Sometimes I forget to pay attention to the simple act of cooking, the beautiful intricacies of my ingredients, the mood I’m in, the sounds and smells of the kitchen, how it all makes me feel, the meditation of it all. Honestly, I’ve been having a hard time focusing lately. The days seem full, yet also empty as I dart from one thing to the next without truly devoting myself to a single task, thought or conversation.
So, I feel truly grateful when something changes my frame of mind and brings me back to the present. This song has been on repeat all day and expresses so truly and sweetly how good intentions remain constant, how we are all innately good at heart, how we are all struggling to find our way in the world, and how the search for happiness is constant while the hard times come and go.
We’re heading out of town for the weekend, to spend some time in nature, hiking and relaxing. I’m looking forward to the quiet and the chance to simply put one foot in front of another and observe the world and my thoughts. Wishing you all a peaceful weekend.
TOMATO AND FETA BAKED EGGS
2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon red pepper flakes
8oz. fire roasted, crushed tomatoes
4oz. feta cheese, crumbled
chopped parsley to garnish
Heat the olive oil over medium heat in a medium pan. Add the onion and garlic and sauté until soft and beginning to brown. Add the salt, cumin and red pepper flakes and cook for a few more minutes. Add the tomatoes and let simmer for 5-10 minutes. Add the crumbled feta then crack the eggs into the tomato sauce one at a time and cook for a few minutes. Cover the pan for a minute or so until the egg whites are cooked but the yolks are still runny. Serve topped with chopped parsley and good bread for dipping.