It’s been a much needed slow morning here on the farm. I’m on my second, scratch that, third cup of coffee, and I’m enjoying every sip of it. August has been easily one of our busiest months of the year. We started off the month signing papers on our house. Yes friend, THIS FARM IS OFFICIALLY OURS! Despite the restrictions associated with COVID-19, I still had multiple weddings every week on top of my regular full time job. Along with that, we had puppies from our German Shepherds who were quite the handful- they went to their new families just last week. I definitely forgot how much work puppies were but oh my, were they cute!
The projects haven’t slowed down... we finished the kitchen herb garden in front of the house. The plants are young but will fill in over the next few years, creating the most relaxing little space and allow me to run out to the garden when I need a sprig of fresh rosemary or a handful of thyme for a recipe. We are finishing up the pond in our Potager garden and I’ll head to the nursery this afternoon to look for pond plants and place an order for koi fish. The pond will be the perfect spot for wildlife (or wild kittens) to drink. I look forward to nights when we can enjoy a delicious meal out on the (someday) patio, under twinkly lights, with the sound of the pond running. It will be simply wonderful.
Even with all of the projects we have going on, the animals being raised (one of our rabbits, Rose, had five babies this past week and yes, they are being raised for meat- welcome to homesteading), food growing (slowly) in the garden... some days, we must embrace a forced calm, as it were. A morning when my only priority is drinking coffee, watching Gordon Ramsay teach me how to bake focaccia, and enjoying a delicious breakfast. No dishes or laundry or cleaning to think about.. it can wait. My sanity is more important right now.
One if my favorite go-to breakfasts these days is egg shakshuka. Egg shakshuka is a Mediterranean dish of eggs poached in tomato sauce spiced with herbs, onions and garlic. Something I love about this recipe is it’s versatility. One day I’ll add mushrooms to the sauce, another day I’ll add carrots. Whatever I have on hand. No strict recipe here.
To make the egg shakshuka...
Begin by chopping onions, carrots and garlic. Sauté in butter or olive oil in a pan. Season with salt and pepper. Allow onions to sweat before adding crushed tomatoes. Allow to simmer for five minutes. Season with salt, pepper and desired spices. My favorite spice to add is a traditional Mediterranean spice called za’atar. Crack eggs into sauce and cover to poach until egg whites have become firm. Garnish with goat cheese and carrot greens. Serve with crusty sourdough bread and ENJOY!
Click the link below to see a delicious take on egg shakshuka by Half Baked Harvest!
May your coffee be hot, your breakfast be delicious, and your days be intentional.