Ok, some of you who know me well may be surprised that I would refer to a dish by a rhyming name. But it is that. good. I am on day 4 of the Whole30 Challenge (if you don’t want to click through, the gist is that it’s 30 days of whole foods with several further restrictions, but it’s actually worth a look if you have time). Although I generally avoid making two complete meals, for various reasons I made an exception tonight and made a pizza for the rest of the family. I couldn’t have a single thing in the pizza, and boy, did it smell amazing. I consoled myself with this dish, and when all was said and done, I would totally choose the Tower of Power again.
I got the recipe here (note that it is actually called Veggie and Egg Tower of Power) via Pinterest (adapted ever so slightly to reflect how I actually made it). The original post (and indeed her whole blog) is very much worth your time for her pictures and information about eggs, including interesting things I did not know about lecithin and easy instructions for how to soft boil and how to poach an egg.
This recipe is actually a little on the tricky side, but simply because of timing. The ingredients are simple and so is the preparation. And, believe me, it’s worth it. Just read through all the directions first and make sure you have enough time (for example, there are caramelized onions, and that takes at least 30 minutes, though most of it is unsupervised), and you’ll be fine.
- 2 medium onions
- 1–2 tablespoons butter or ghee
- pinch of salt
- 1 giant sweet potato
- 1–2 tablespoons coconut or olive oil
- 10–15 cherry tomatoes
- 4 generous fistfuls of spinach
- 4 eggs
- 1 tablespoon vinegar
- extra virgin olive oil (optional)
- salt and pepper
- chili flakes (optional)
1. Peel and slice the onions into rounds. Heat some ghee or oil in a skillet; add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approximately 30-45 minutes. Set aside onions in the pan.
2. Preheat oven to 400 degrees. Slice sweet potatoes across their width into quarter-inch discs. Coat with a little coconut or olive oil (or ghee), place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
3. Once the onions, sweet potatoes, and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
4. Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
5. While the spinach is wilting, poach the egg.
6. While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.
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