Breakfast for Dinner

A mysterious package arrived in the mail a few weeks ago. Heavy, padded, square and solid. I open the package, and voila! A cookbook! Not just any cookbook, but one that arrives just in time to save me from the frenzied schedule that vaporized most of February and March, Breakfast for Dinner.

My friends, I am sorry that I have been absent. I promise you it was for good reason. A new job at a company that I've had my eye on since college and a couple of unfulfilled attempts to land our dream home with a dream kitchen have eaten up days, nights, and weekend after weekend. Not to mention our sanity. We're still at square one on the home front, but a nice step forward was made for my career. I am hoping that a fabulous recipe from this charming book will help make up for the abrupt silence on this blog.

About Breakfast for Dinner. The first thing that struck me when I held up this book was a warm and fuzzy picture of the cheerful young couple, Lindsay Landis and Taylor Hackbarth, whose labor of love concocted this book. I imagine ya'll would swoon wistfully too with a glance.

While the concept of breakfast for dinner isn't new, it was quite nice to page through a formal collection of some hearty and easy-to-whip recipes. Most of the recipes come to life with the magic of eggs and become more sensational with the playful drizzling of maple syrup and generous sprinkling of bacon. Maple-glazed pork meatballs, bacon jam and even a maple-bacon cupcake made my short list. 

The classic breakfast for dinner recipe that I think of is one that satisfies and warms the belly as much at night as it does in the morning. Needless to say this recipe doubles for both meals of the day. Shakshuka, which translates into "all mixed up" in Hebrew, is a richly spiced tomato sauce with egg gently coddled to a runny poach-like quality. Herbs and crumbled feta are sprinkled over the thick soup to finish. Delicious and a cinch to make. 

Shakshuka 

From Breakfast for Dinner

Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 medium onion
• 2 mild peppers (such as Anaheim), seeded and chopped
• 1 jalapenos, seeded and finely chopped
• 1 (28-ounce) can diced tomatoes, with their juices
• 1/2 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 to 8 medium or large eggs
• 2 Tablespoons chopped flat-leaf parsley
• 1/4 cup crumbled feta cheese
• warm pita or baguette, for serving

Method

1. In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapenos and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened.
2. Crack eggs on top of sauce; cover and cook for 6 to 8 minutes, or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle parsley and feta cheese over top and serve with warm bread. S

Serves 3-4.