Shakshouka – Middle-Eastern Egg Bake

Shakshouka Middle-Eastern Egg Bake

I stumbled on this recipe after a friend posted it on Facebook. I have adapted it from the original, featured on The New York Times.  It is a recipe that originated in Tunisia, North Africa, and remains very popular in Israel, due to cultural ties from the early 1950s.  The incredible, mind-numbing heat from the Berbere spice takes center stage, so use it sparingly.  I created this as a single-serving dish, as the rest of my family cannot tolerate the spice. Prepare it in a 5″ well-seasoned cast-iron skillet.

Serve on a cold winter morning — it is incredibly satisfying.  Enjoy!



2 tbs. XV olive oil
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 small jalapeno pepper, seeded and thinly sliced
2 large cloves garlic, finely minced
1 medium tomato, cored and finely diced
1/4 cup Feta cheese
1 tsp. smoked Spanish paprika
1/2 tsp. Berbere seasoning, to taste (use with reservation)
1 tsp. cumin seed, toasted and then ground in a mortar
Kosher salt and fresh-ground black pepper to taste
2 eggs
Chopped cilantro leaves for garnish



Prepare all of the ingredients and have them ready.  Preheat your oven to 375°.  Using a 5″ cast-iron skillet, add two tablespoons of olive oil and saute the onion and pepper over medium heat, about 15 minutes. Lower the heat and add the minced garlic, taking care not to scorch it. Continue to saute for two minutes.

Add the diced tomato, smoked paprika, berbere, ground cumin, salt and pepper, and continue to saute for about 3 minutes until reduced.

Add the crumbled Feta cheese, then carefully crack two eggs and place on top. Season lightly with salt and pepper.

Bake in the oven for about 10 minutes, until the eggs have set. Carefully remove and place on a trivet. Allow to cool for two minutes, add the chopped cilantro and serve in the skillet.



Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

shakshouka recipe | Culinary Compost

Saute the onion and pepper in olive oil. Then add the minced garlic.


Skillet Quiche Egg and Cheese Bake

Cast-Iron Skillet Spinach Quiche | Culinary Compost Recipes

This is a smaller quiche recipe that will fill a #5 (8-inch) cast-iron skillet. It will serve four. I love the spinach in this recipe – I tried other veggies but have always come back to it.
Best served in cast iron as it ensures very even cooking.



Seasoned croutons
Chopped ham
Chopped spinach
1 cup sharp cheddar cheese
1 tsp. dry parsley
1 tsp. dry chives

5 eggs – beaten
1/4 cup milk
Salt and pepper to taste



Spray the cast iron skillet so that it doesn’t stick. Preheat your oven to 325°F.

Layer the first six ingredients in the order shown. Place enough croutons to evenly cover the bottom of the skillet. Load up the ham and spinach to your liking.

In a separate bowl, beat the eggs and milk and add the salt and pepper to taste. Pour over the base ingredients in the skillet. If the ingredients mound slightly over the top of the skillet, that’s ok; the spinach will settle a lot when baked.

Bake in the oven uncovered for 50-60 minutes or until the crust is golden brown. Remove and let stand for two minutes. Quarter and serve hot.

Note: Cast-iron cooks very efficiently. Do not let it overcook.

Serves 2-4.


Cast-Iron Skillet Spinach Quiche | Culinary Compost Recipes


Large Quiche Egg and Cheese Bake

Great for breakfast or as a side dish for a large get-together. This recipe will fill a 9×13″ baking dish.


2 cups chopped spinach, green pepper or broccoli tops, cut in to small pieces
3 cups seasoned croutons
2 cups coarse-grated sharp cheddar cheese
1 cup cooked ham, cut into 1/4″ cubes
8 large eggs, beaten
2-1/2 cups milk
1 large tomato, cored and cut into wedges


Preheat your oven to 350°F. Spray a 9 x 13″ baking dish with non-stick cooking spray. Combine the croutons, cheese and ham in the dish and mix well. Spread out evenly. Add the broccoli, spinach or green pepper.

In a separate bowl, beat the eggs and milk. Pour mixture evenly over the crouton mix. Push the tomato wedges into the mixture ensuring they are evenly spaced.

Bake uncovered 30-40 minutes until crust is golden brown. Contents should be firm and not runny when pierced with a knife. Remove from oven, let stand five minutes, cut and serve hot.

Makes 12 pieces.

The Bullrider Breakfast Omelette

bullrider southwest breakfast omelette

Cancel your plans for lunch. You’ll need a saddle for this one. Saute the garlic and onions for a more subtle, rounded flavor, and tweak the heat to your preference.
Enjoy – this is one of my signature Southwest breakfast recipes.


3 large eggs, beaten
1/4 small onion, minced
1 scallion, chopped with greens
2 cloves garlic, mashed
1 small tomato, chopped
1 fresh hot chili pepper; (jalapeno, serrano, cayenne or similar)
1 tbs. fresh cilantro leaves, chopped
1 tsp. fresh parsley, minced
2 tbs. diced mushrooms, fresh or canned
2 strips fried bacon, crumbled
1/4 cup shredded Monterey jack or Mexican cotija cheese
1/4 tsp. salt
Fresh ground black pepper
1/2 tsp. Chipotle powder

Garnish with chopped scallion or salsa fresca.


You will need two skillets for this recipe. A large chef skillet and a small saute pan. I’m partial to cast-iron for its superior heat retention. Lodge makes an excellent chef skillet.

Beat the three eggs in a mixing bowl and sprinkle with salt and fresh ground black pepper.

Heat the chef skillet to medium and spray with cooking oil. Add a small amount of rendered bacon fat to the pan. Add the eggs and cook until they set.

Working quickly while the eggs are cooking, mix the onion, garlic, scallion, mushroom and add to the small saute pan. Season with a little salt and pepper and saute on medium heat with a small amount of rendered bacon fat until tender. Be careful not to burn the garlic.

Mix all other ingredients in a separate bowl and season with a little salt and pepper. Set aside.

When the eggs are almost set, add the cheese on two sides, leaving the center open for the rest of the ingredients. Quickly add the saute ingredients. Add the mixed tomato, cilantro, parsley, bacon, chipotle powder and chili pepper. Say a Hail-Mary, and carefully fold the omelette in half, (this is a small challenge if you have a lot of veggies) cooking for one minute. Flip the omelette one last time and cook the other side until the cheese is melted. Serve immediately.

The Bullrider Breakfast Omelette | Culinary Compost Recipes