Shakshuka & Mushroom Crêpes
Brunch Classics from Both Sides of the Mediterranean
Words by Justin Butts Recipe by Kayla Butts Photos by Rachel Benavides
Craving a brunch that is wholesome and hearty, yet elegant and sophisticated? These brunch recipes are bringing the colors and flavors of the Mediterranean to Austin with classic dishes from North Africa and France.
Shakshuka is an ancient dish with origins in Libya on the North African coast of the Mediterranean. Shakshuka was adopted in the Middle East and is now one of the most popular dishes in Israel. Libya and Israel are really not so different from here with similar climate, similar vegetables and herbs, and similar flavors when it comes to breakfast.
Shakshuka, with its rich colors and deep flavors, is deceptively simple to create. The ingredients are staples of any good farm: eggs, vegetables, herbs, cheese, and spices. The one-pan preparation (a cast-iron skillet or a paella dish) moves seamlessly from the stovetop to the table. But simple does not mean plain; this recipe resonates with flavor.
With a straight-forward dish like shakshuka, everything depends upon the quality of the ingredients, meaning each ingredient should be harvested at the peak of flavor. Mediocre ingredients make mediocre meals, and the freshness of the ingredients makes all the difference. Using home grown vegetables and herbs directly from the garden is the secret to unbelievably delicious shakshuka. If fresh eggs and other ingredients are not available, shop the local farmers’ markets. The results are worth the effort.
To complement the bold flavors of our shakshuka, we traveled to the other side of the Mediterranean for mushroom chevre crêpes. Crêpes are the lightest and most delicate of pancakes, quite possibly the best thing ever to come out of France.
Unfortunately, home chefs oftentimes shy away from crêpes because of their supposed difficulty. Don’t be intimidated by this brunch classic. When turning the crêpes, take a deep breath and flip them quickly, almost like turning a bedsheet. If the first one or two are not perfect, no worries because crêpe mistakes are exquisitely delicious, and you can keep right on making them.
Crêpes can be sweet-topped, but we went savory because of this lovely chevre from the Dairy Farm along with great handfuls of freshly picked herbs from the garden. Let the availability of ingredients guide your choices as well.
Shakshuka
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients:
2 T. olive oil
1 medium onion, diced
1 red bell pepper, diced
1-2 jalapeños, seeded and minced
3 cloves garlic, minced
1 t. cumin
1 T. sweet paprika
¼ t. salt
¼ t. cayenne pepper
1 can whole tomatoes (recommend fresh organic and/or canned San Marzano)
8 whole eggs (preferably pastured)
4 oz. feta cheese, crumbled
¼ c. parsley or cilantro
Directions: In a large skillet, heat olive oil over medium heat for three minutes. Add onion and peppers, then sauté for ten minutes. Add garlic and spices, and cook for an additional minute. Stir in the tomatoes, breaking them apart with your spoon. Heat to a simmer, then crack eggs on top of the tomato mixture. Sprinkle feta cheese throughout. Cover and simmer for 10 minutes, or bake in the oven preheated to 375° until egg whites are opaque (about 10 minutes).
Finish with fresh herbs, and serve with warm pita or your favorite crusty bread.
Mushroom & Chevre Crêpes
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 10 crepes
Ingredients:
1 c. flour
2 eggs
½ c. whole milk
½ c. water
3 T. butter, melted, plus 2 T. butter
¼ t. fine salt
8 oz. mushrooms, sliced
¼ t. salt
dash of pepper
4 oz. chevre
2 T. chives
2 T. parsley
2 T. mint
2 T. dill
½ t. freshly-cracked black pepper
2 c. arugula
Directions: In a large bowl, whisk flour, eggs, milk, water, butter, and salt together until a thin batter is formed. Set aside to rest.
In a separate bowl, fold fresh herbs and pepper into the chevre. In a medium pan, melt butter over medium heat. Add mushrooms, salt and pepper, and simmer until cooked down (about 5 minutes). Set aside.
Heat a small pad of butter in a non-stick 12” skillet over medium heat. Ladle 1/3 cup batter into the pan, and swirl around until the pan is completely covered with a thin layer. Cook on each side for 1-2 minutes, until lightly golden. Cook the remainder of the batter using the same method.
To assemble the crepes, spread 2 tablespoons of chevre/herb mixture on the crepe, place ¼ cup of arugula down the center, and spoon sautéed mushrooms on top.
