Colombian Brunch Delight: Aromatic Shakshuka with Avocado Toast and Tropical Fruit Salad

Allergens

Eggs, gluten (in bread)

Ingredients

• 4 large eggs
• 1 can (15 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 4 slices whole grain bread
• 2 avocados, sliced
• 1 ripe mango, diced
• 1 cup strawberries, hulled and halved
• 1 cup pineapple, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped scallions (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
2. Stir in the tomatoes, paprika, cumin, salt, and black pepper. Simmer for 10 minutes or until slightly thickened.
3. Carefully crack the eggs into the skillet, spacing them evenly. Cover and cook for 4 5 minutes, or until the egg whites are set but yolks remain runny.
4. Meanwhile, toast the bread slices until golden brown. Top each slice with avocado and a pinch of salt and pepper.
5. In a separate bowl, combine the mango, strawberries, pineapple, cilantro, and lime juice. Toss gently to mix.
6. To serve, divide the shakshuka among 4 plates, placing two slices of avocado toast alongside. Spoon the tropical fruit salad atop the shakshuka and avocado toast. If desired, sprinkle with feta cheese and scallions for added flavor and texture.

Chef’s Insight

Colombian cuisine is known for its rich flavors and diverse influences, making it an ideal inspiration for brunch dishes.

Notes

For a spicier dish, add more cumin or paprika to the shakshuka sauce. Serve with freshly brewed Colombian coffee for a complete experience.