Tag Archives: breakfast for dinner

Shakshuka

Happy Hump Day! Wednesday at our house is breakfast for dinner night. I love this tradition for several reasons. First, I don’t have to think about it too much when I’m meal planning. It’s set. Second, most of the time we use staples I already buy or leftovers to supplement our meal here, so I don’t have to allot grocery budget for it. Third, breakfast is fast to cook and quick to clean up. What’s not to love?

Setting aside nights as a specific meal or type of cuisine is a great idea for meal planning. Some people go further than I do, with each night of the week assigned. I’ve even recently seen someone who has the same seven meals every week. That isn’t my cup of tea, but I understand the appeal of routine and simplicity at dinnertime.

To continue our African Heritage Week and Black History Month theme from yesterday, I’m reposting an older recipe today – Shakshuka. It fits with breakfast for dinner at my house. It’s a surprisingly easy dish that is different enough to make breakfast for dinner night feel special. The dish is of North African or Middle Eastern origin.

Shakshuka (Serves 3-4)

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1 tablespoon olive oil
½ medium yellow onion, chopped
2 cloves garlic, minced
2 bell peppers, thinly sliced (preferably 2 different colors)
1 jalapeño chile, sliced into thin strips
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried marjoram
1 teaspoon paprika
1 (14-ounce) can no salt added diced tomatoes, crushed through your fingers a bit
6-8 eggs (depending on how many eggs each person wants)
½ cup feta cheese, crumbled
6 small or 4 large whole-wheat pitas or flatbreads (optional)

1. Heat oil in large skillet over medium-high heat. Add onion, and cook until beginning to soften, about 4-5 minutes. Add garlic; cook one minute more. Add all the peppers; sauté until they soften, about 5 minutes more. Add cumin, oregano, marjoram, and paprika. Cook one minute more.

2. Pour in the tomatoes plus half a can of water. Bring to a simmer. Reduce heat to medium-low, and simmer for about 15 minutes, stirring occasionaly.

3. Warm pitas or flatbreads, if using.

4. Make indentations in the sauce for each egg. Crack an egg into each indentation. Put lid on the pot. Cook the eggs to your desired level of firmness, keeping sauce at a simmer. Scoop eggs and sauce into pitas or onto flatbreads, if using, or just onto a plate. Garnish with feta. Eat immediately.

Nutritional Information (Amount per Serving):

Calories: 443
Protein: 23 g
Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 389 mg
Carbohydrates: 44 g
Fiber: 7 g
Sodium: 606 mg

Source: adapted very slightly from Smitten Kitchen

Low iodine adjustment: Skip the feta and pita.

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BELT Sandwich

I like Wednesdays almost as much as the camel in the Geico commercials. The feeling of the week being half over makes me feel like I just might make it. My daughter loves going to the story time at our local library, which she talks about nonstop for the rest of the week. I grocery shop, which I honestly don’t love, but I get fresh produce which always makes me feel more alive. AND… we eat breakfast for dinner. I could honestly eat breakfast food just about every meal of the day and not be sad.

I recently fell in love with these sandwiches. So in love, we ate them three weeks in a row for breakfast for dinner. I can’t think of much not to love. They were fast, required only one pan, filled me up, included vegetables (which can be a trick at breakfast), were delicious, and my daughter ate it. Granted, on that last point, hers was deconstructed and sans vegetables. But we were all happy.

Enjoy!

BELT Sandwich (Serves 1)

BELT sandwich

2 slices whole wheat bread
½ tablespoon Dijon or horseradish mustard
1 ½ slice bacon
2 eggs
2-4 tablespoons milk
black pepper, to taste
1 ounce slice of colby or cheddar cheese
1 roma tomato, sliced
1 cup mixed greens
2 tablespoons cilantro leaves

1. Toast bread. Spread mustard evenly on each piece. Set aside.

2. In a small skillet or pan, cook bacon until crisp. Let drain on paper towels.

3. Wipe out most of grease from skillet. Whisk together eggs, milk, and pepper. Pour into skillet and cook, keeping the eggs formed to about the shape of your bread. When eggs are almost set, place cheese on top of eggs until it begins to melt. Remove from pan.

4. Build sandwich with bacon, tomatoes, greens and cilantro, eggs with cheese, and top slice of bread. Serve immediately.

Nutritional Information:

Calories: 532
Protein: 36 g
Fat: 28 g
Saturated Fat: 11 g
Cholesterol: 419 mg
Carbohydrates: 34 g
Fiber: 6 g
Sodium: 839 mg

Recipe Notes: You could use three egg whites or 1 whole egg and 1-2 egg whites. I prefer whole eggs, and an egg or two a couple times a week isn’t going to kill me. Add as much milk as you like to your eggs. This is like scrambled eggs, where you really wouldn’t have to add milk. I just always do. You can really use whatever cheese you have on hand, but I prefer a yellow cheese with eggs. Don’t skip on the cilantro. It is what takes this sandwich from good to great. Promise.

Source: original recipe

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