Harissa Cauliflower Shakshouka

Friday, December 5, 2014

Two of my favorite people are getting married next year and we celebrated their engagement the weekend before Thanksgiving. The party was so chic and festive and full of love... and very heavy-handed pours. The next day, I was reminded that I'm almost 30 and not actually 22. I forced myself out of bed around 11 am, brewed some coffee, and surveyed the refrigerator.

Earlier that week, I made Naturally Ella's Harissa Lentils & Cauliflower and had tons of leftovers. I heated some up in a skillet with a lid. Once the sauce started to bubble, I poured four eggs into the pan and popped the top on.

We were so extraordinarily hungover and this meal was life-giving. There was protein in the eggs and lentils, solid nutritional value from the cruciferous veg and tomato-filled sauce, and the eye-opening spice of the homemade harissa got the blood flowing. With some nice crunchy toast on the side, this “add an egg to leftovers” breakfast was wholly restorative. I may have to enlist J's expertise the morning after the bachelorette party...

1 comment:

You can be sweet or spicy, but no sour grapes.

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