Category: Breakfast

Shakshuka with White Beans

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A perfect breakfast dish for a cold winter morning. Shakshuka is a dish of eggs poached in tomato sauce, peppers, onion, garlic and spices. Originated in North Africa in the mid-16th century with variations throughout the Middle East. In Italy a similar dish is eggs in purgatory ( Uova Al Purgatorio).

Ingredients:

  • 2 tablespoons EVOO
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 3 garlic cloves, finely chopped
  • 1 can cannellini beans, drained
  • 2 teaspoon Spanish paprika
  • 1 teaspoon cumin
  • Calabrian chili or Chili flakes as desired
  • 1/2 can of 28-ounce San Marzano whole peeled tomatoes
  • 4-5 large eggs
  • salt and pepper, to taste
  • fresh parsley, chopped
  • Loaf of fresh sourdough bread

  1. Heat olive oil in an iron skillet on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add beans, garlic and spices and cook for a couple minutes.
  3. Add the tomatoes into the pan and break down the tomatoes using a muddler or spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5-6 minutes or until done. Cover skillet to expedite cooking eggs.
  5. Garnish with chopped parsley and serve on toasted sourdough.

Kashmiri Televor (Sesame Bagel)

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Obviously we are all practicing social distancing, so I’ve decided to make use of my time at home in between telemedicine appointments. Today’s project was to make a classic Kashmiri bread, televor, enjoyed with pink salt tea (sheer chai). It’s similar to a sesame bagel. I used a french flour used for baguettes but you can using any all purpose flour, so your dough might need more or less water. Enjoy and stay safe.

Ingredients:

3 cups all purpose flour

1/2 tablespoon of quick rise dry yeast

1/2 tablespoon of sugar

1/2 tablespoon of salt

2 cups of water (80F) important to get the yeast to grow

Sesame seeds

Butter

Directions:

  1. Mix the dry ingredients, flour, sugar, salt, yeast.
  2. Add the warm water slowly while mixing. ( I used the dough hook on my Kitchen aid). Continue to mix the dough for 7-8 minutes using the mixer to get a soft dough.
  3. Place dough in a bowl, cover with 1 tablespoon of olive oil and let it rest for an hour in a warm place with a kitchen towel over the bowl.
  4. The dough should rise nicely after an hour.
  5. Shape the dough into a log, and cut into 6-8 pieces (depending on how big you want them, they will get bigger)
  6. Take each round piece and create a hole in the middle.
  7. Place on a floured counter and cover with a towel for 30 minutes so they rise again.
  8. Preheat your oven to 430 degrees F.
  9. Meanwhile take each piece and add to boiling water in a large pan on the stove, 1 minute on each side. (I did 2-3 at a time in a wok).
  10. Once finished place on paper towel for 5 minutes.
  11. Either butter the sheet pan or use parchment paper to line it.
  12. Brush each piece with melted butter and then sprinkle with sesame seeds.
  13. Place all the pieces on the sheet pan and bake at 430F for 35-40 minutes.
  14. Make sure they are nice and crispy, golden brown on top.
  15. Let them cool and enjoy with a warm beverage. Kashmiris usually have televor with a pink salt tea (sheer chai).

 

Tortilla Española

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The tortilla espanola is a Spanish omelette perfect for a Sunday brunch. The tortilla consists of onions, potatoes and eggs. It is often found as part of tapas in Spain. Buen provecho!

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Ingredients

2 cups of vegetable, avocado or grapeseed oil
3 shallots, minced
Kosher salt to taste
2 medium potatoes peeled, cut into quarter size pieces
6 large eggs
Branch of rosemary

  • Heat the oil in a large skillet over medium-high heat. Add potatoes for 2-3 minutes and then add shallots, stirring occasionally, until softened and lightly brown.

  • Drain the oil from the potatoes and onions. Then add the potatoes and onions back to the skillet on low-simmer heat.  Add some salt and pepper to taste. Then add the lightly beaten eggs.

  • Lift the edges and check that the tortilla is starting to set.

  • Using a large plate on top of skillet quickly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until center is just about to set. Cut into wedges and serve with fresh rosemary.

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Sweet Potato Hash with Baked Egg

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Breakfast is amazing, so why not have it for dinner. Sweet potatoes hash with caramelized onions flavored with paprika and rosemary. And of course a runny egg on top is essential!

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  • 2 tbsp olive oil
  • 1 large yellow onion
  • 1 tbsp balsamic vinegar
  • Kosher salt
  • freshly ground black pepper
  • 4 large sweet potatoes
  • 1 tsp herbs of provence (if desired)
  • 1 1/2 tsp smoked paprika ( I used hungarian paprika)
  • 2 tbsp minced fresh rosemary
  • 3 large eggs
  • shaved Parmesan (if desired)
  1. Preheat oven to 425 F
  2. Cut large onion into half then thin slices.
  3. In a iron skillet on medium heat add grapeseed oil, then onions and balsamic.
  4. Stir till onions are browned.
  5. Peel then chop sweet potatoes into small cubes. Mix with olive oil, rosemary, paprika, salt and pepper.
  6. Add the sweet potatoes to caramelized onions and add herbs of provence.
  7. Mix and then place iron skillet in oven for 15-25 min until starting to brown.
  8. Remove from the oven and crack three large eggs over sweet potato hash.
  9. Place back in oven for 5-10 min depending on how you like your eggs.
  10. Remove and add cheese and garnish if desired.

Hawaiian Acai Bowl

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Acai is a small grape-like berry harvested from acai palm trees. These trees can be found in the rainforests of South America. It is listed as a so-called superfood. It contains high quantities of antioxidants, fiber and healthy fats. We were introduced to acai in Hawaii at the local smoothie bar. It is perfect for a breakfast fruit bowl. Enjoy!

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Base:

1/2 small banana

1/4 cup Sambazon acai juice

1/2 cup frozen strawberries

1/2 cup frozen blueberries

1/4 cup unsweetened vanilla almond milk

Toppings:

1/2 small banana, sliced

1/4 cup granola

Drizzle of raw honey

INSTRUCTIONS:

  1. In a blender, add banana, acai juice, frozen strawberries, frozen blueberries and almond milk. Blend on low until larger chunks are broken down, then gradually increase speed. You can also add greek yogurt instead of almond milk for thicker consistency.
  2. Add your selected toppings.

Fried eggs with mushrooms

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This is an adaptation of a recipe from Mercat de la Boqueria in Barcelona, which is a wonderful market in the heart of the city. The market dates back to 1217. The original recipe uses local mushrooms, fried eggs and foie gras, which may be too much for a Saturday morning at home. This a simple recipe for a causal breakfast. FullSizeRender (2).jpg

  1. Finely dice one scallion and add to a non-stick pan on medium heat with a tablespoon of olive oil.
  2. Add one clove of finely diced garlic.
  3. Add a handful of finely diced mushrooms of your choice.
  4. Add some Kosher salt.
  5. After they start to brown usually 2-3 min, move them to the sides of the pan.
  6. Add another tablespoon of olive oil in the center and break open two eggs.
  7. Add some fresh rosemary and Kosher salt over the eggs.
  8. Cover the pan for 30 seconds to cook the whites perfectly.
  9. For a little extra spice add a few drops of Sriracha to the eggs. Enjoy!