Shakshuka with Feta ala ~DKBB~

Shakshuka with Feta ala ~DKBB~

(original recipe by Melissa Clark)

2 Tbsp. extra-virgin olive oil
1 small onion, diced
1 small bell pepper (red, yellow, or orange), seeded and diced
1 large clove garlic, thinly sliced or minced (preferred)
¼ tsp. ground cumin
¼ tsp. spicy/smoked paprika
A pinch cayenne
1 c. roasted Roma tomatoes*
Salt (as needed
Pepper (as needed)
¼ cup feta cheese, crumbled
2 large eggs
Chopped cilantro and hot sauce, for serving (optional)
Tortillas, for serving (optional)
 
*Roasted tomatoes:

• Cut 8 to 10 tomatoes lengthwise and lay out on parchment-lined baking sheet
• Drizzle olive oil over the tomatoes, then sprinkle with Kosher salt and cracked pepper
• Bake at 275° F for 4 (or more) hours.

Roast the tomatoes the day before, and you can leave them in the oven when they are done and cut them up the next morning.

• Preheat oven to 375° F.
• Heat oil in cast iron skillet over medium-low heat; add onion and pepper; cook until tender; add garlic and cook additional 2 minutes.
• Stir in cumin, paprika, and cayenne and cook for 1 minute.
• Pour in tomatoes and season with salt and pepper; then stir in crumbled feta.
• Make divots for eggs and gently crack eggs into them; season with salt and pepper.
• Transfer skillet to oven and bake until eggs are just set, approximately 10 minutes.

If desired, sprinkle with cilantro and serve with hot sauce and warm corn tortillas.

Egg Baskets Benedict

Egg Basket Benedicts ala ~DKBB~

(original recipe by Sally Jackson in Apr/May 2015 Simple and Delicious)

 

1 sheet frozen puff pastry, thawed

6 eggs

3 to 4 sliced Canadian bacon, chopped

1 envelope hollandaise sauce mix

 Preheat oven to 400° F.

• On a lightly floured surface, unfold puff pastry; roll into rectangle; cut into 6 equal squares.
• Place cut squares in greased large 6-cup muffin tin, pressing gently onto bottoms and up sides, allowing corners to point up.
• Break and slip an egg into each pastry cup; sprinkle with Canadian bacon.
• Bake 10-12 minutes, or until pasty is golden brown and egg whites are set (turn off oven after allotted backing time, but leave egg baskets in turned-off oven for another 2 to 3 minutes).
• While egg baskets are baking, prepare the hollandaise sauce per directions on package.
• Remove egg baskets to plates, covering each with warm hollandaise sauce, and top with fresh cracked pepper and Himalayan salt.

Quinoa Breakfast Hash Browns ala ~DKBB~

Quinoa Breakfast Hash Browns ala ~DKBB~

(adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming)

1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any kind will work)
2/3 cup water

(or you can use leftover cooked quinoa)
3 cups peeled and grated raw potato (or 3 cups thawed shredded hashbrowns)
2 large eggs

¼ cup onion, minced -and/or-

¼ cup green pepper, minced -and/or-

1 small can green chilies* (well drained­) -and/or-
2 to 4 Tbsp. crumbled cooked bacon -and/or-

2 to 4 Tbsp. crumbled cooked chorizo or sausage

1 teaspoon fine grain sea salt
½ teaspoon pepper
2 Tbsp. butter (or you can use bacon grease)
2 green chopped onions (for garnish)

• Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes.  After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes.  Gently fluff the quinoa with a fork and allow the quinoa to cool. (Or, skip all this if you are using leftover quinoa.)
•  In a large bowl, mix the cooked quinoa with the eggs, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt butter (or bacon grease) in the pan. Scoop ⅓ -½ cup of the mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture. 

* If you choose to use green chilies and/or chorizo, you might want to use Southwestern Style Egg Beaters (instead of 2 eggs).

Spinach-Mushroom Scrambled Eggs ala ~DKBB~

Spinach-Mushroom Scrambled Eggs ala ~DKBB~

(original recipe by Rachelle McCalla in December 2014 Taste of Home)

4 eggs

4 egg whites

¼ cup half & half (or cream)

¼ tsp. salt

¼ tsp. pepper

1 cup thinly sliced fresh mushrooms

1 cup fresh baby spinach, chopped

2 to 4 Tbsp. shredded cheese (your choice…I used Italian blend)

• In a bowl, whisk eggs, egg whites, half & half (or cream), salt, and pepper until well blended.
• In a nonstick skillet, melt butter over medium-high heat; add mushrooms; cook and stir 3 to 4 minutes until tender; add spinach; cook and stir until spinach is wilted; reduce heat to medium.
• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains.
• Sprinkle cheese over eggs, cover for 1 minute to melt.

Serves 4.