Let the record show: I hate breakfast.
There's something about waking up and immediately cooking that I just don't enjoy. Don't get me wrong, I obviously love to cook, but I'm decidedly not a morning person no matter how much sleep I get or coffee I consume. Furthermore, I very rarely wake up feeling hungry. Maybe it's morning breath. Maybe it's Maybelline.
That's why I love brunch.
Brunch is the lazy person's breakfast. Aside from it being a meal where it's socially acceptable to drink, it also gives me time to get my ish together and develop an appetite. Plus, you have options. If I'm in the mood for a sweet breakfast treat, I'll go for a massive cookie dough stuffed french toast. If I'm Leaning toward lunch, that chicken cutlet sandwich with tomato bacon jam will hit the spot. When I can't decide? Hello chicken and waffles!
Philly's brunch scene is competitive. Brunch is strictly a weekend affair in Philly, and there are tons of restaurants that always pack people in (or at least they used to before, well, you know...)
But I have one problem with brunch: it's always heavy. Aside from the fact that brunch portions tend to fall somewhere between "this is a little bigger than I expected" to "literally no one could eat that all in one sitting even if they're a competitive eater." brunch foods tend to be incredibly soporific if you don't plan on turning those carbs into energy. And there's nothing wrong with that; I'm certainly not one to carb shame. Hell, I've ordered mac and cheese for brunch more than once. But if I'm being honest, my brunch visits usually end in a nap, and I don't always have the opportunity to nap afterward.
Enter: shakshouka! The brunch that will actually keep you awake!
This classic Mediterranean dish has been around for centuries, and it's no wonder why people still love it. Tomatoes, onions, peppers, runny eggs... what's not to love? There are many different variations on this dish that harken to flavors of various countries. In Spain, their version titled huevos malagueñas, adds chorizo to the equation. which packs in more protein and extra spice.
My riff includes the chorizo and even more heat with the addition of a dried chili. Don't fret though -- some melty queso fresco overtop will combat the heat. If you're not looking for this much spice, omit the dried chili.
If you subscribe to the idea of carbs for brunch, don't worry. You need something to sop up all that yolky and tomatoey goodness. Toast up some crusty bread for a nice crunch.
As much as I love shakshouka for brunch, the truth is that you can eat shakshouka any time of the day and it would be socially acceptable (unlike, say, mac and cheese for brunch...) If there's one thing I love, it's a meal that doesn't judge.
With eggs and energy,
~c.j.
CHORIZO SHAKSHOUKA
PREP TIME: 5 mins
ACTIVE COOK TIME: 15-20 mins
INACTIVE COOK TIME: 10-12 mins
YIELD: 2-3 servings
INGREDIENTS
1 tbsp extra virgin olive oil
2 fully cooked chorizo links, chopped (about 1/3 lb)
1/2 tsp cumin seeds
2 cloves garlic, smashed
1/2 medium onion, diced
1/2 medium green bell pepper, diced
1 dried chili (optional)
kosher salt
cracked black pepper
1 28-oz can whole peeled San Marzano style tomatoes
6 large eggs
6 oz queso fresco (sub: low-moisture mozzarella)
chopped cilantro, for topping
toasted loaf bread (such as baguette or Italian loaf), for serving
DIRECTIONS
Preheat oven to 350°F.
In a large oven-safe skillet (such as cast iron), heat olive oil over medium heat. Add chorzio and allow to cook undisturbed about 2 minutes (this adds some caramelization to the sausage). After 2 minutes, stir and allow to cook again an additional 2 minutes.
Add the cumin seeds and garlic, and stir constantly to prevent burning, about 30 seconds. Add the onion, bell pepper, chili, and salt and pepper to taste. Cook stirring occasionally until softened, about 5-7 minutes. Add tomatoes and stir incorporate, smashing the tomatoes with a spoon so they break down. Bring to a simmer, then allow to simmer uncovered about 5-7 minutes until slightly thickened. Taste for seasoning and add more salt or pepper if needed.
Using a spoon, make a well in the sauce and crack an egg into the well. Repeat this process with the other eggs. Crumble queso fresco overtop. Immediately transfer to the oven on the center rack and bake until egg whites are set but yolks are still runny, about 10-12 minutes.
Remove from the oven, sprinkle with cilantro, and serve alongside crusty bread. Don't forget there's a chili in there -- if possible, remove it before serving.
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