This time of the year there are so many gatherings! I truly believe that the small details makes things unforgettable for the host and guest in the middle of so many family, friends and work parties. Lately, we have been all about brunch and mimosas!! We saw this recipe in the New York Times and just had to try it!! Marilyn added a few of her own ingredients to this to spice it up! I really wanted biscuits to go with this dish so Marilyn made some to go along with it. We invited Mark (Marilyn’s best friend) to come over and we couldn’t stop eating this egg dish with homemade biscuits that I am OBSESSED WITH!!! I love biscuits in general, especially when they are homemade, and I can slather butter all over them as soon as they come out of the oven…. OMG!! This combination was insane!!…. This baked egg dish with homemade biscuits would be an amazing way to invite family/friends over for a brunch!!!
Ingredients for egg dish
3 T. extra virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sweet paprika
1 tsp. garam masala
1/8 tsp. cayenne
1 28 oz. can chopped tomatoes with juice
freshly ground pepper
1 1/2 c. crumbled feta cheese
6 large eggs
hot sauce of your choice
Preheat oven to 375F.
Heat oil in a large skillet over medium heat and add onion and bell pepper.
Cook until soft about 15 minutes. Add garlic and sauté 1-2 minutes. Add cumin, coriander, paprika, garam masala and cayenne and sauté 1 minute.
Add tomatoes and season with salt and pepper. Simmer 10-15 minutes until thickened. Stir in crumbled feta.
Gently crack eggs into skillet over tomato mixture. Season eggs with salt and pepper and transfer to oven and bake until eggs are just set, 8-11 minutes.
Sprinkle with cilantro and serve with hot sauce and biscuits.
Ingredients for biscuits:
2 c. unbleached, all-purpose flour (plus more for dusting)
1/4 tsp. baking soda
1 T. baking powder
1 tsp. kosher salt
6 T. unsalted butter, very cold, cut into chunks
1 c. buttermilk
Preheat oven to 450F.
Combine all dry ingredients in a kitchenaid food processor. Add butter to mixture and pulse a few times until it resembles course meal. Add buttermilk and mix just until combined. Add more buttermilk if it appears too dry.
Turn out dough onto a floured surface. Gently pat the dough (do not roll out) until 1/2 inch thick. Fold the dough about 5 times, gently pressing it down to 1 inch thick.
Cut into rounds and place on a parchment lined baking sheet. (Re-roll scraps if you like to make more biscuits, knowing that they will not be as tender as the first.)
Bake 10-12 minutes until golden brown.
Beijos e Tchau!
Ludmilla and Marilyn Chudda