Todd’s Middle Eastern Inspired Brunch Recipe

Jun 28, 2020 | Recipes

I recently was looking for a something different for a brunch idea. I kept seeing eggs baked in muffin pans, or eggs cooked on the stove top like a potato hash or huevos rancheros. I decided to take elements of several recipes and come up with my own. This recipe is full of flavor from the different spices, and serves 4 people. The video was a dual effort on Facebook live with my Aunt Mia.

Ingredients

  • 2 TBSP and 1 tsps. olive oil
  • 1 small sweet potato, cubed
  • ½ pint grape tomatoes, halved
  • 1 medium red onion, diced
  • ½ tsp ground cumin
  • ½ tsp ground mustard
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp ground ginger
  • ¼ tsp smoked paprika
  • Salt and Pepper see directions for measurements
  • 3 garlic cloves, minced
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • 1 10 oz. bag of spinach
  • 2 tsps. of lemon juice, plus zest of 1 lemon
  • 4 large eggs
  • ½ cup queso fresca
  • 2 TBSP chopped cilantro options

Directions

  1. Preheat oven to 425 Degrees. On a baking sheet lined with foil add sweet potatoes, toss with 1 TBSP of olive oil ½ tsp of salt and ¼ tsp of pepper. Divide with a foil strip and place tomatoes on the second half. Season tomatoes with 1 tsp of olive oil and ¼ tsp salt and pepper. Cook for 20 minutes or until sweet potatoes are soft.
  2. In a small bowl combine cumin, mustard, turmeric, curry powder, paprika, salt, pepper and garlic.
  3. Heat 1 tbsp. of olive oil in a large sauté pan over medium high heat. Add the onion and sauté for 3-5 minutes. Stir in cumin, mustard, turmeric, curry powder, paprika, 1/2tsp salt, and 1/4 tsp pepper and garlic. Stir continuously for 45 – seconds to a minute.
  4. Add black beans, tomatoes, sweet potatoes, and chickpeas. Stir occasionally until everything is heated. 2-3 minutes.
  5. Add spinach, lemon juice and zest. Stir until spinach wilts 1 – 2 minutes.
  6. Press everything into an even layer. Use a spoon to carve out 4 wells. Break eggs, one at a time into a bowl or cup, and slip one egg into each hole. Cover the skillet and continue cooking until the eggs are set about 4 – 5 minutes. Add a pinch of salt and pepper.
  7. Divide the skillet into 4′ sections. Each person getting one egg. Serve immediately and top with queso fresca and cilantro. Serve with pita bread, or your favorite toast.