There are times when getting a little topsy turvy is the just the thing to make me smile. Breakfast for dinner? Sure! Why the heck not? Dinner for breakfast? Well, go ahead and bring it on! I don’t know why, but shaking things up like that makes me feel like a kid. It puts a smile on my face and gives me the tiniest amount of satisfaction for being so culinarily rebellious.
Yes, here in America, we have classically defined foods to live safely within the parameters of either breakfast, lunch, or dinner. I mean, not many people would defend a donut as being a sane choice for dinner. So, too, would people scoff at the notion of pounding a plate of fetticine alfredo or a cheeseburger n’ fries for the perfect breakfast pick-me-up. I get it, we have refined palates and sensible logic. However, I feel a bit like a six year old again when I get a chance to break any of those accepted standards. Hence my love of shakshuka. It is a simple, easy, and oh-so-delicious dish that absolutely turns all preconceptions about meals absolutely topsy turvy! So go ahead, I declare this dish breakfast, lunch AND dinner! Now breathe deep, and enjoy!
Shakshuka with Garbanzo Beans & Red Pepper Sauce
1 can garbanzo beans drained
1 1/2 cups roasted red pepper sauce
1 bunch of beet greens chopped
salt to taste
crusty bread for serving
feta for topping
Simply place a drained can’s worth of garbanzo beans at the bottom of a cast iron skillet (you can use a stainless steel pan for this, as well). Now pour over your red pepper sauce. Obviously, you can use a store-bought variety, but click the link for our zesty recipe. It’s easy, and especially great when you make a batch and store it in the fridge for great flavor in a pinch for midweek meals.
Back to this dish! Next you roughly chop Tuscan kale and mix everything together.
Once everything is bubbly on the stovetop, make a couple of wells in the sauce with the back of a wooden spoon. Now, simply crack your eggs into this little sauna of flavor. Continue to cook on the stovetop until you see your eggs set.
The very last step is to top it off with some crumbled feta and serve it up with some crusty bread!
So amazing! This recipe is a KEEPER! Everyone on staff gobbled it up and craved some more. This totally deserves a repeat….maybe for my next two meals! This girl is ready for breakfast for dinner!!
A simple, easy, and oh-so-delicious dish that works for breakfast, lunch, OR dinner. You choose!
- 1 can garbanzo beans drained
- 1.5 cups roasted red pepper sauce
- 1 bunch beet greens chopped
- salt to taste
- 4 eggs
- crumbled feta for topping
- crusty bread for serving
Place one drained can's worth of garbanzo beans at the bottom of a cast iron skillet (or stainless steel pan).
Pour over your red pepper sauce.
Roughly chop tuscan kale and mix everything together in your cast iron skillet.
After everything has come to a boil on the stovetop, make a couple of wells in the sauce with the back of a wooden spoon. Then, crack your eggs into each little well and continue to cook until your eggs set.
Top with crumbled feta and serve with crusty bread.