One of the powerful insights I have been having about becoming healthy is that, for most people, a change is needed in the way they think about eating.
Culturally we have a set way of thinking about food, what breakfast, lunch and dinner should look like. Break out of the box & eat outside your cultural norm!
Last month Saveur magazine arrived with an amazing page with a gorgeous dish that has been eaten for breakfast for hundreds of years. I feel in love with it immediately, gave it some revisions and we have been having it for breakfast at least once a week since then. My dear friend Joshua makes the finest curry powder we have ever tasted which helps makes this dish extraordinary.
- 2 tbs of fat (duck is excellent in this, but we have used bacon grease as well)
- 1 lb of ground lamb
- 1/2 lb of liver pureed
- 1 medium onion
- 6-7 ripe cherry tomatoes
- 1/3 cup minced parsley
- salt and pepper to taste
- 4 eggs
- crushed red chilies
- 2 teaspoons of curry powder
- Heat oven to 400 degrees
- Heat oil in an iron skillet over medium heat. Add onions stirring until fragrant. Add lamb, breaking meat into pieces for 3 or 4 minutes. Add liver and continue to stir to break up the meats.
- Stir in curry powder, parsley, tomatoes, salt and pepper. When tomatoes begin to break down a bit, add the parsley.
- Make four depressions in the lamb and break one egg into each.
- Bake eggs in the hot oven for 12 to 15 minutes until egg whites are set. Garnish with parsley and chili if you like. Enjoy!