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.

Big Bacon Breakfast Cups ala ~DKBB~

This makes a perfect Sunday breakfast or brunch entree.

Big Bacon Breakfast Cups ala ~DKBB~

(original recipe by Karen Burkett in the April/May 2013
edition of Taste of Home magazine)

6 to 12 slices of thick-sliced pepper bacon, cut in half

1 ½ cups frozen shredded hash brown potatoes

3 eggs

3 tsp. milk

Dash salt and pepper

3 tsp. butter

Shredded pepper jack cheese

Chopped green onion and fresh parsley (optional)

• Preheat oven to 375° F.
• In large 6-cup muffin ban, line muffin cups with bacon pieces, criss-crossing them in each cup.
• Loosely crumble pieces of tin foil (4 inch strips) and place 1 each in bacon-filled cups to keep bacon from sliding.
• Bake 15 to 20 minutes (the longer you cook it, the crisper the bacon will be).
• While bacon is cooking, cook potatoes according to package directions.
• In a small bowl, whisk eggs, milk, salt, and pepper.
• In a small skillet, melt butter over medium heat and pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
• When the bacon cups are done, transfer* them to a backing sheet; remove foil from each cup.
• Spoon hash browns into each cup; spoon egg mixture on top of hash browns; sprinkle cheese on top of each cup.
• Broil the full cups for 3 to 5 minutes (until cheese is melted).
• Top each cup with chopped green onions and fresh parsley, if desired.

*You can leave the bacon cups in the muffin pan, fill them, and broil them, but the result will be a bit greasier than if you remove the bacon cups from the muffin pan and place them on a baking sheet to complete.