My favorite breakfast will almost always includes eggs, cooked in one way or the other.

There are two variations I like to make for this invention. The first is burrito type. The other is quesadilla type.

I love it so much I started buying tortillas from Costco and I even manage to finish the pack before it goes bad.

What I like best about it, is that each type can have endless possibilities. So here are some suggestions.

Breakfast Burrito Omelet with Avocado, Tomatoes and Spinach

This is a very easy recipe but I will go over it step by step.

Step 1 – Make an omelet

It doesn’t get any easier than that. Just start with a regular omelet. Scramble the eggs in a bowl and add what you usually add, salt, pepper, etc.

Pour into a pan the size of a tortilla.

Step 2 – Cover with tortilla

Before the omelet is fully cooked, cover it with tortilla.

Doing that will allow the omelet to “stick” to the tortilla and become one with it.

You can cover the pan or not. Up to you.

Step 3 – Flip it over

This step can be optional. I like to heat up my tortilla so I flip it over.

I also flip it over when I add cheese and I want it to melt.

Step 4 – Add whatever you want

This is the fun part. You take the hot tortilla to a plate and start adding what you like.

This time I added avocado, spinach and cherry tomatoes cut in half.

You can add cold cuts, other vegetables or whatever looks right at the moment.

Step 5 – Enjoy

Roll your tortilla and enjoy.

Most cases I put too much stuff in it so it is hard to roll so make sure you don’t do that.

Breakfast Quesadilla With Two Eggs, Feta Cheese and Za’atar

This is very similar to the previous recipe but there are couple of things you must pay attention to.

1. You start with the tortilla so make sure the pan is on a low heat. Otherwise, it will just burn the tortilla.
2. You have to cover. Because there is a tortilla on the top and the bottom, there is not enough heat to cook the eggs if you don’t cover. And you can’t really flip it over until it is cooked.

Other steps are mostly the same. Remember you can have your own variation.

Step 1 – tortilla

Start by placing tortilla on a warm (not hot) plate.

Step 2 – filling

Start putting inside the pan whatever you want to be in your quesadilla. I added feta cheese, two whole egg and some Za’atar.

Step 3 – tortilla cover

Cover with the second tortilla.

Step 4 – cook

Cover the pan and let it cook slowly. It will take a few minutes because of the indirect heat and the low temperature. But don’t rush it and don’t try to flip it unless it is close to being done.

Step 5 – eat

Before you eat, let it cool off. It will be very hot.

That’s it. Obviously, as I said, there are endless possibilities.

Another favorite of mine is the shakshuka version.

Which one do you like to make? Share in the comments below!

<p>The post Reinvented Breakfast Burrito Recipe first appeared on The Balanced Kitchen.</p>

Making Shakshuka is a comforting process, almost as much as it is to eat. It starts by sautéing onions, peppers, and spices until they meld into an aromatic base. Then tomatoes are added, creating a bubbling red sauce, perfect for cradling the eggs. It’s a recipe that’s open to interpretation, too; some like to add a kick of chili, while others prefer a milder heat, aiming to please a variety of palates.

The name ‘Shakshuka’ itself means ‘mixture’, and that’s exactly what this dish is—a delicious amalgamation of flavors and textures. It’s traditionally served right out of the skillet, and I love to pair it with crusty sourdough bread, perfect for dipping into that spicy sauce and egg yolk. Whether shared with friends or enjoyed in a quiet moment alone, Shakshuka is my go-to comfort food that never fails to satisfy.

What is Shakshuka?

Originating in the Middle East and North Africa, it’s a dish that tells a story of migration, trade, and culinary fusion. It is widely believed that the dish emerged in North Africa, particularly in countries like Tunisia, where the amalgamation of cultures influenced local cuisines. The basic elements of the dish – tomatoes, onions, peppers, and eggs – were brought together in a way that resonated deeply with the Maghrebi food tradition.

Fast forward to today, it’s a global phenomenon, particularly in Israel, where it has been heartily adopted and adapted into the fabric of Israeli cuisine. Its popularity soared as Jewish immigrants from North Africa introduced the dish, making it a staple not just in homes but also in eateries across the country. The joy of dipping bread into its hearty, spiced sauce has captured the hearts of many around the world, turning this once regional delight into a beloved international dish.

Ingredients

When cooking up a vibrant Shakshuka, the perfect blend of spices and fresh ingredients can elevate this dish from good to truly memorable. Here’s what I use to create the magic in my kitchen.

Essential Ingredients for Shakshuka

• Eggs: The star of the show, typically 2 per person.
• Tomatoes: I prefer fresh, extra ripe tomatoes but a can of whole peeled tomatoes also works well. 2-3 tomatoes per person depends on the size of the tomatoes.
• Onion & Garlic: For that essential aromatic foundation, I use 1 large onion and 3 cloves of garlic.
• Pepper: I love adding 1 large bell pepper for a sweet crunch or Jalapenos for some heat.
• Spices: A teaspoon of cumin and paprika each add depth and warmth to the dish.
• Olive Oil: I start with a generous swirl, about 3 tablespoons, to cook the vegetables.
• Salt & Pepper: Essential for seasoning. I never forget a pinch of each.

Optional Add-ins and Variations

• Cheese: A sprinkle of crumbled feta cheese adds a creamy tang.
• Greens: A handful of chopped parsley can bring freshness to the dish.
• Heat: For those who like it spicy, a pinch of cayenne or chopped up chilies can pack a punch.
• Sweetness: Just a pinch of sugar can balance the acidity of the tomatoes if needed.
• Protein: Sometimes I throw in some chorizo or tofu for an extra protein boost.

Step-by-Step Cooking Instructions

I’ve laid out an easy process to help you create your own delicious Spicy Shakshuka. Follow these steps, and you’ll end up with a meal packed with flavor that’s just perfect for any time of the day.

Preparing the Vegetables

To start, I finely chop onions, peppers, and garlic. This trio is foundational for building the taste. In a large skillet, I heat some olive oil and sauté these vegetables, stirring occasionally until they’ve softened. It’s a crucial step to infuse the oil with their flavors.

Simmering the Tomato Sauce

Next, I stir in the spices—which include coriander, cumin, and a bit of paprika—to the softened vegetables, and let them cook together for a few seconds.

Then, I add the chopped tomatoes and green chiles. I season the mixture with salt and let everything simmer, stirring occasionally, until the tomatoes break down and the sauce thickens to my liking.

Poaching the Eggs

Once the sauce is rich and bubbling, I gently add the eggs directly into the skillet, spacing them out evenly. I take care to poach the eggs just right, lowering the heat and covering the skillet. The eggs cook slowly in the sauce; I watch for the egg whites to set while keeping the yolks runny, which takes about 5 minutes.

Final Touches and Serving

Finally, I season the eggs with a pinch of salt and pepper for taste. Just before serving, I garnish the shakshuka with fresh herbs like green onion and parsley, which adds a pop of color and a fresh dimension to the dish. It’s best served immediately, straight from the pan, with a side of crusty bread for dipping into the sauce and yolks.

Accompaniments and Serving Suggestions

When I prepare spicy shakshuka, I always think about what to serve it with to enhance the flavors and make the meal more satisfying. Here’s a list of my go-to accompaniments:

• Bread: A slice of crusty bread or warm pita bread is perfect for scooping up the delicious sauce. I find that the bread also helps to balance the heat with its mild flavor.

Ideally, choose bread that is:

• Cheese: I like to crumble some feta cheese on top just before serving. Its creamy, tangy taste pairs wonderfully with the spiciness of the dish.
• Herbs: Fresh cilantro sprinkled on top adds a lovely fresh flavor and a pop of color. It complements the spices in the shakshuka beautifully.

Serving Suggestions:

1. Place the hot skillet on the table (be careful—use a trivet!).
2. Provide a basket of your selected bread, whether it’s crusty or pita.
3. Have a small bowl of crumbled cheese ready for guests to add to their taste.
4. Lastly, a little dish of cilantro leaves for garnishing ties everything together.

These sides not only add to the meal’s flavor profile but also turn the shakshuka into a more filling feast. Enjoy!

Dietary Adjustments and Substitutions

When I’m in the kitchen whipping up a batch of my favorite spicy shakshuka, I often consider my friends who may have specific dietary needs. Here’s how I like to adjust the recipe to make it more inclusive:

Egg Whites: For those looking to reduce cholesterol, using only the egg whites is a great option. I’ve found that it doesn’t significantly change the taste or experience of the dish.

Vegan: Making shakshuka vegan is simpler than you might think. I swap out eggs for tofu scramble or chickpeas to maintain that high protein content.

Dairy-Free: Luckily, traditional shakshuka is naturally dairy-free, so no change needed here.

Gluten-Free: As there is no bread in the actual shakshuka, it’s already gluten-free. However, I always check my spices and any accompanying bread for hidden gluten.

Vegetarian: The base recipe for shakshuka is vegetarian, but for an extra protein boost, I add legumes, like lentils or white beans, which complement the spices beautifully.

Here are my go-to substitutions in a snapshot:

By keeping these simple adjustments in mind, I can serve up this delightful dish ensuring everyone at my table enjoys a meal that’s right for them!

Nutritional Information

In this section, I’ll break down the nutritional aspects of a Spicy Shakshuka dish. You’ll find out about the calories and general macronutrient content, as well as the specific health benefits of the ingredients that make Shakshuka more than just a tasty meal.

Calories and Macronutrients

• Calories: A typical serving of Spicy Shakshuka has roughly 320 to 400 calories.
• Macronutrients:
  • Protein: Shakshuka is a protein-boosting meal, thanks to the eggs. One serving can provide about 12 to 16 grams of protein.
  • Carbohydrates: The exact number can vary, but it’s usually around 15 to 20 grams of carbohydrates per serving.
  • Fats: The olive oil and eggs contribute to the fat content, totaling about 15 to 25 grams per serving.

Health Benefits of Key Ingredients

• Eggs: These are a fantastic source of high-quality protein and contain all nine essential amino acids. They support muscle growth and repair, making them a key component of a healthy Shakshuka.
• Tomatoes: Not only do they give the sauce its iconic flavor and rich consistency, but they’re also a great source of vitamins C and K, potassium, and the antioxidant lycopene. These nutrients are essential for heart health and skin protection.

Tips and Tricks

When making spicy shakshuka, getting the eggs perfectly poached and adjusting the spice to your preference are crucial. I’ll share my personal tricks to mastering these elements of the dish.

Achieving Perfectly Poached Eggs

To ensure perfectly poached eggs with runny yolks, patience is key. I start by creating small wells in the spicy tomato sauce and gently cracking the eggs into each. I cover the pan with a lid to trap the steam, which cooks the eggs evenly. Timing is everything; I usually give it about 4-6 minutes for the whites to set but the yolks to remain runny.

Spice Level Adjustments

Everyone’s spice tolerance varies, so I find it essential to taste as I go when adding heat to my shakshuka. I start with a base of mild spicy flavors and then add more as needed. Incorporating red pepper flakes or a bit of hot sauce can quickly elevate the heat. However, if I’ve gotten a bit heavy-handed, a spoonful of sugar can help balance it out. Remember, it’s easier to add more spice than it is to take it away!

Storage for Leftovers

I really wanted to write what to do with leftover shakshuka, however, within minutes, it usually look like this:

Explore More Egg Recipes

When I’m in the mood for something egg-centric but looking to switch it up from my beloved Spicy Shakshuka, I turn to a variety of other delightful egg recipes. Here are a few of my favorites that always hit the spot:

• Eggs in Purgatory: Similar to shakshuka, but with a rich, slightly spicy tomato sauce that’s absolutely divine. It’s a hearty meal that’s perfect for brunch or a comforting dinner.
• Baked Eggs: I love whipping up baked eggs when I’m craving something simple yet satisfying. They can be jazzed up with various ingredients like ham, cheese, and herbs.

Of course, we can’t forget about green shakshuka. Packed with leafy greens like spinach or kale, it’s a fresh take on the traditional red sauce version. Here’s a quick and easy recipe I like to follow:

1. Sauté onions and garlic in olive oil.
2. Toss in a handful of greens and let them wilt.
3. Crack the eggs directly into the pan and bake until just set.

For those who prefer their eggs with a bit more structure, consider these options:

Whether you’re after something saucy, baked, or even leafy, eggs have a way of making a meal feel special without much fuss. Do give these recipes a try; they’re sure to please any egg enthusiast!

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Spicy Shakshuka Recipe

Spicy shakshuka made with eggs that are cooked easy on top of a simmering mixture of tomatoes, jalapeños, onions, and garlic. What really boost this dish is a little bit of spices and fresh herbs!

Course Breakfast, Lunch

Cuisine Israeli, Mediterranean

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Author Jessica

Ingredients

• 2 tablespoons olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1-2 jalapeño peppers finely chopped (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cayenne pepper optional, for extra heat
• 4 tomatoes sliced
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro or parsley chopped, for garnish
• Bread or pita for serving

Instructions

• Heat the oil: In a large skillet or cast-iron pan, heat the olive oil over medium heat.
• Sauté the vegetables: Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Add the red and green bell peppers and cook for another 5 minutes until they begin to soften. Add the minced garlic and sauté for another minute, until fragrant.
• Add the spices: Stir in the ground cumin, paprika, coriander, and cayenne pepper (if using). Cook for about 1 minute to toast the spices.
• Add the tomatoes: Pour in the sliced tomatoes, stirring to combine. Season with salt and pepper. Add the chopped jalapeño peppers. Let the mixture simmer for about 10-15 minutes, until it thickens slightly.
• Make the wells: Using a spoon, make small wells in the tomato mixture. Crack an egg into each well. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 8-10 minutes. If you prefer your eggs more cooked, leave them a bit longer.
• Garnish and serve: Remove the skillet from the heat. Sprinkle chopped cilantro or parsley over the top. Serve hot with bread or pita for dipping.

<p>The post Spicy Shakshuka Recipe first appeared on The Balanced Kitchen.</p>

I want to be honest with you, a year ago these frittatas would likely not have been a success in my house because both of my boys were very skeptical of radishes, but this year they have discovered the joys of a crunchy, fresh radish, which has made salad-making a lot more fun recently and has made these frittatas an easier sell. So, if you’ve got a kiddo who is giving you a rough time about the seasonal produce that you are so excited about, all I can say is stick with it, keep introducing it in different ways, without pressure, and one day you may turn around to discover a little person crunching on a radish they plucked from the dinner salad as they were setting the table. Miracles do happen!

The main reason I am really loving these mini-frittatas, though, is that they are the perfect make-life-easier cooking project. They are quick and easy to make, freeze well, include another dose of vegetables, and can be used for any meal—serve with toast and you’ve got a quick breakfast, add some breakfast potatoes and you’ve got brunch, serve with a side salad or grain salad and you’ve got lunch or dinner. So, please, while arugula and radishes are at their peak (now!), make a batch or three of these to stash in your freezer for your next crazy morning or what-am-I-going-to-make-for-dinner-tonight?! evening. You will be so glad you did.

<p>The post Arugula and Radish Mini-Frittatas first appeared on The Balanced Kitchen.</p>

Then one evening my mom heard a story on NPR about the importance of protein for brain function but also for staving off hunger and a light bulb went off in her head: I was hungry! The next morning she made sure that I had protein in my breakfast and, like magic, the problems disappeared! From then on, she was adamant that I have some sort of protein every morning.

So imagine my chagrin a couple of weeks ago when I started getting messages from my 7-year-old’s math teacher wondering why my normally helpful, engaged kid was suddenly having trouble. Had something happened at home? She asked. Were there problems with friends? We had long talks and strategy sessions with him but to no avail.

And then one morning it hit me: he was hungry. In the weeks leading up to the change he had been going through a breakfast strike where he would only eat a tiny bit of his breakfast each morning and in my attempt to respect his listening to his hunger cues, I had tried to be flexible about it. But now it was clear: the kid wasn’t eating enough.

So I told him my story and we sat down to strategize, not about his behavior, but about what he would like to have for breakfast that had protein in it. At first the conversation didn’t go very well because he is not a fan of nuts, peanut butter, meat, or tofu. And he is choosy about his eggs, plus asking my husband to whip up a batch of eggs each morning (breakfast is the meal he’s in charge of each day) when we are often rushing felt like a bit much. But we managed to come up with a list of options and, you guessed it, the problems in math class disappeared overnight.

So, in honor of our newly re-established commitment to protein consumption at breakfast, I wanted to share this list of quick and easy ways to get protein in, even with the morning rush:

Vegetarian Options:

1) Cheese Slices– with some toast or a muffin

2) “Cheesy Toast”– melt mozzarella or cheddar on a piece of bread in the toaster oven

3) Eggs– hard boiled and mini-frittatas can be made ahead of time, which can make things easier

4) Nuts– by the handful or mixed into cereal, granola, or oatmeal

5) Yogurt– especially Greek, which has more protein that the regular version. Use plain and top with some honey, maple syrup, apple sauce, or frozen berries

6) Avocado Toast with Cheese– Top avocado toast with feta, cheddar, ricotta, etc. Good fats, fiber, and protein!

7) Smoothies– make sure to include peanut butter or Greek yogurt to boost the protein and good fat

8) Peanut Butter/Almond Butter/Sunbutter– on toast, bread, or rice cakes.

Meat options:

9) Smoked Salmon– my 7-year-old’s favorite. On toast or half a bagel.

10) Bacon– one minute per slice in the microwave, not the tastiest way to eat it, but the fastest

Outside-the-Box Options:

11) Leftovers– who says soups, pastas, pizza, steak, etc. can’t be for breakfast?

12) Quesadillas– this is actually a traditional breakfast in Mexico. Throw together in a frying pan or toaster oven.

13) Hummus and Pita– filling and delicious! What more can you ask for?

14) Deli Meat– a slice or two with some toast or bread

15) Beans– with rice or on toast as the British do it

What is your favorite way to get some protein into breakfast? Do you have a favorite breakfast that might surprised some?

<p>The post 15 Quick and Easy Ways to Protein-Pack Breakfast first appeared on The Balanced Kitchen.</p>