Shakshuka, Potato Galette, & Seared Summer Vegetables
A savory and robust summer breakfast! The perfect dish to utilize all of your summer vegetables.
Equipment
- 1 10 Inch Skillet with lid
Ingredients
Shakshuka
- 3 Tbsp olive oil extra virgin
- 1 medium onion sliced thinly
- 1 each red bell pepper de-seeded and de-ribbed, sliced thinly
- 1 each hot chili of choice de-seeded and de-ribbed, chopped
- 2-3 cloves garlic sliced thinly
- 1.5 Tbsp paprika
- 2 tsp cumin
- 2.5 pounds peeled and hand crushed sauce tomatoes or 1 can (28 ounces) of whole peeled tomatoes, crushed
- tt kosher salt
- tt freshly cracked black pepper
- 5-6 each eggs large
Potato galette
- 6 each medium potatoes red or Yukon. about 2 pounds
- 3 Tbsp butter melted
- 2 Tbsp olive oil extra virgin
- tt kosher salt
- tt freshly cracked black pepper
Seared Vegetables
- 1-2 each summer squash split in half
- 8 each fairy tale eggplant
- 1-2 Tbsp vegetable oil
- tt kosher salt
- 1 handful cilantro, parsley, and garlic chives finely chopped for garnish
Instructions
For Shakshuka
- Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Without moving, cook until vegetables on the bottom are beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and slightly charred. Add garlic and cook while occasionally stirring, until softened and fragrant. Add paprika and cumin, stir until fragrant, about 30 seconds. Add tomatoes and stir to combine. Reduce heat to a slight simmer and simmer for 10 minutes, then season to taste with salt and pepper.
- With a spoon, create several wells, large enough to place eggs into. Crack the eggs into the wells and spoon a bit of the tomato sauce over the egg whites to help the cooking process and contain the whites. Reduce heat to lowest level and place the lid on the pan to steam the eggs. About 6 minutes to have a runny yolk.
For the galette
- Preheat oven to 400 degrees F. While the oven is preheating, combine the oil and melted butter. Set aside 1 Tbsp of the mixture.
- With a mandoline or sharp knife, slice the potatoes into thin disks and toss with oil and butter mixture.
- Use the remaining oil and butter mixture to grease the skillet, making sure the bottom and sides are well greased. Layer the potatoes into the skillet, having them overlap, creating a concentric circle. As you complete each layer, season with salt and pepper before starting the next layer. Continue this process until all potatoes are used.
- Bake in the oven for 60-80 minutes. Doneness should be determined by texture and color, golden brown on the outside and fluffy on the inside.
for the seared vegetables
- Place a skillet on medium-high heat. Add oil and heat until shimmering. In batches, add the summer squash and eggplant flesh side down.
- Cook until the flesh is deeply browned. About 5-7 minutes. Flip to quickly sear the skin side. While cooking on the skin side, season the flesh side with salt to taste. Cook on the skin side until slightly soft with a slight bite, about 2 minutes. Remove when finished.
- Garnish everything with the chopped herb mixture of cilantro, parsley, and garlic chives, as well as an extra drizzle of olive oil.