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EGG SHAKSHUKA WITH KALE AND BACON EGGS PROVIDE THE PERFECT BASE FOR B R E A K FA S T C R E A T I V I T Y By Cristen Clark
W
hen it comes to creating a hearty breakfast recipe, eggs are always on the list of ingredients. They’re affordable, versatile and pack a punch of protein in just 70 calories.
Cristen Clark is a pig farmer, creator of the Food & Swine blog and an award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.
Lately, I’ve enjoyed breaking up my breakfast recipe routine with new and unique flavors. Inspired by shakshuka, which has been served in Middle Eastern cultures for centuries, I created this savory recipe for Egg Shakshuka with Kale and Bacon. The cooking style of this recipe suits my family well because my daughter prefers her eggs sunny side up and the rest of our family likes their eggs cooked longer. Once the egg whites have cooked completely, I remove the skillet from the oven and dish her portion out. Then, I return the skillet to continue cooking the eggs a bit. It works like a charm! I like to take on the challenge of sliding a few more greens into my kids’ diets, so I added a layer of sautéed kale to the traditional shakshuka recipe. This addition brings in a little more texture from the kale. I think some recipes are building blocks that openly welcome new ingredients and additions. Somewhere within the creativity, trials and taste-testing is where I find the most joy in cooking! If you, too, enjoy getting creative with breakfast recipes, try these concepts with your family:
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| FRESH PICKINGS MAGAZINE
Egg taco bar: Serve a platter
of scrambled eggs alongside plenty of burrito-style fixings like bacon strips, breakfast sausage crumbles, sautéed peppers and onions, cooked breakfast potatoes, chopped avocados, tomatoes, shredded cheese and salsa. This dish is easily customizable and can be served in a tortilla shell like a taco or in a to-go bowl! Frittata to go: Cut slices or squares
of frittata and wrap in a warm tortilla shell for an easy, on-the-go breakfast. These wraps can be made ahead, wrapped in parchment and chilled until mealtime. Pizza-style breakfast: For a tasty
start to the day, customize mini breakfast pizzas using flatbreads or pitas. Preheat the oven to 400 degrees F, brush flatbreads with olive oil and bake until lightly browned and warmed throughout. Then, sprinkle a small amount of shredded cheese on top of the flatbread before adding other ingredients so everything stays put when served. Add savory toppings like chopped hard-boiled eggs, scrambled eggs, veggies and a variety of breakfast meats. Add a layer of cheese and return to the oven, baking until cheese is melted and slightly browned.
