Does anyone else have something they’ve just been throwing themselves at lately? I seriously can’t stop cooking. I mean, I love to cook, and I do it often. But last week I developed nine recipes for this blog. NINE. Guys, I usually do one a weekend. Apparently I have all this built up energy from not doing things in the outside world, and making new food has fueled my creativity. Gnocchi was the first one, so here’s number two: shakshuka!
I’ve shared a rendition of this recipe in a lot of places. It’s in my e-book “Easy Eats” (which you can buy here), and was also one of my first featured recipes on Eat This, Not That!, but it felt strange to not have it on my website where I could easily refer it. So here we are—the simplest peanut butter overnight oats for your meal prep.
When I wake up on Saturday morning, all I want is carbs. I blame the fact that I ate pancakes practically every Saturday morning growing up. While my brothers and I were upstairs playing with our Beanie Babies or watching cartoons on the couch, mom would make a batch of her pancakes. Or sometimes, if we were lucky, it was french toast. But ever since I got a waffle iron, I seem to always want waffles. Hence why I woke up and made a batch of whole wheat waffles to start off my weekend.
There’s something exciting about having a day of absolutely nothing to do. It means taking your time getting out of bed, drinking your coffee slowly, savoring the bits of the early morning sun. It also means spending time cooking the breakfast you really want. And this weekend, I was craving eggs benedict.
I noticed I had a lot of random food in the fridge that I needed to use up. Eggs (well, not so random, I always have those), kale, black beans, chorizo, and half a loaf of homemade sourdough bread that was starting to go stale. Since I’m a huge fan of finding ways to reuse food (and avoid food waste) I decided to throw it all together in a casserole dish and make breakfast out of it. Then, voilà! Breakfast strata appeared.
It was 7 a.m, a sunny Saturday morning in Santa Monica, and I woke up thinking about avocados. Well, not exactly avocados in general. Just the fully ripe avocado that sat on the table. Since I’m one who hates to waste food, I decided to make my friend (whom I was visiting) and I a brunch classic: avocado toast with soft boiled eggs.