Baked eggs in Tomato Sauce with Matcha

Baked eggs in Tomato Sauce with MatchaWhen you say tea, I say sweet. Mmmm, I’m especially fond of sipping it with  pineapple mint while I’m working in my garden. Here in the south it’s an icon, and country music lyrics like I’ll be your sweet iced tea, and kisses sweeter than iced tea are  a testament to the fact that  Southerners like it really, really sweet!  But have you ever considered tea a cooking ingredient? Well today, that’s just what the Recipe Redux is  challenging:

Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

I first read about this trend in  Janet Helm’s (Nutrition Unplugged) blog post back in November. And sure enough, I am seeing all sorts of culinary creations using tea from entrees like Tea-Smoked Chicken to desserts like Green Tea Cheesecake.  In Janet’s post she also noted that  Matcha, green tea extract from Japan, was “hot, hot, hot”.

So out of sheer curiousity, I purchased Matcha and went back to my kitchen to experiment.  But before I started, I surfed the web to see what other food bloggers had done with it. Whoa, the list was long including adding it to: muffin batters, cookie doughs, smoothies, salad dressings! Not sure where to start I decided to pick something on my recipes I want to try list. And there is was, baked eggs in tomato-paprika sauce, a recipe from Williams-Sonoma. Now, I had to consider whether I thought green tea would taste good with eggs? Yes, I think so. So I went about making my version. The result is a delicious, healthy brunch for two or a simple weeknight meal. It’s a good high quality protein source, full of lycopene (from the canned tomatoes) and of course gets a BIG boost of antioxiants from the Matcha used to season the tops of the eggs. (One glass of Matcha is said to be the equivalent of  10 glasses of green tea).

Be sure to check out the links at the bottom of this post for more creative ways to get culinary with tea.

Baked eggs in Tomato Sauce with Matcha

Baked Eggs in Tomato Sauce with Matcha

by Diane Boyd


  • 1-2 tablespoons extra virgin olive oil
  • 1 small sweet onion, diced
  • 1 clove garlic, minced
  • juice of a lime
  • 2 tablespoons white wine
  • 1 28 oz can whole peeled tomatoe with juices, tomatoes lightly crushed by hand
  • 4 eggs
  • Fresh flat-leaf parsely leaves for garnish
  • Matcha green tea and salt blend to taste

for Matcha green tea and sea salt blend

  • 1 Tablespoon coarse sea salt
  • 1/2 teaspoon Matcha green tea powder


1. Preheat oven to 400 degrees F.

2. In a 12 inch cast iron skillet over medium heat, warm olive oil.

3 . Add onion and cook stirring occasssionally until softened.

4. Add garlic and cook stirring constantly, about 1 minute.

5. Add tomatoes, lime juice, white wine and simmer until slightly thickened, about 5 to 7 minutes.

6. Season with salt and pepper to taste. Remove from heat.

7.Using the back of a spoon, create a pocket for each egg in the tomato sauce. Crack one egg into each pocket.

8.Transfer skillet to oven and bake until egg whites are just set and the yolks are still runny, about 8 minutes.

9. Season eggs with Matcha green tea and sea salt blend, to taste. Garnish with fresh parsely leaves. Serve immediately. Serves 2.

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Wild Blueberry Dutch Pancake

Wild Blueberry Dutch Pancake

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Well, it’s alright to be little bitty

A little hometown or a big old city

Might as well share, might as well smile,

life goes on for a little bitty while

~Alan Jackson

Perhaps it’s obvious I  like country music. Perhaps it’s obvious today’s post is about something little bitty; wild blueberries But perhaps what’s not so obvious is why I’m focusing on size. In the case of blueberries, being little bitty is  signficant to the attributes of this delicious and nutritious berry and sets it apart from regular cultivated blueberries!

Have you ever had a wild blueberry? Until last week, I had not. I didn’t even realize that wild blueberries and the blueberries that you find in the produce department of the market are different. I want to share what I have learned. The very first thing I noticed about wild blueberries is… yes, I’ve already told you…  they’re little bitty! Apparently that’s the way mother nature intended them to be! These original blueberries  grow naturally in the fields and barrens of Maine, Eastern Canada  and Quebec where they have existed for 10,000 years and  have never been modified by man to make them larger or easier to ship.

These little bitty wild blueberries pack in more berries per pound compared to regular blueberries and their  flavor is more intense! They have a higher skin to pulp ratio which means less water and more than twice the amount of beneficial antioxidant power!  The lower water content  also makes them a better berry to freeze,  which is the most likely way you will purchase them (unless you live in, or are visiting, Maine or Canada during the harvest months of late July and August).

These frozen wild blueberries are just as nutritious as fresh and may even retain their nutritional value longer. Freezing at harvest locks in both intense blueberry flavor and antioxidant power. Plus, freezing allows us to enjoy them year round, not just in season. Here is a link to help you find out where you can purchase them in your little hometown or big old city.

I hope you’ll take some time to try these wild blueberries and experience their goodness first hand. Use them in smoothies, toss into salads and cereal, add them to baked goods or try the recipe I am posting today. This wild blueberry dutch pancake is simply the best of everything: nutritious, delicious, elegant, quick and oh sooo easy!

Wild Blueberry Dutch Pancake

Wild blueberries are a key ingredient in this recipe because they turn up the flavor and boost the antioxidants! Remember to pick the authentic Wild Blueberry (in the freezer section of your store).  Here are 3 tips to assure you’re getting the real McCoy:

Look for the words “Wild Blueberries” on the front of the package.

Check the list of ingredients on the back for the word Wild.

If all else fails, feel the berries in the bag. If they’re  little bitty (pea size) you’ve got wild ones.

Wild Blueberry Dutch Pancake

How will you add wild blueberries to your meals and favorite dishes? 

Wild Blueberry Dutch Pancake

serves 4

by Diane Boyd


  • 4 large eggs
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1 Tablespoon canola oil
  • 1 1/2 cup frozen wild blueberries
  • 2 Tablespoons fresh mint, chopped
  • confectioners sugar


1. Preheat oven to 400 degrees Farenhieght.

2. Blend together the first six ingredients, eggs through sea salt, in a blender.

3. Add canola oil to a 10 inch cast iron skillet; place in  oven and heat until very hot.  Swirl skillet around to evenly coat bottom and sides of skillet with oil.

4. Pour batter into hot skillet and scatter with one cup of wild blueberries. (Set aside remaining berries to defrost.)

5. Bake for approximately 15-20 minutes or until puffed and cooked through. Top with remaining wild blueberries and fresh mint. Sprinkle with confectioners sugar. Serve immediately.

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