feta cheese, crumbled (I would have used a larger chunk, but only had a little left)

1. Preheat oven to 400 degrees Fahrenheit. 
2. Cut the tops off each tomato. Using a spoon (I used a dessert spoon with a serrated edge), scoop and scrape around the edge of the tomato to remove the insides from the outer meat and skin. Set hollow tomatoes aside. 
   
   
   
   
   
   
   
3. Into a medium bowl, scoop the tomato seeds and juice. I discarded the majority of the tomato meat. The juice helps keep the meat moist and give it a great flavor. Add the beef, onion, and seasonings to the bowl and mash and mix with a fork until well incorporated.
   
   
   
   
    (This is most of the inner tomato meat. Discard this, or blend it and season it for tomato sauce!)
4. In a large skillet, brown beef completely. Add feta cheese and mix until fully incorporated.  
   
   
   
   
5. Place hollow tomatoes into a baking dish. Spoon and fill the meat mixture into each tomato. 
   
6. Bake tomatoes for 25 minutes. 
   
   
   
   
   
   
   
   
   

Viola! Don't those look tasty? As T-Rex says "Mmmm, Momma! Delicious!" 

Keep an eye for more yummy things from us sisters. We have lots more coming your way! Until next time! 

Φιλάκια, 

Eleni