Tag Archives: Eggs

Weekend Brunch: Shakshuka

ShashushkaAs I have mentioned numerous times on this blog I love brunch/ breakfast foods I really really do. When I am home on the weekend it is one of my favorite things in the world to make a delicious breakfast and a full french press of coffee and catch up on some TV, Podcasts, etc. from the past week. It is a great way to get into the weekend mood and wind down from the work week.

This past weekend I went full force both days on, Saturday I made the Mushroom English Muffin that I posted last weekend and on Sunday, since I had some tomato ‘sauce’ left over and had just made harissa, I thought it would be great to make Shakshuka. I also had recently bought a mini cast iron pan for spice toasting etc. so that turned out to be the perfect vessel for this delicious breakfast.

If you are unfamiliar with Shakshuka it is a popular breakfast/ lunch food that originated in North Africa just as Harissa. If you want more information about Shakshuka and other variations you can check out this video from the NY Times, the recipes in both Plenty: Vibrant Recipes from London’s Ottolenghi and Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi amongst other places on the interwebs.

While I made this for one person this is a food that is easy to scale up for more people making it a great, easy, and impressive food to make for when you have friends over for brunch. Another thing that makes this dish amazing is that you can very it in so many ways, as long as you have some tomatoes around you can make all sorts of variations based on what you have on hand.

Shashushka

SHAKSHUKA

Serves 1

1 egg

1 shallot sliced

1 clove garlic minced

1/4 can of crushed tomatoes (I used San Marzano)

1 bay leaf

1tbsp harissa

1tbsp butter

Salt to taste

Pepper to Taste

4 leaves chiffonaded basil

1 toasted english muffin or any other bread or pita

Finishing salt if desired

Small sauce pan

Lid to fit pan

Shashushka
TO PREPARE

Heat up your small sauce pan and add the butter and garlic

Saute the garlic until light brown then add the crushed tomatoes

To the tomatoes add the bay leaf, some salt, and pepper

Let everything simmer together for about 5 minutes on low while stiring occasionally

Add in the Harissa and Shallot and simmer for another 5 minutes or so

Remove the bay leaf and add in the basil

Create a small indentation in the sauce and add the egg

Keeping the heat on low and cover with the lid

Let cook for about 10 – 12 minutes

Once the white is opaque your egg is basically done you can cook longer or shorter depending on how runny you want your yolk.

Sprinkle with salt to finish

Serve in the pan with your toasty bread on the side and enjoy!

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Ouefs en Cocotte (Eggs in Ramekins)

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I was inspired to make Ouefs en Cocotte ( Eggs in Ramekins) this weekend by the post on Sassy Early Grey’s blog. I absolutely love eggs for breakfast and usually make my some sort of fried egg sandwich on the weekends and mornings where I give myself more time to get ready for work. Since the eggs are cooked in a water bath it is hard to over cook them

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QUICK AND EASY OUEFS EN COCOTTE

Serves 1

2 Eggs

2-3 Tbsp Grated Cheese ( I used Monterey Jack)

1 Tsp Heavy Cream

Salt and Pepper to taste

Any other spices you want ( I used Sumac, read about it here, which I had not used until I bought it this weekend at whole foods. I had read about it so when I saw it at WF for a reasonable price I had to get it, it has a really nice taste that is not quite like any one more spice)

Toasted Bread, Bagel, or crackers

Ramekin

Cake pan (small if cooking just one larger if cooking multiple cups)

Enough hot/ boiling water to reach 3/4 inch up the side of the ramekin(s) (Place all Ramekins in pan before adding the water)

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TO ASSEMBLE

Preheat oven to 375F degrees

Place about 1 tbsp of the grated cheese into the bottom of the ramekin

Crack both eggs into the ramekin

Pour the cream in and then top with the rest of the grated cheese

Top with salt, pepper, and any other spices you wish

Place ramekin(s) in the cake pan and pour in hot water until it reaches 3/4″ up on the Ramekin(s)¬†and put the pan in the oven

Cook for 8-10 minutes until the egg white is set

Serve with toast and enjoy

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Weekend Brunch Recap: Spring has Sprung

Afterglow

Afterglow

Restaurant Name: Miller’s Tavern

Location: Williamsburg, Brooklyn, NY

Meal: Brunch

Ordered: Biscuits and Gravy w/ Scrambled Eggs

Sunday in the city

Afterglow

Restaurant Name: Cafe Mogador

Location: East Village, NYC, NY

Meal: Brunch

Ordered: Haloumi Eggs w/ Home Fries

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Gratuitous Food Photos: Brunch Edition Pt1

What is better than the weekend brunch? Not much if you ask me; weather at a restaurant or a home there is nothing better that having brunch with friends.

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Homemade Bloody Mary’s and Scones

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Esperanto, East Village, NYC

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Omelet and Croissants in Paris

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Chicken Biscuit, Grits, and Doughnut
Pies and Thighs, Williamsburg, Brooklyn

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Homemade Hurricane Sandy Eggs
(Toast, Brussel Sprout Saute, Marinated Tofu, Poached Egg, Valentina Hot Sauce)

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