Tuesday, February 12, 2013


With a family of 5, including 3 kids each doing something different almost every night of the week, we often ate dinner late and it had to be on the table fast. Although we have several fast favorites, breakfast for dinner was something we were always up for. Now that it is just Mr. Mimi and me at home, breakfast for dinner is something we enjoy often when we just want a light no fuss meal. When I got the opportunity to review the new cookbook "Breakfast For Dinner" by Lindsay Landis and Taylor Hackbarth of Love & Olive Oil,  I jumped at the chance to get some fresh ideas for breakfast dinners.

The book is full of tempting recipes that go way beyond the standard pancakes or scramble. Bacon fried rice, chocolate brownie waffles, grapefruit herb soda, habanero-chedder bread pudding, and Earl Grey panna cotta were some of the things that caught my eye, but because we have plenty of fresh eggs from our girls, we settled on Shakshuka, which is simply eggs poached in a spicy tomato sauce.

This was a great quick, delicious dinner that we would gladly eat for breakfast as well. The sauce was flavorful and thick, and the extra was really good over some pasta.  

 Shakshuka- Eggs poached in tomato sauce
via Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth

2 Tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 mild peppers (such as Anaheim), seeded and chopped
1 Jalapeno, seeded and finely chopped
1 28 ounce can diced tomatoes with their juice
1/2 cup vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 to 8 medium or large eggs
2 tablespoons chopped flat leaf parsley
1/4 cup crumbled feta cheese
Warm pita bread or baguette for serving

1. In a large deep skillet, heat oil over medium-high heat. Add onions, peppers and jalapeno, and cook 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 20-22 minutes or until thickened. (I did use my immersion blender in the sauce to get the texture a little smoother, which is the way we prefer it)

2. Crack eggs on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook 1 to 2 minutes more). Sprinkle parsley and feta cheese over top and serve with warm bread. (I didn't have any feta on hand so I used Parmesan, which was delicious)

printable recipe

  I just might surprise the kids with Loco Moco for dinner when they are home for spring break.
 You can find this well written and beautifully photographed book at amazon.com