Oprah’s easy, super healthy and incredibly luxurious breakfast recipe
-Nov 5, Jenny Paul, Nutrition -
We all love Oprah Winfrey, and over the years have turned to her for advice on everything from relationships, to careers, to wellbeing and enjoying life – no matter what it throws at you. She is busy at the moment promoting her new pizza company, ‘O, That’s Good!’ as well as overseeing her TV channel OWN and her lifestyle magazine. It’s making us feel dizzy just thinking about how much she achieves in one day, so we wanted to know how Oprah starts her mornings.
Top chef Max Boonthanakit has shared what he made for Oprah’s breakfast one morning last week and he turned a simple request for a boiled egg into a nutritional powerhouse that you can easily make yourself at home.
He calls this piece of culinary art, “OW Shakshuka”.
And, we’ve got our hands on the recipe!
Grade A large organic egg
Add egg(s) and cook for 7 1/2 minutes while stirring for the first minute to keep the yolks centered.
Place in cool water and let sit for 3 minutes.
Peel, rinse in warm water, and keep in warm water till ready to serve.
1 tbsp olive oil
1 tsp cumin (whole)
1/4 tsp cloves (ground)
1/2 tsp black pepper (freshly ground)
3 cloves garlic minced
1/4 white onion small diced
1 tbsp calabrian chili minced
1 red pepper de-seeded and small diced
1 tbsp cilantro stems diced
2 cups san marzano tomato diced
Salt to taste
Heat olive oil and toast cumin, cloves, and black pepper.
Add garlic, onion, a small pinch of salt, and sweat for 1 min at medium high heat.
Add calabrian chili, red pepper, and cilantro stems and cook for another minute.
Add tomatoes and simmer for 10 min.
Season with sea salt to taste
2:1 ratio water to quinoa
Small cinnamon stick
Boil water and add quinoa, bay leaf, and cinnamon.
Cook til water is fully absorbed and quinoa is tender and fluffy.
Remove bay leaf and cinnamon.
Season to taste with sea salt.
5 black kale leaves
Olive oil spray
Sea salt (extra fine)
De-stem kale leaves and place the dark side up on a sheet tray with parchment paper.
Lightly mist each leaf with olive oil spray.
Sprinkle a small amount of sea salt over each leaf.
Convection bake at 325F for 8-10 minutes.
Let cool uncovered and store in an airtight container with silica packets.
Place 1/2 cup of warm quinoa in a bowl.
Add 1/2 cup of warm tomato sauce on top.
Place boiled egg in the middle of the tomato sauce and season with fleur de sel salt.
Place 5 toasted pumpkin seeds around the egg for texture.
Add broken kale chips around egg and serve.
The green powder is powdered tarragon and a high grade matcha.
Is it worth going to all that trouble for breakfast? Let’s see what Oprah thought of it…
We think that this would make a fantastic healthy brunch if you have loved ones over during Thanksgiving or the festive season, and the best thing is that you can make everything but the boiled egg ahead of time. If you’d like more quick and healthy recipes, try this seared salmon steak, which takes just five minutes, and how about avocado ice cream?