In case you’re not familiar with the Paleo Diet, it involves eating lots of grass-fed and/or wild meat, such as pasture-raised beef, venison, wild salmon, etc., and plenty of fruits and vegetables. Grains and legumes are not part of the diet, so no rice, beans, potatoes, etc. Basically, it’s what our ancestors ate during the Paleolithic Era–the logic being, while our culture has evolved to eat grains and such, our digestive systems have not. And while our society upholds certain beliefs around food, many of those beliefs are completely false or at least not the complete picture.
For example, the U.S. has one of the highest rates of osteoporosis (bone de-mineralization) even though calcium intake in the U.S. is one of the highest in the world. Paleo Diet proponents argue it is your calcium balance (intake vs. excretion) that determines bone de-mineralization. And acidic foods such as cheeses and grains destroy the calcium balance. We’ve also been led to believe we need grains (cereals, whole-grain breads, etc) for fiber and B vitamins, yet on a per-calorie basis, non-starchy vegetables contain seven times as much fiber as whole grains and 31 times as much as refined grains.
Even though I haven’t “gone Paleo,” I know myself well enough to recognize that a breakfast of carbs–whole grain, sprouted or plain–won’t last me until noon. Even a hearty breakfast of oatmeal or quinoa with almond milk and dried or fresh fruit will only last me until 10:30am at best. After which, I’ll find myself standing in the kitchen with a cupboard or refrigerator door open. However, a hearty breakfast of eggs with fruit or vegetables lasts me until at least 11:30am.
So while I won’t be giving up my Sunday waffle tradition any time soon (started several decades ago by my father), I am incorporating more Paleo-ic meals into my days.
These curry-spiced, pan-fried tomatoes with herb-scrambled eggs are incredibly flavorful and substantial without feeling heavy. Note: The dish isn’t strictly Paleo because I use a pinch of salt, and salt isn’t allowed under Paleo due to its acid-forming nature.
2 tsp. extra-virgin olive oil
1 cup cherry or grape tomatoes
1 tsp. mild curry powder
sea salt (optional) and pepper to taste
4 eggs, beaten
1-2 tbsp. fresh oregano, chopped
1-2 tbsp. fresh chives, finely chopped
Heat a little olive oil in a small skillet (preferably cast iron) over medium heat. Add the cherry tomatoes, along with a grind of fresh pepper, a pinch of sea salt (optional) and the curry. Cook, shaking the pan occasionally, until the tomatoes “wilt” and start to caramelize and brown. Spoon out onto the serving plates and cover to keep warm.
Add just a splash of water to the eggs along with the oregano, and beat to incorporate. Add the eggs to the pan and cook until done, taking care not to over stir them. Serve them alongside the tomatoes. Sprinkle the chives on top of the eggs and serve warm.