Overview
Elevating your morning routine with a Middle Eastern breakfast is a delightful way to start the day. This hearty breakfast spread often includes a variety of flavors, textures, and nutrients that cater to everyone, from health enthusiasts to those simply looking for a delicious meal. With dishes like shakshuka, labneh, and fresh pita bread, this breakfast is designed for those who want to indulge while also lifting their spirits. Estimated prep and cook time is about 30-40 minutes, and the difficulty level is moderate, making it an easy yet fulfilling activity for weekends or special occasions.
Ingredients
- 4 large eggs (or egg substitutes for vegans)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1 cup labneh (or yogurt)
- 4 pieces of pita bread (or gluten-free alternative)
Step-by-Step Instructions
- Sauté vegetables (10 minutes): In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 1/2 medium onion and cook until translucent, about 5 minutes. Then, add 1 bell pepper and 2 cloves of minced garlic, cooking for another 2-3 minutes until fragrant.
<li><strong>Add spices (2 minutes):</strong> Stir in 1 tsp of ground cumin, 1 tsp of paprika, and 1/2 tsp of chili powder if using. Allow the spices to toast for a minute to release their flavors.</li>
<li><strong>Incorporate tomatoes (5 minutes):</strong> Add 1 cup of diced tomatoes to the skillet. Season with salt and pepper to taste. Cook for about 5 minutes until the mixture thickens slightly.</li>
<li><strong>Poach eggs (5-7 minutes):</strong> Create small wells in the tomato mixture and crack 4 large eggs into each well. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks remain runny, approximately 5-7 minutes. If you prefer firmer yolks, extend cooking time by a couple of minutes.</li>
<li><strong>Serve (2 minutes):</strong> Sprinkle the dish with 1/4 cup of chopped fresh parsley. Serve with labneh and warm pita bread on the side.</li>Variations & Substitutions
For those with dietary restrictions or preferences, you can easily modify this Middle Eastern breakfast:
- Vegan Option: Substitute the eggs with tofu or chickpea flour scrambled with spices, and opt for vegan yogurt instead of labneh.
- Gluten-Free: Choose gluten-free pita bread or serve the shakshuka over roasted sweet potatoes for a hearty twist.
- Flavor Variations: Enhance the dish with feta cheese for a salty twist, or add vegetables like spinach, zucchini, or eggplant based on the season.
- Herb Variations: Instead of parsley, use fresh cilantro or mint for a different flavor profile and freshness.
Make Ahead, Storage & Reheating
This Middle Eastern breakfast can be a great meal prep option:
- Make Ahead: You can prepare the tomato and vegetable mixture ahead of time. Store it in an airtight container in the fridge for up to 2 days.
- Storage: Leftovers can be stored in the fridge in a sealed container for up to 3 days.
- Freezing: While the shakshuka can freeze well, it’s best to separate the eggs and sauce prior to freezing. The sauce can last in the freezer for up to 2 months.
- Reheating: To reheat, warm the tomato mixture in a skillet until bubbling, then add the eggs and cover to cook through. For frozen, allow the mixture to thaw overnight in the fridge.
Nutrition (Approx.)
The nutritional breakdown of this Middle Eastern breakfast is as follows (per serving, approximately):
– **Calories:** 350 kcal
– **Protein:** 15g
– **Fat:** 24g
– **Carbohydrates:** 28g
– **Fiber:** 4g
Please note that these values are estimates and can vary based on specific ingredients and portion sizes.
Serving Suggestions
Pair your Middle Eastern breakfast with some delightful accompaniments to enhance the experience:
- Sides: Serve with sliced cucumbers, radishes, or olives for a refreshing crunch.
- Fruits: Fresh fruits like figs or pomegranate seeds add a sweet contrast.
- Beverages: Enjoy with strong coffee or traditional mint tea for an authentic touch.
- Kids & On-the-Go: Consider making breakfast wraps using pita bread with labneh and chopped veggies for a quick meal alternative for kids or busy mornings.
FAQs
Can I make shakshuka without eggs?
Yes! You can substitute eggs with tofu or chickpea scramble for a vegan option.
What is labneh, and can I use something else?
Labneh is a strained yogurt, but you can substitute it with Greek yogurt or any dairy-free yogurt if needed.
How do I prevent the eggs from overcooking?
Covering the skillet helps cook the eggs evenly; check for doneness frequently to avoid overcooking.
What can I serve if I don’t like spice?
Feel free to omit chili powder and simply use cumin and paprika for a milder flavor profile.
Can I add more vegetables to the recipe?
Absolutely! You can incorporate any seasonal vegetables like zucchini, spinach, or even mushrooms to enhance the dish.
Is this dish suitable for meal prep?
Yes, you can prepare the sauce in advance and just add eggs when you’re ready to serve.
Conclusion
Incorporating a Middle Eastern breakfast into your morning routine not only enhances your palate but also sets a positive tone for the day. With its vibrant flavors and nutritional benefits, it’s an easy meal you can customize based on your dietary preferences. Remember to explore variations, and don’t hesitate to experiment with tweaking the recipe to your liking. So gather your ingredients, fire up the stove, and elevate your mornings with this satisfying and delicious breakfast!
