Globally inspired dishes broaden breakfast menus

The Whole Dish podcast: Eggy, peppery, tomatoey tart another global-fusion breakfast dish

Globally inspired breakfast dishes, taste-makers agree, top the list of this year’s food trends.

That’s according to the National Restaurant Association’s annual “What’s Hot” survey, as reported by Tribune News Service. Although 69 percent of the survey’s respondents cited globally inspired breakfast, the trend is hardly earth-shattering, acknowledges the story reprinted in this week’s food section (see the e-edition).

One of the morning dishes mentioned, shakshuka has been popular for several years. The Middle Eastern specialty has made the rounds of restaurant menus, as well as recipes in magazines, newspaper food sections and food blogs. It’s been almost five years since the Mail Tribune published a recipe for the tomatoey, peppery stew that conveys poached eggs, long before the dish met yet another trend: sheet-pan suppers.

Roasting all the shakshuka ingredients together on a sheet pan makes this meal even more hands-off, in the vein of make-ahead meals. Below is Tribune News Service’s version from January last year.

The vibrant, spicy vegetable mélange puts me in mind of Mexican Tomato Tart, posted in 2017. More involved than shakshuka, this recipe would wow even the most sophisticated brunch palates.

If these have whet your appetite for ethnic flavors to start the day, or that even that decades-old trend of breakfast for dinner, try the 2015 recipe for eggs baked in yogurt and dusted in the Middle Eastern spice, sumac. Or the Vietnamese-inspired breakfast banh mi from 2016.

Tribune News Service photo

Vegetable Shakshuka

2 cups chopped zucchini, from 2 medium zucchini

1 cup chopped yellow onion

1 red bell pepper, chopped

1 tablespoon minced garlic (from about 3 large garlic cloves)

3 tablespoons olive oil

1 (28-ounce) can or 2 (14.5-ounce) cans diced, fire-roasted tomatoes

1 tablespoon tomato paste

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon crushed red-pepper flakes

3/4 teaspoon table salt, divided

1/2 teaspoon black pepper, divided

6 large eggs

1/4 cup chopped fresh parsley

Preheat oven to 375 F.

Combine the zucchini, onion, bell pepper and garlic on a rimmed baking sheet. Drizzle with the oil, and toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, for 20 to 25 minutes, stirring after 15 minutes.

Combine the tomatoes, tomato paste, paprika, cumin, pepper flakes, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a large microwave-safe bowl; stir to combine. Microwave at high heat until hot, for 2 to 3 minutes. Pour tomato mixture over roasted vegetables; stir to combine. Return to oven and roast until mixture thickens and tomato liquid is somewhat evaporated, for 15 to 20 minutes.

Use the back of a spoon to make 6 evenly spaced wells in vegetable mixture. Break 1 egg into each well; sprinkle eggs with remaining 1/4 teaspoon each of salt and black pepper. Return to oven and bake until eggs reach desired degree of doneness, for 8 to 10 minutes. Sprinkle with the parsley.

Makes 6 servings.

Recipe from “One Sheet Eats” by Oxmoor House.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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