I volunteer a few hours here and there teaching a cooking class for the Salt and Light Coalition. This dedicated organization works to heal, educate and empower women in the fight against slavery and sex trafficking.
When I create a recipe for these amazing survivors, my goals are to make it easy and cost effective along with delicious and allergy free (gluten, dairy and refined sugar free.) We also rely on some foods to be donated so we work with some constraints. Today we had a lot of eggs and a box of gluten free pasta. By adding a couple of simple staples (onions and garlic), we created a coconut sauce that we baked the eggs in. The eggs essentially get ‘poached’. We scooped the egg and sauce over the pasta. Fresh herbs from my garden brought the whole dish to life.
It’s a humble dish but one that offers great protein in a rich, delicious sauce. Add more garlic, toss in some spinach or Swiss chard or drizzle with a little pesto or sriracha for an boost if you have the means.
If you need a boost in your own life, try helping others in need. It will give you a dose of appreciation for what you have and for what you haven’t had to go through. Seriously. If you have anything you can offer these women, please do reach out to the Salt and Light Coalition.
BAKED EGGS IN COCONUT SAUCE
2 tbls olive oil
1/4 cup minced red onions
4 large garlic cloves, smashed and minced
1 can coconut milk
1 tbls tapioca flour + 1 tbls water
1/2 tsp salt and pepper
Fresh herbs (chives, basil, thyme, parsley)
Make a slurry by stirring together together the tapioca flour and water; set aside.
Heat the oil in a medium saucepan. Add the onions and simmer 5 minutes until the onions are softened. Stir in the minced garlic, the salt and pepper. Taste and adjust seasoning as needed.
Whisk in the tapioca flour slurry.
Crack an egg into a small bowl then carefully pour the egg into the coconut sauce. Repeat with remaining eggs. Cover and cook until eggs reach desired doneness.
Sprinkle fresh herbs over the top. Enjoy with a crusty bread to dip into the sauce and egg yolks or over a bowl of pasta.