I hope everyone is having a nice, relaxed Saturday. I know I am! I didn’t have work till 10 this morning, so I got to sleep in, which was nice. UCLA Volleyball won our alumni match in three sets, which was fun to watch, and I have the rest of the day off! So with all this free time, why not share a recipe?
I made this delicious recipe last night for dinner, and I wasn’t quite sure how it would turn out, but it was actually really delicious. I was inspired by this recipe for Green Shakshuka over at The Kitchn, but in most shakshuka recipes, you want to have a pretty liquidy base. Most recipes call for tomatoes and lots of spices, into which you drop an egg and essentially poach it. However, tomatoes aren’t my favorite, and green beans and eggplants were on sale at the store, so that’s what I used. I cooked the vegetables until tender, then cracked the eggs over the top and hoped for the best (only one of them broke apart!) and baked them until just set. I used a new pesto recipe (I’m really making the most of my basil plant this summer), with almonds instead of walnuts, and spread it over the top for some flavor. Overall, this was a delicious, healthy summer meal. It does require a bit of prep and cook time, so it’s not necessarily a quick weeknight meal, but I’m definitely saving all the leftovers for lunches later in the week, so if you have some time one day, it’s definitely worth making. One thing that made this possible was the use of my cast iron skillet, since it can go straight from stovetop to oven.
Summer Vegetable and Egg Skillet
1 cup uncooked quinoa
2 cups vegetable broth
1 tbsp olive oil
3 cloves garlic, minced
1/2 white onion, sliced
1 lb green beans, cut into 2 inch pieces
1/2 an eggplant, about 1 to 1 1/2 cups, diced
2 cups fresh basil leaves
1/3 cup olive oil
1/4 cup almonds (I used roasted unsalted)
1 clove garlic, minced
Salt and pepper, to taste
If you’re using the quinoa, bring the quinoa and broth to a boil, then reduce heat and simmer until all the liquid has been absorbed, stirring occasionally. Fluff the quinoa then set aside while you prepare the rest of the dish.
In a cast iron skillet over medium-low heat, heat the olive oil. Add the garlic and onions and allow to cook for 10-15 minutes, stirring occasionally, until the onions are beginning to caramelize. During this time, you can prep the rest of the vegetables.
Preheat the oven to 375˚F. Once the onions are caramelized, add the green beans. Saute until they begin to get tender, then cover the pan and steam-cook for a few minutes. Once the green beans are cooked to your preference, add the eggplant and saute until cooked through. Stir the vegetables into as even a layer as possible. Crack an egg into a bowl, then drop it over the veggies. Repeat with the other three eggs. Place the skillet in the oven and bake until the egg is just set, about 7-9 minutes.
While the eggs are baking, put the basil, olive oil, almonds, garlic, salt, and pepper in a food processor and process until smooth. Add more olive oil if you prefer a thinner consistency. Spread the pesto over the baked skillet, then serve over a bed of quinoa. Enjoy!