Israeli Gluten-Free Brunch Delight: Shakshuka with Herbed Quinoa and Fresh Fruit Salad

Allergens

Eggs - Tomatoes

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups cooked quinoa
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh cilantro, chopped
• 2 cups mixed fruit (e.g., strawberries, blueberries, kiwi, and pineapple)
• 2 tablespoons lemon juice
• 4 slices gluten
• free bread, toasted

Instructions

1. a. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened. b. Stir in crushed tomatoes, paprika, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes. c. Make 4 wells in the sauce, crack an egg into each well. Cover and cook until eggs are set, about 8 10 minutes. d. Meanwhile, mix cooked quinoa with parsley, dill, and cilantro. Season with salt and pepper to taste. e. In a separate bowl, toss mixed fruit with lemon juice. f. To serve, place a slice of gluten free bread on each plate and top with shakshuka. Spoon quinoa mixture around the shakshuka and fruit salad on the side.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly unique brunch experience.

Notes

Adjust the seasonings to your preference for a truly personalized meal.