Tags
breakfast, brunch, eggs, healthy, healthy recipes, israel, israeli, kosher, mothers day
This weekend my mom and I celebrated Mother’s Day, since next weekend I will be in the midst of final papers, projects and exams. We all know it’s not Mother’s Day without brunch, but I was so over heavy restaurant food and eager to cook! I decided to go with an Israeli inspired menu and thought back to our trip to Israel a few years ago.
Israeli breakfast is a thing and is traditionally a dairy meal. One dish that stuck out in my mind was shakshuka, eggs poached in a tomato sauce. When I was in Israel it scared the crap out of me. Wiggly, eggy eye balls surrounded by bubbling red sauce? No thanks, said I. Oh how wrong I was.
Shakshuka is delicious, filling and comforting. I used a recipe from Jewhungry and didn’t make any modifications, minus using one less egg and a little less olive oil. I topped the dishes with flat leaf parsley and a sprinkle of crumbled feta.
I also made a citrus salad, since one of Israel’s major exports is citrus fruit. I cut up a grapefruit, naval orange and tangelo then sprinkled on some fresh mint that came from the garden in the front yard. Huge props to my fabulous mommy and her amazing garden! The mint perfectly offset the citrus and I love eating things that are local in a major way. I also put together a super simple plate of cucumber, tomato and olives with just a little S+P on the cukes and tomato.
I finished the meal with a crusty sprouted grain loaf from Whole Foods to mop up all the yummy tomato sauce. I don’t eat bread very often but you really can’t underestimate how much a fresh loaf brings to the (literal) table. We ate out on the sunny back porch and I can’t remember enjoying a restaurant meal more than this. Reading the paper and drinking coffee is our go-to Sunday morning routine and the yummy food just made it that much better.