Tag: brunch

Roasted Eggplant Shakshuka

If you’ve been following me for a while, you know I’ve got a thing for stuffing roasted eggplant halves. I’ve made it a bunch of different ways – in fact – I had so many variations that I wanted to put into my cookbook, Millennial Kosher, that I almost wanted to do a stuffed eggplant chapter! Alas, we had to nix this shakshuka recipe because I already had 2 other stuffed recipes in the book (fully loaded stuffed eggplants and lamb moussaka eggplant boats).

It was a hard decision because this recipe is just THAT good. But the great part about being a food blogger is that I knew I could eventually just post it on the blog, and this seems like the perfect week! With the Nine Days upon us (a period of mourning in which observant Jews abstain from eating meat), we’re all looking for light and healthy vegetarian fare, and this fits the bill.

If you’re a fan of shakshuka, I’ve got lots of other variations available on the blog too, like this Mexican Quinoa Shakshuka, the beet, kale and goat cheese version that WhatJewWannaEat guest posted for me when I was on maternity leave,  this fun zoodle version, one with garbanzo beans and labneh, another one with spaghetti squash and spinach, and even a stuffed portobello one. Can you tell I have a thing for runny eggs in spicy tomato sauce??

All the above versions are kinda great – but I’m partial to the ramen shakshuka in my cookbook, and this incredible variation. The silky fire roasted eggplant with the runny egg and the spicy tomato sauce marry so well together, it’s a wonder no one came up with this before!

If you’re a fan of stuffed roasted eggplants, you can also try these other ideas: roasted eggplant parmesan, roasted eggplant parmesan with fetastuffed roasted eggplant, and sous vide stuffed eggplant with dukkah and pomegranate.  I wasn’t kidding. I heart stuffed eggplant. Almost as much as shakshuka. Ok as much as shakshuka.

Related Recipes:

Mexican quinoa shakshuka,
beet, kale and goat cheese shakshuka
zoodle shakshuka,
garbanzo bean shakshuka with labneh
spaghetti squash shakshuka
stuffed portobello shakshuka

Post a Comment

Avocado Toast with Cheesy Scrambled Eggs

I used to hate scrambled eggs. And I mean hate. When my husband would cook them in the morning, I literally had to leave the house because the smell was too much for me. Runny eggs were my thing, especially in shakshuka, or sunny-side-up with a side of hash browns. Until, that is,  I learned to cook them.

Rubbery scrambled eggs are enough to turn you off for a very long time. But when you learn to keep those curds moist and creamy – not only will you want to eat them – you’ll also find that they don’t actually smell. Smelly eggs are a byproduct of eggs that are overdone. I learned that when I took over the egg cookery (and am reminded of it whenever I sleep in and my husband takes over!)

There’s something else that got me onto scrambled eggs, and that’s cheese! A small handful of mozzarella keeps the eggs super moist and adds a delicious gooey cheesiness that is pure breakfast glory. This has truly become my favorite breakfast.

My husband and I are also converted sourdough snobs, so spreading those creamy curds over some hearty toast with a dose of buttery avocado just can’t get any better. Of course I don’t eat these every day, because lets face it, I don’t eat breakfast every day. But I’d eat this if I did! I know this breakfast looks kinda fancy and intimidating here, but that’s just thanks to my good styling ;) , these toasts only take a couple of minutes to put together.

If you’re feeling up to taking your egg game to the next level, here’s the best advice I can give you: make you sure you use a nonstick skillet and a silicone spatula. If you want to get those deliciously moist and creamy curds, you’ve got to be able to sweep the eggs across the pan, and for that, you need the slippery nonstick surface.

I hope you give these a try! Let me know how it goes!

Related Recipes:

scrambled hard boiled eggs
Purim deviled eggs
poached egg and avocado toast

Post a Comment

Beet, Kale & Goat Cheese Shakshuka

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

Related Recipes:

zoodle shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka
portobello shakshuka
quick and easy shakshuka

Post a Comment

Banana Nut Greek Yogurt Bowl

Bowls are all the rage right now, at least that’s what everyone’s calling them! They’ve got grain bowls, smoothie bowls, salad bowls and soup bowls. Of course these are foods that have gone into bowls before, but now instead of mixing stuff together, the food is neatly organized on a base of smoothie batter, grains, greens or broth. It’s prettier and we all love seeing so many different options on our plates, right?

I’m not a big fan of smoothies, and the idea of topping off a fruit soup with more fruit just doesn’t do it for me, but yogurt I can take. I love to start with a base of plain tangy Greek yogurt. I almost feel like I’m indulging in soft serve (if I dream a little, ok?) and topping it off with some of my favorite toppings makes it feel like a treat. And since muffins or pancakes or scones are not happening around here, I’ll take it!

OK I may have just said that I don’t like smoothies, but the truth is, there is one smoothie that I love and that’s what inspired this yogurt bowl. So if you are into smoothies, give it a try too!

Related Recipes:

banana, date, almond milk & honey smoothie
blueberry sweet potato granola salad with strawberry yogurt dressing
banana oat pancakes
strawberry banana yogurt parfait with homemade granola

Post a Comment

Zoodle Shakshuka

If a food could be my bestie, it would be shakshuka. I can’t get enough of the stuff. Why do I love it so much? Lets count the ways…

    1. it’s sweet.
    2. it’s spicy.
    3. it’s saucy.
    4. it’s got runny eggs.
    5. it’s got runny eggs. (I love runny eggs OKKKK?)
    6. it’s easy to make.
    7. you can dip fresh pita in it.
    8. you can make so many varieties.
    9. you can eat it for breakfast, brunch (my favorite), lunch or dinner.
    10. it’s Israeli and Israel is my <3

Speaking of #10, I’m sharing this recipe with you all in honor of the #LOVEISRAELFOOD which is the brainchild of my fellow Brooklyn foodie and Instagrammer Aliza Salem (follower her @theghettogourmet!). Aliza put together a fun foodie campaign in support of Israel, where we all share our favorite Israeli dishes on Instagram! Go out and buy some Israeli products and post a photo of your dish with some of these hashtags:
#buyisraelicookisraelibakeisraeli, #loveisraelfood, #changeforisrael and #onenationoneheart! I can’t wait to break the internet with all our droolworthy dishes!

I’m getting in the spirit of things with this zoodle shakshuka, because I had to bring together two of my favorite things: zoodles and shakshuka! I spiralized both zucchini and yellow squash, to give this a 2-tone effect, and it came together in no time. Who doesn’t love that!

Zoodles are all the rage these days, so if you haven’t hopped on the zucchini noodle train, it’s time. I wrote all about the different tools that you can use to prepare zoodles a little while ago, so give it a read!

If you’re not much of a reader, I’ll sum it up for you in one sentence. For quick and easy zoodles, use this and for a fun tool that you can use with lots of different produce, use this. It’s that easy my zoodle novice friends.

And if you’re looking for some inspiration for the #loveisraelfood campaign, you know you’ve come to the right place. You can try stuffing some roasted eggplant like this, or grilling up some halloumi like this. You can go a little crazy with halva flavors like this and this or work in some za’atar like this and this. Of course you can go more classic like falafel and shawarma or go a little crazy with rosewater or harissa. Whatever you do, it’s sure to be delicious. B’taavon!

For the zoodle shakshuka recipe, head on over to the Arutz Sheva blog!

Other Shakshuka Recipes:

baked portobello shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka 

Post a Comment