Do you loooove breakfast, so much so that you often eat it again for lunch, and dinner? You could pull off the thrice-daily cereal routine -and yes, I’ve been a culprit – but as great as three servings of Frosted Flakes tastes, I’ve got a dish for you that is as wholesome as a hot breakfast, delicious as a quick lunch, and hearty as a home-cooked dinner. It’s easy, it’s quick, and it’s ethnic to boot.
Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye). I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.
Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself!
Extra virgin olive oil
1 chopped green (or red or yellow) bell pepper
1 can chickpeas
1 can black beans
1 chopped red (or white) onion
1 can diced tomatoes
1 clove chopped garlic
1 jar tomato sauce
Black pepper, paprika, cayenne pepper, and tumeric, to taste
2 cups brown rice
4 cups water
1. Boil the water in a sauce pan. Once the water is on high boil, add the rice and cover, removing the top periodically to allow steam to escape. Do not stir the rice, let it absorb the water on its own.
2. Coat extra large skillet pan with the oil, turn heat on medium-high. Add onion and peppers, stir until they begin to brown.
3. Add chickpeas, beans, tomato, and garlic. Let simmer for 2-3 minutes.
4. Add tomato sauce, heat until it begins to boil. Add spices at your discretion.
5. Once sauce is boiling and vegetables are cooked through, crack the eggs atop the mixture. No need to break the yolks. Cover the frying pan and turn the heat to low until the eggs are cooked through.
6. Once the eggs are cooked, serve over rice directly from the skillet. Makes 4-5 servings.