We make room for dietary philosophies of all shapes and sizes on The Chalkboard. We love to talk about it all – and to acknowledge the simple truth that there are different strokes for different folks. Most of the diets we love best include two vital components: an element of traditional wisdom and straight-from-the-earth ingredients. Blogger Jennifer McGruther is one of our favorite voices in the traditional foods arena and her blog The Nourished Kitchen provides a culinary blueprint for anyone subscribing to a traditional foods diet.

Jennifer’s cookbook The Nourished Kitchen, hitting shelves April 15, is filled with beautiful farm-to-table recipes including fermented veggies, wholesome fats, bone broths and other traditional foods aimed at deeply replenishing the gaps in many of our modern diets.

Below, Jennifer shares a delicious shakshouka-like dish that can be made in just one dish and enjoyed morning, noon or night. Try this deliciously spicy dish at home and don’t miss her recipe for the homemade broth that gives the dish it’s nourishing depth! Here’s Jennifer…

The soft, buttery orange yolk of the egg melts into the fresh tomato sauce, which offers just a little bit of a kick thanks to the inclusion of crushed red pepper flakes. I prepare this dish often in the summertime, especially for lunch; I pair it with a simple green salad spiked with basil and drizzled with olive oil and balsamic vinegar.

I slow roast a chicken every Sunday for my family, and I always reserve the chicken’s leftover framework to make a simple savory broth that will nourish us throughout the week. Simmered in water and wine with fragrant herbs, the chicken releases the flavor of its bones and marrow into the pot, and the minerals of its bones dissolve into the smooth yellow liquid. With prolonged cooking, the bones will break away and crumble when pressed between your thumb and forefinger, and then you know the broth is finished, for the bones yielded everything they could.

A good broth will solidify and gel when chilled because the prolonged simmering in water made slightly acidic by wine helps to release amino acids and collagen from cartilage-rich joints. This gelatin-rich broth aids with digestion while also yielding beautiful body to any soups or sauces made from the broth. I often drink broth in the morning with a clove of minced garlic and a bit of parsley and sea salt.