I have gotten into the sort of bad habit lately of rushing out the door in the mornings and later starting the day with a granola bar from my work stash. I’m lazy in the mornings, and much prefer to lay in bed a little longer than get up and make breakfast, especially during the colder months. If I am going to eat at home, it has to be something quick and easy, preferably savory and more protein than starchy. So granola bars, while not the worst thing I could eat for breakfast, aren’t really hitting the spot.
I have done make-ahead breakfast / brunch bakes before and pleased with the results (check out my Greek Brunch Bake and my Tunisian Squash Casserole). I like to use chickpea flour to add a little extra protein and fibre to my eggy bakes, and with the addition of vegetables and a little cheese, this makes for a pretty well-rounded, filling breakfast. Plus, all the add-ins tend to make this a little more freezer friendly. Win win !
For this one, I took my inspiration from the traditional shakshuka dish (eggs poached in a spiced tomato sauce) and ran with it. Shakshuka itself is a simple, but delicious vegetarian dish, but on its own, not so freezer friendly, so this worked really well for what I wanted. On to the recipe! Read the rest of this entry