Scrambled Eggs Puttanesca

by

I passed a CrossFit milestone last weekend. I bought my first piece of Lululemon clothes.

Actually, Matt bought this fancy workout gear for me, which was exceptionally nice of him. As one of the girls at his gym put it when she overheard Matt mention he got me a pair of Lululemon shorts as an early anniversary gift: “That was totally solid.”

I’ve really wanted some of their clothing. I’ve heard nothing but good things about how their clothes fit and stay in place as you squat, lunge and snatch your way through a CrossFit WOD. Plus, it’s all super cute. But as I have mentioned, I just could never rationalize buying a $54 pair of shorts for myself. That’s what makes them such a thoughtful gift!

I am excited to wear them once the weather turns warmer. I will totally fit in at the gym and running at Wash Park. I will look like the other cool girls. I think the shorts will make me faster too. They will definitely make me stronger and may even help me get my first muscle up. (I’m not sure if I am being sarcastic or not.)  I will report back once I do my first workout in them.

Anyhow, on to the food –

The foundation of this recipe came from a special edition of Better Homes and Gardens magazine I was thumbing through last weekend in the hotel. When I saw the combination of tomatoes and capers, I really wanted to make the puttanesca topping.

I wanted it over scrambled eggs.

The recipe called for the toppings to be served over white fish, but I imagined something richer.  The scrambled eggs totally worked.  This made a great, quick and very satisfying dinner.

The recipe below served Matt and me.  It could be doubled or halved easily, depending on who’s coming to dinner.

Scrambled Eggs Puttanesca (Inspired by recipe in Better Homes and Gardens)

Tomato paste, 1 tablespoon

Lemon juice, 1/2 tablespoon

Anchovies, ¼- ½ teaspoon, minced

Garlic, 1 clove, minced

Grape tomatoes, 3/4 cup

Green olives, ¼ up

Capers, 1 tablespoon

Eggs, 6

Coconut oil or ghee, 1 tablespoon

Salt and pepper, to taste

Suggested: Avocado, 1

  1. Cut each cherry tomato in half.
  2. In a small sauce pan, mix together tomato paste, lemon juice, anchovies and garlic. Then add tomatoes, olives and caper and stir until blended. Warm puttanesca mixture over low/medium heat.
  3. In a separate bowl, whisk the eggs with salt and pepper.
  4. Melt coconut oil in skillet over medium heat.  Add egg mixture and cook until done to your taste, stirring frequently.

Top with puttanesca toppings and serve with avocado slices.  Eat immediately