When we were in college my husband and I used to host an occasional brunch on Saturdays for a number of our friends. Those were really magical times. There was something about just starting out on our own, nothing to do and nowhere to go, cooking in our own kitchen, no (real) adults to tell us what to eat or how to eat it. Years later I began making brunch just for our small family, cooking pancakes and eggs on a lazy Saturday morning. While that tradition has somewhat fallen away for us in this season of our lives, it is something I long for again. There’s just something about brunch foods, intended for the morning but served later in the day, that are comforting and community driven. Everyone can bring something and as long as it is “breakfast,” it will fit perfectly.
With all of my fond brunch memories I was really excited when I found out Lindsay Landis and Taylor Hackbarth of the blog Love & Olive Oil were writing a cookbook called Breakfast for Dinner. It is filled with recipes that bring breakfast flavors to the dinner table. These are hearty dishes made out of traditional breakfast flavors. There’s even a dessert chapter (which, let’s face it, most of the time breakfast IS dessert. What exactly is the difference between a muffin and a cupcake??). Any of these recipes would fit in perfectly at a brunch gathering.
Even if you aren’t a cookbook junkie like me this is a must have for your home. Its full of great dinner ideas, some of which could even make a delicious breakfast. I’m also a sucker for a beautiful book design and this one has marvelous photographs and color schemes.
While it was difficult to pick which recipe to try first, I decided to try the Shakshuka, or eggs poached in tomato sauce.This dish was a real hit with my family. My kids love “egg jabbers,” which is technically a sunny side up egg with toast to “jab” the yolk. This made for a fancier version that they couldn’t get enough of. I mean that literally, if you have a large family you might want to get two skillets going and double this up.
I’m sure I’ll make many things out of this beautiful book. I’ve already tried the Frittata Florentine with great success and I can’t wait to try the Granola Cookies and Banana Bread Bundt Cake. The book comes out Tuesday February 12th, which gives you plenty of time to figure out what you’re going to make for Saturday brunch.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, , chopped
- 2 Anaheim peppers, , seeded and chopped
- 1 jalapeno pepper, , seeded and finely chopped
- 1 28 ounce can diced tomatoes, , with their juice
- ½ cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6-8 eggs
- 2 tablespoons chopped flat-leaf parsley
- ¼ cup crumbled feta cheese
- Warm pita bread or baguette, , for serving
- Heat olive oil in a large, deep skillet over medium-high heat. Add onions, peppers, and jalapenos and cook, stirring occasionally, 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, until thickened.
- Crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks. Sprinkle parsley and feta cheese over top and serve with warm bread.