Calling all summer brunch lovers.
Here’s the thing. I love spending lazy weekend mornings chatting over coffee (and maybe a cocktail!) But as the heat index climbs, the usual indulgent brunch dishes becomes less and less appealing. By July, I can’t even look at a plate of pancakes. Biscuits and gravy? Forget it!
And, while I enjoy having friends over, and I am usually decently comfortable cooking for them, the idea of making most brunch food for a crowd terrifies me. Most brunch dishes need to be cooked in small batches at the last minute. Think about it: waffles, pancakes, eggs Benedict. . . Unless I hire a short-order cook, I’m going to be spending most of my own brunch in front of the stove.
All things considered, the only way I will even consider hosting summer brunch is if I can serve an entrée that is simple to make and appropriate for summer weather, yet looks impressive and feels indulgent. And that’s where Shakshuka comes in.
Shakshuka: poached eggs floating in a tangy, spicy tomato stew, accompanied by a basket of crispy toast. With a tomato-based sauce and eggs as protein, it is naturally easy on the stomach. At the same time, its impressive presentation-- served in a big cast-iron skillet, family-style—makes it feels indulgent and special. Packed with flavor, satisfying but light, it is the perfect summer brunch dish.
Shakshuka is also the perfect brunch dish to serve to a crowd. The eggs are all poached together in the stew, making the dish a simple way to cook eggs for several people simultaneously, without too much babysitting. You can even pre-batch the tomato stew if you like, so that you only need to heat it up in the pan and crack in the eggs. Less than ten minutes later, you’ll be serving up an entrée that is delicious and looks incredible when it arrives at the table.
I no longer hesitate to invite friends over for brunch. The next time you doubt your abilities to pull off the event, think again—then banish the hesitation and head to the grocery store for eggs, tomatoes, and a loaf of good country bread. You won’t regret it, especially when you’re sitting in front of a skillet of perfectly poached eggs, sipping your coffee, and basking in the compliments of your guests.
Enjoy!
Kimchi-Tomato Shakshuka
(serves 4-6)
1 tablespoon vegetable oil
1 onion, thinly sliced
1 ½ cup kimchi, thinly sliced
2 garlic cloves, minced
1 tablespoon gochujang
1 teaspoon soy sauce
½ teaspoon Diamond Crystal kosher salt, plus more as needed
¼ cup kimchi liquid, plus more as needed
1 28-oz can whole peeled tomatoes, chopped, juices reserved
4-6 eggs
2 teaspoons sesame oil
3 scallions, sliced
4-6 slices good white country bread, toasted
Special equipment: large, oven-safe pan, at least 10 inches wide
Method
Preheat oven to 375 degrees F.
Saute onions, kimchi, and ½ teaspoon salt in vegetable oil a large, oven-safe pan over medium heat for 5-7 minutes or until tender. Add garlic cloves and gochujang and saute 1 minute more. Stir in soy sauce, kimchi liquid, and tomatoes and bring to a boil. Once the stew is boiling, reduce the heat and simmer for 15 minutes, or until the liquid cooked down into a thick stew. Taste and add more salt or kimchi liquid for pop, if necessary.
Make a well in one corner of the pan and crack an egg into it. Repeat with the other three eggs. Cook 1 minute on the heat, then transfer to the oven and bake 7 minutes, or until the egg whites are set and the yolk is the desired runniness.
Drizzle with sesame oil, garnish with scallions and serve immediately with toasted bread for dipping.
Note: for a great on-the-go breakfast, scramble your eggs and stuff the eggs and the kimchi stew into a flour tortilla.
Originally posted June 1, 2020.
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