Most people eat eggs for breakfast. Since changing my diet (eating light to heavy) I do not eat eggs for breakfast. I rarely have eggs included in my brunch meals. I don’t love eggs but I like them. I find myself eating them less and less these days but when I do, I mix them with veggies. (Click here to learn more about eggs).
I grew up on empanadas. Except being raised in a Puerto Rican household, we called them “Pastillos”. Typically these are deep fried in oil and stuffed with meat. None of that is in this recipe! Of course, if you do eat meat and care to add some, go for it.
There are four steps to this recipes: Roasting the tomatoes, Making the dough, Making the eggs then Forming the empanada- all in the order. It’s simple really and doesn’t take as much time as you think. I called this Athena’s Eggy Empanada because there are Greek inspired ingredients like Feta, dill and Cumin and of course there are eggs in the Empanada too. This can be paired with a green salad. Try this one (click here)!
Makes 2 Empanadas
Roasted Tomatoes Ingredients
- 10 grape tomatoes, halved
- 1 pinch salt, pepper & oregano
- 3 tsp olive oil
Roasted Tomatoes Instructions
- Pre-heat the oven on 350 degree Fahrenheit.
- Toss all ingredient in a bowl and roast for 15-20 minutes.
Time to prep the dough…
- 1 cup organic oat flour
- 3 tbsp tapioca flour
- 3 tbsp polenta (corn meal)
- 1 tsp baking powder
- ¼ tsp cumin
- 2 tsp dried parsley
- 1 pinch salt & pepper
- 1 tbsp olive oil
- ½ cup water
- First, mix all dry ingredients in a bowl.
- Now add the olive oil and slowly incorporate the water.
- Form into a ball and cut in half with your hands.
- With a rolling pin, roll out each half into a disk.
Time to prep the eggs…
- 4 organic eggs
- 1 tsp whole grain Dijon mustard
- ½ tsp dry dill
- 1 pinch pepper
- 2-4 tsp nutritional yeast (optional)
- 2 tbsp unsweetened almond milk
- 1 small piece of red onion, diced (about 2 heaping tbsp.)
- 1 garlic clove, minced
- 1 drop olive oil (to sauté onions)
- 2-4 tbsp crumbled feta
- In a bowl mix in eggs, mustard, dill, pepper, milk and nutritional yeast (if using).
- In a non-stick pan add the oil and onion on medium heat.
- After a few minutes, when golden, add the garlic. Sauté for 1 minute then add the eggs.
- Half cook the egg then remove from heat.
- Lay the disk (the dough) on a baking sheet covered with parchment paper.
- On half of the disk, add half of the egg.
- Top the egg with feta (1-2 tbsp) and the tomatoes.
- Close the top half of the dough over the filling and close the ends shut.
- Bake on 350 degrees for 20 minutes.
- Cut in half to help cool faster and easier handling. Enjoy!