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Browsing Tag: eggs
My mom is always telling me about “recipes” that she invented. Salad dressing, mixing dip mix in sour cream… sure, you made something, but that doesn’t quite qualify as a recipe. That’s kind of how I felt about this salad. It’s just a salad of BLT ingredients. Of course, it was really good, because I love a BLT, but I don’t think I’d search for the book on my shelf to make it again. That said, the dressing (which really was a recipe with some interesting ratios I’ve never seen before) was PHENOMENAL. The herbs gave it a rich and almost sharp flavor, and I found myself using the leftover dressing on everything from fish to crackers. That part I would definitely make again!
Category: Entree
Rating: 2 out of 10
Make Again? Just the dressing
I first made shashuka last year at New Year’s to provide a nice and cozy brunch for a cold and, well, let’s be honest, hungover day. I made it Italian-style, with a bunch of ads-ins, and it was delicious. The only caveat was that I realized, after adding some goat cheese, I forgot to mix in the spice! So the goat cheese got all mixed in too. Don’t get me wrong, it was delicious, but the food photography wasn’t blog-worthy.
Now I decided to try again, which a more standard take on the shashuka. As I was writing pita bread on the grocery list, I thought hey, why not make my own??
Whip up the aromatic and comforting shashuka with homemade pita for a delicious start to your weekend. Middle Eastern and North African flavors give it a warm quality, but it would be a good choice for any season!
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Step One.
Prep the pita bread. It will need to rise for an hour, so get it started first! Measure out your ingredients.
Step Two.
Heat the water to about 110F. It should be warm but not hot. Bloom the yeast for 5 minutes
Step Three.
Mix together the dry ingredients; pour in the yeast mixture and olive oil. Mix together with a fork until a dough forms.
Step Four.
Turn the dough out into a floured surface. Knead the dough until it is stringy- this means that the gluten bonds are forming! This process should take about six minutes. Flour the bowl and put the dough back in it. Let the dough rise in a warm place for the total of an hour. Set a timer for 40 minutes. This is when you will start the shashuka. Measure out and chop your ingredients, then go make yourself busy for a bit.
Step Five.
When your timer rings, set it for another 20 minutes for the dough. It’s time to start the shashuka! You need to make the shashuka in a skillet or other oven-safe pan. Add the olive oil to a skillet over medium heat. Cook the onion, garlic, olives, and pepper until the onions are translucent (about 5 minutes). Then, add the tomatoes. Cook until the mixture starts to simmer slightly. Mix in your spices and reduce the mixture for another 5 minutes. Preheat your broiler on high heat.
Step Six.
By now, your dough should be ready. Punch down the risen dough and divide it into six pieces. Roll each piece into a ball, and roll out the ball to 1/4 in thickness on a floured surface. Heat 1 teaspoon of oil over medium high heat.
Step Seven.
One at a time, cook the pitas. Cook the first side for 45 seconds, then flip and cook the other side for one minute. Flip one more time and cook an additional minute; store the finished pita in a basket with a towel so that they don’t cool before you’re ready to serve them! Repeat the process with the remaining dough, but you don’t need to add more oil in-between.
Step Eight.
Now it’s time to add the eggs. Crack five of the eggs into a star pattern near the rim of the pan. Crack the last egg into the middle. Continue to cook over medium heat for five minutes; next, broil the pan until the eggs are done but the yolks are still runny (about 3 minutes). Crumble feta and top with cilantro; serve with warm pita. Enjoy!
Ingredients
- PITA BREAD
- 1 cup water
- 1 package instant yeast
- 1 Tbsp olive oil
- 2 tsp sugar
- 2 tsp salt
- 3 cups all purpose flour
- 1 tsp olive oil, for cooking
- SHASHUKA
- 1/2 yellow onion, chopped
- 4 cloes garlic, minced
- 1 bell pepper (any color), chopped
- 1/2 cup green olives, chopped
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes
- 1/2 tsp chili powder
- 1/2 tsp chili flakes
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 6 eggs
- 1/4 cup torn cilantro
- 1/4 cup crumbled feta
Instructions
- Prep the pita bread. It will need to rise for an hour, so get it started first! Measure out your ingredients.
- Heat the water to about 110F. It should be warm but not hot. Bloom the yeast for 5 minutes
- Mix together the dry ingredients; pour in the yeast mixture and olive oil. Mix together with a fork until a dough forms.
- Turn the dough out into a floured surface. Knead the dough until it is stringy- this means that the gluten bonds are forming! This process should take about six minutes. Flour the bowl and put the dough back in it. Let the dough rise in a warm place for the total of an hour. Set a timer for 40 minutes. This is when you will start the shashuka. Measure out and chop your ingredients, then go make yourself busy for a bit.
- When your timer rings, set it for another 20 minutes for the dough. It’s time to start the shashuka! You need to make the shashuka in a skillet or other oven-safe pan. Add the olive oil to a skillet over medium heat. Cook the onion, garlic, olives, and pepper until the onions are translucent (about 5 minutes). Then, add the tomatoes. Cook until the mixture starts to simmer slightly. Mix in your spices and reduce the mixture for another 5 minutes. Preheat your broiler on high heat.
- By now, your dough should be ready. Punch down the risen dough and divide it into six pieces. Roll each piece into a ball, and roll out the ball to 1/4 in thickness on a floured surface. Heat 1 teaspoon of oil over medium high heat.
- One at a time, cook the pitas. Cook the first side for 45 seconds, then flip and cook the other side for one minute. Flip one more time and cook an additional minute; store the finished pita in a basket with a towel so that they don’t cool before you’re ready to serve them! Repeat the process with the remaining dough, but you don’t need to add more oil in-between.
- Now it’s time to add the eggs. Crack five of the eggs into a star pattern near the rim of the pan. Crack the last egg into the middle. Continue to cook over medium heat for five minutes; next, broil the pan until the eggs are done but the yolks are still runny (about 3 minutes). Crumble feta and top with cilantro; serve with warm pita. Enjoy!
I have always loved barbecue pulled pork. It’s sweet, it’s tangy, and it’s a perfect comfort food. So when I can have it for brunch, my favorite meal, I am a very happy camper.
This recipe is a good transition to fall. It incorporates sweet potatoes, but it’s in in-your-face PSL ridiculousness either. It’s a good recipe for when the days first start to get chilly!
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Step One.
You’re going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
Step Two.
Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
Step Three.
When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra – no worries! It will not get overdone since it is submerged in the sauce.
Step Four.
Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
Step Five.
Wake up the next morning, ready to have the best brunch of your life.
Step Six.
Bake the sweet potatoes (you can use canned if you’re impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min – 1 hour at 375 °F.
Step Seven.
While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
Step Eight.
Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn’t be hot, either. Measure out the other ingredients.
Step Nine.
Mix the dry ingredients together with a fork. Add the milk and melted butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
Step Ten.
While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
Step Eleven.
Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in! Make sure you plan enough time for a nap afterwards =]
This brunch recipe transitions from summer to fall. The pulled pork is sweet and tangy - a perfect addition to your next brunch!
Ingredients
- 2 cups apple juice (or cider)
- 1 cup ketchup
- 1 Tbsp dijon mustard
- 1 Tbsp crushed garlic
- 2 tsp molasses
- 2 tsp Worcestershire sauce
- Salt and Pepper
- 1.5 pounds pork roast
- 2 yellow onions
- 1 Tbsp olive oil
- 1 tsp cayenne pepper
- 1 tsp cumin
- 2 cups of the cooking sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1/2 tsp cumin
- 1 sweet potato
- 1 1/2 cup all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 1/2 cup almond milk (use regular milk if you want to)
- 1/4 cup melted butter
- 2 eggs
- 4 Tbsp butter
- 4 eggs
Instructions
- You're going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
- Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
- Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
- When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra - no worries! It will not get overdone since it is submerged in the sauce.
- Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
- The next morning, bake the sweet potatoes (you can use canned if you're impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min - 1 hour at 375 °F.
- While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
- Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
- Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn't be hot, either. Measure out the other ingredients.
- Mix the dry ingredients together with a fork. Add the milk and butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
- Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
- While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
- Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in!
