Shakshuka with Eggplant and Cauliflower

single skillet shakshuka

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 cauliflowerShakshuka 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
  • parsley
  • 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.

shakshuka with eggplant and cauliflower

The sauteed eggplant and cauliflower spiced with cumin and turmeric provide the foundation for the spicy tomato sauce.

shakshuka sauceThe hearty tomato sauce is ready for eggs.

shakshuka with eggplant and caulifower

Breakfast for dinner will never be the same!


Roasted Banana Biscotti

Hi Friends! It’s been awhile. I’d been feeling a little zapped creatively and I just didn’t have it in me to update this site anymore. I know. I’m a bad blogger. I was putting far too much energy into a dead end job and some freelancing projects that were a real time suck. I’ve decided to simplify my life a bit and focus on the things that are actually important. Like this site and all of my lovely readers. I made the decision to go in a new direction with this blog. It will still be very recipe heavy, but will also include makeup reviews, simple DIYs, renter-friendly decor tips, and maybe a little gardening. I realized there are so many other things I’m passionate about and I wanted to share those with you. But for now, I have a killer roasted banana biscotti recipe for you, just in time for your Sunday morning coffee.

Roasted Banana Biscotti

Roasted Banana Biscotti

roasted bananas

Perfectly Roasted Bananas

Biscotti Log After Baking

Biscotti Log after baking, ready to be sliced.

Sliced Biscotti

Sliced Biscotti eagerly awaiting a ganache jacuzzi.

Roasted Banana Biscotti

Adapted from Homemade Decadence by Joy Wilson

  • 1 medium banana
  • 2 cups all-purpose flour
  • 1 teaspoon plus 1/2 teaspoon ground cinnamon (divided)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 a stick) unsalted butter, at room temperature
  • 3/4 cup, plus 2 tablespoons sugar (divided)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon molasses

For the Chocolate Ganache

  • 1/2 cup dark chocolate
  • 2 tablespoons butter
  • 1 tablespoon heavy cream
  1. Preheat oven to 400 degrees. Place whole, unpeeled banana on a baking sheet lined with parchment. Roast the banana for 15-20 minutes, or until the peel turns completely black. Allow the banana to cool until it can be easily handled. Once the banana is cooled, cut the stem off and and then split it in half lengthwise. Scoop out the fruit and mash. Set aside.
  2. Lower the heat to 325 degrees. Line a baking sheet with parchment. Add flour, 1 teaspoon of cinnamon, baking powder, and salt to a medium. bowl. Whisk thoroughly.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 3/4 cup of the sugar until fluffy. Beat in the roasted banana and one of the eggs.  Beat in the vanilla and molasses. Add the dry ingredients to the butter mixture and beat on low, until a semi-stiff dough is formed.
  4. Shape the dough into a log that reaches the length of the pan and is about 2 inches wide. In a small bowl, beat the remaining egg with with 1 tablespoon of water. Mix the remaining 2 tablespoons of sugar and 1/2 teaspoon of cinnamon together. Brush the egg wash onto the biscotti log and dust with the cinnamon sugar.
  5. Bake in the middle rack for 25 minutes. Rotate the baking sheet and bake for an additional 25 minutes, or until the biscotti is golden brown and firm to the touch.
  6. Remove the pan from the oven, but keep it on if you prefer crisp biscotti. Allow the biscotti to cool until it can be handled easily. Using a serrated knife, cut the log into 1/2 inch wide slices. Optional, but totally worth it: Put the biscotti cut side down onto a cookie sheet and bake for 7 more minutes for a firmer bite.
  7. Bring a medium pot filled with 2 inches of water to a simmer. Put chocolate and butter into a heat proof bowl and place over the simmering water. Stir the chocolate as it melts. Once it is completely melted, whisk in heavy cream. Dip about half of the biscotti into the chocolate ganache.  Shake off excess chocolate and place onto a piece of parchment. Continue until all of the biscotti has been dipped. Allow the biscotti to cool completely at room temperature.
  8. Serve alongside a cup of coffee and good company. It will last for one week if stored in an airtight container in the refrigerator.

Roasted Banana Biscotti

The Ultimate Spicy Bloody Mary

I’m already thinking about your weekend, even though it’s only Thursday. I’m thinking about a boozy Sunday brunch with your girlfriends where you obsess over your latest Home Goods purchase (I’m not the only one who does this, right?!). You will serve these eggs with these pancakes. Your girlfriends will love them. I’m sorry for coming off a little bossy. It’s just that I live for boozy Sunday brunch and I want you to have the best Sunday Funday possible. My Spicy Bloody Mary recipe will do just that.

I’ve never been a sweet cocktail girl. Fruit juice of any kind makes my stomach very unhappy and grenadine makes me cringe. I tend to drink more refreshing and savory cocktails than anything. If anyone were to ask me what my absolute favorite cocktail on the planet is, I would tell them it’s the Spicy Bloody Mary from The Smokey Barque in Frankfort, Illinois. It’s perfection in a glass. I even order it when I go there for dinner, it’s that good. At The Smokey Barque they infuse their vodka in-house with jalapenos, lemons, and limes which makes for the most perfectly delightful spicy kick. In my version, I spice it up with the addition of horseradish and tabasco sauce. This way, you can control how spicy they are without skimping on liquor.

My tips for Boozy Perfection

As far as toppings go, I’m kind of obsessed with these Bloody Mary pickles from Archer Farms. I’m not a fan of super briny Bloody Marys and this eliminates that. I also think bacon is pretty essential but maybe that’s just me. But whatever you do, please don’t feel like you have to put a giant celery stalk in your drink. No one eats it and it will just get thrown out. There are 2 factors that contribute to the perfect Bloody Mary, and they are the quality of the vodka and the amount of ice. When you’re purchasing vodka to make in a specialty cocktail, go the extra mile and buy Grey Goose. It really is worth it. If you buy cheap liquor your cocktail will taste cheap. Another key factor is the amount of ice. Bloody Marys taste better with a lot of ice. They go down much smoother when they’re icy cold.



The Perfect Amount of Ice

ingredients 3

The Ultimate Spicy Bloody Mary

Yields 1 Serving


  • 1/2 of a lime cut into wedges
  • Lawrys seasoning salt, for rimming the glass
  • plenty of ice
  • 1 and 1/2 shots of Grey Goose
  • dash of celery salt
  • 2 shakes of Worcestershire sauce
  • 3 shakes of Tabasco sauce
  • cracked black pepper
  • 1/4 tsp of horseradish
  • 1 cup of V8 tomato juice
  • Bloody Mary pickles (for garnish)
  • bacon strips (for garnish)

1. Rub a lime wedge over the rim of a glass. Dip the rim into a plate sprinkled with Lawrys to line the glass. Very carefully fill the glass 3/4 of the way full with ice. Pour vodka, celery salt, Worcestershire, Tabasco, black pepper, horseradish, and the rest of lime, onto the ice. Then stir well. You want the ingredients to coat the ice.

2. Very carefully pour the tomato juice into the glass and stir some more. Garnish with your favorite toppings and enjoy your weekend!

rim 2


Grey Goose is even better if it’s a housewarming present from your friend Joe ❤

finished drink 2