my super buff amazing survival skills teacher Carmen makes this for her breakfast most days. she’s made it for me a few times and I always feel so healthy and strong after having it for breakfast.
ingredients:
- fresh local eggs (Carmen eats 4 eggs to start her day)
- fresh moringa leaves (a large bouquet worth of leaves, they cook down so you can get a lot)
- some type of starch – go local and use plantain, breadfruit or cassava (about 2 large plantains per serving)
- fatty bone broth cold from the fridge (Carmen has used her fatty sheep or goat broth in the past)
- salt (a pinch to taste)
- Lucy Cockrin’s pepper sauce (golden apple or tamarind)
directions:
- collect eggs from your chickens or local farmers market
- cut up your starch into quarter sized pieces, place into a medium- large cast iron frying pan, add some fat and broth, salt to taste, and cover with a lid to steam and cook on medium heat for about 15 minutes or until the starch begins to soften. after ten minutes, uncover it and let some of the broth cook away.
- go to your moringa tree and break off leaflets of moringa, avoid yellow leaves, leaves with bird poop on them, and young leaves near the growing shoots.
- bring the moringa inside and rinse it, checking for spiders. (Carmen doesn’t bother rinsing hers, but I like to as a precaution)
- strip the moringa leaves off the leaflet’s stems, composting the stems, and collecting the leaves on your cutting board. once you have a decent pile of leaves, chop them using a big chopping knife, until they are minced into tiny bits.
- add the moringa to the starch in the pan, mixing it in and covering with a lid to steam for about five minutes.
- uncover, and crack your eggs into the pan directly over the starch and moringa. some of the whites will seep through the starch and cook on the pan, the yolk will be supported by the bed of starch. at this point Carmen will turn off the heat, cover her eggs with a lid, and let them soft-steam to cook with a very runny yolk. I like to cook my eggs a bit longer, but it’s up to you.
- serve with your favorite pepper sauce and enjoy a day of feeling like you could run a marathon.
Mongoose & Zinnia 