My go-to on a busy weeknight is always breakfast for dinner. There’s not much else that’s as simple and satisfying than fried eggs, hashbrowns, and bacon. But that’s not necessarily the healthiest meal to end the day with. I’ve been completely obsessed with middle eastern food lately so I decided to put a spicy spin on our usual Monday night meal. Shakshuka is typically served for breakfast in Israel and is a great way to start the day with a kick. Eggs are baked in a spicy tomato sauce flavored with cumin and turmeric and then scooped up with warm pitas. My version is a little more on the hearty side and includes sauteed cauliflower, egg plant, and serrano peppers simmered in a rich sauce of San Marzano tomatoes with a touch of feta. What Max and I enjoyed most about this meal was how fun it was to eat. We simply plopped the skillet onto our coffee table and dug in while watching the new X-Men. Monday nights don’t get much better than that!
Shakshuka with Eggplant and Cauliflower
- 3 tablespoons olive oil
- 1 cup of diced cauliflower florets
- 1 small eggplant, diced
- 1 onion, diced
- 2 serrano peppers, diced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon garlic
- 1 28 oz can crushed San Marzano tomatoes
- 4 oz feta
- 4-6 free range organic eggs
- salt and pepper, to taste
- warm pitas for serving
1. Preheat oven to 375 degrees. Heat a large, cast-iron skillet over medium heat. Add 3 tablespoons of olive oil. Once the oil is shimmering, add eggplant, cauliflower, and onion. Saute for about 10 minutes, or until veggies are softened and the onion is transluscent. Add the diced pepper, cumin, and turmeric. Saute for 5 more minutes. Add garlic and stir.
2. Add the tomatoes to the veggie mixture and bring to a simmer. Simmer for 10 minutes. Stir in half of the feta. Taste the sauce and season accordingly. Crack each egg into individual bowls. Use the back of a wooden spoon to make a slight indentation in the sauce for each of the eggs. Carefully slide each egg into place. Once all of the eggs are added, carefully place the skillet onto the middle rack of the oven. Bake the eggs for 8-12 minutes, or until the whites are set and the yolks are firm.
3. Remove the skillet from the oven and sprinkle the remaining feta on top. Garnish with parsley. Serve with warm pitas.
The sauteed eggplant and cauliflower spiced with cumin and turmeric provide the foundation for the spicy tomato sauce.
Breakfast for dinner will never be the same!