Shakshuka

Merry Christmas everyone! We all have burgeoning refrigerators, freezers and pantries ready to deliver lots of holiday meals. Brunch is always a great thing to do on Christmas day and a great way to avoid having to do three meals. While everyone else is opening presents you do NOT belong in the kitchen getting brunch ready.

Shakshuka is a healthy and festive brunch addition. It is probably what Jesus’s people would be eating as this is very popular in Israel although it is believed to have originated in Tunisia. The sauce can easily be done the night before. Just warm it up and cook the eggs in it. Amazing!

Most of these recipes are do ahead or easy to throw together quickly.

Christmas Morning Mimosa: A perfectly festive and easy beginning to brunch.  So easy to put together. The sugared cranberries are optional and can be done the night before. Cheers!

Make-Ahead Pecan Rolls:  My favorite part of a cinnamon roll or pecan roll is the gooey middle and these have it! These are so easy to make and you can make them the night before and fill your oven with the cinnamon baking when you get up.

Christmas Morning Hug French Toast: All of Christmas on a plate! Eggnog robed French toast with orange butter and maple syrup. A little scoop of cranberry sauce pairs perfectly to add a little zing to the rich sweetness of the dish. Make the orange butter the night before and the rest goes together quickly.

Festive Breakfast Sausage Casserole: Of course, we had to include a make-ahead breakfast casserole!  We made this festive by adding sliced spinach and sun-dried tomatoes.

Enjoy!

 

Shakshuka
Author: 
 
This is a healthy and festive brunch addition. It is probably what Jesus’s people would be eating as this is very popular in Israel although it is believed to have originated in Tunisia. The sauce can easily be done the night before. Just warm it up and cook the eggs in it. Amazing!
Ingredients
  • 1 Tbsp. Olive Oil
  • ½ red onion, chopped
  • 1 jalapeno pepper, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. ground turmeric
  • 1 clove garlic, minced
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ cup canned chick peas, rinsed and drained
  • 1 (28oz) can crushed tomatoes
  • 1 Tbsp. tomato paste
  • 1 tsp. brown sugar
  • ½ tsp. rice wine vinegar
  • ½ cup crumbled feta cheese
  • 4 large eggs
  • 2 Tbsp. chopped cilantro or parsley
  • Toasted bread
Instructions
  1. Using a large wide skillet, heat oil over medium-high heat. Add bell pepper, jalapeno pepper, onions, paprika, cumin, turmeric, garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  2. Add crushed tomatoes, tomato paste, sugar, vinegar and chickpeas. Reduce heat to medium-low and simmer for 10 minutes. Turn off the heat and move skillet to another burner. Make 4 wells in the sauce and crack an egg into each indentation. Crumble feta over the top.
  3. Place skillet back on the hot burner and turn to medium-low or a gentle simmer. Cook for 5 minutes and top the pan with a lid. Cook for another 3-5 minutes or until the egg is cooked per your taste.
  4. Gently place a bed of sauce on each plate and top with an egg. Garnish with cilantro or parsley. Served with toasted bread.

 

Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

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