Moroccan Shakshuka Brunch with Chai Spiced Baked Apples

Updated: Jan 10

Weekend Brunching

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from December 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Fall 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN

Texy Lentil Autumn Vegetable Soup


Yields: 4 Servings


Ingredients

  • 2 teaspoons olive oil

  • 1/2 small sweet onion, diced

  • 1 small yellow or red pepper, seeded and diced

  • 2 teaspoons P.S. Flavor!™ Moroccan Spice

  • 3 finely minced cloves of garlic

  • 1/2 pound of 90/10 ground grass-fed sirloin or ground turkey breast

  • 1 cup ground roasted cremini mushrooms*

  • 1 tablespoon red curry paste

  • 1 tablespoon lower-sodium soy sauce

  • 28-ounce can petite diced tomatoes in juice

  • 1 tablespoon tomato paste

  • 4 eggs

  • 1/2 cup crumbled feta

  • Fresh cilantro sprigs, for garnish

  • Toasted baguette or multigrain loaf slices, optional


Method

  1. Preheat the broiler to low heat.

  2. To a large cast iron skillet on medium high heat, add olive oil and then the onions and peppers and sauté until slightly browned and caramelized, about 5-6 minutes.

  3. Next, add in the garlic, Moroccan Spice, ground sirloin or turkey, and mushrooms, and cook until the meat is browned and cooked throughout.

  4. Stir in the curry paste and soy sauce until combined. Pour in the tomatoes, stir, and bring to a boil. Stir in tomato paste to thicken, and adjust seasoning to taste, adding more Moroccan Spice as desired.

  5. Crack 4 eggs right on top of the shakshuka, sprinkle eggs with Moroccan Spice, and place the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked.

  6. Sprinkle with feta and sprigs of cilantro.

  7. Serve alongside toasted baguette slices, if desired.

* Roasted cremini mushrooms: wash and dry 1 pound whole cremini mushrooms and toss in 1 tablespoon extra virgin olive oil and 1 teaspoon P.S. Flavor!™ Moroccan Spice. Place mushrooms on a sheet pan, stem up, and bake in a 400 degree oven for 25-30 minutes until all the water is removed from the pan and the mushrooms begin to brown slightly. Cool and then chop mushrooms in a food processor until the mixture resembles course ground beef.


Chai Spiced Baked Apples


Ingredients

  • 4 medium sized apples, such as gala, fuji, or honey crisp

  • 1/2 cup rolled oats

  • 2 teaspoons honey

  • 2 teaspoons P.S. Flavor!™ Mai Chai

  • 2 tablespoons Craisins

  • 3/4 cup unsweetened apple juice

  • Basil leaves, garnish

  • Apple stems, optional garnish

  • Honey and/or plain Greek yogurt mixed with a bit of Mai Chai, optional garnish


Method

  1. Press the apple corer through the center of each apple. It makes a hole that is about 3/4 inch wide. The hole should go through the entire apple. Retain the stems for garnish.

  2. Mix together oats, honey, 1 1/2 teaspoons Mai Chai, and Craisins.

  3. Fill each of the apple holes with this mixture.

  4. Place in microwave safe dish. Now pour 3/4 cup apple juice over apples.

  5. Cover with microwave safe plastic wrap. Place in microwave oven and microwave on high for 10-12 minutes.

  6. With oven mitts on, carefully remove from microwave. Let stand 2 to 3 minutes before serving.

  7. Sprinkle with remaining ½ teaspoon Mai Chai. Garnish each apple with basil leaf and apple stem, and drizzle with honey and/or Mai Chai Greek yogurt, if desired.



 


 


Grocery List


MEAT 1/2 pound of 90/10 ground grass-fed sirloin or ground turkey breast


PRODUCE Small sweet or red onion

1 small yellow or red pepper

1 bulb garlic (need 3 cloves)

4 medium sized apples, such as gala, fuji, or honey crisp

8 ounce package cremini mushrooms

Fresh cilantro

Fresh basil


DAIRY 4 large eggs

Feta cheese

Plain Greek yogurt, optional


MISCELLANEOUS

Red curry paste

28-ounce can petite diced tomatoes

1 can tomato paste

Baguette or multigrain loaf

Rolled oats

Craisins

Unsweetened apple juice

Wine, if desired

CHECK YOUR PANTRY FOR Extra virgin olive oil

Lower-sodium soy sauce

Honey


P.S. FLAVOR!™ SPICES Moroccan Spice

Mai Chai

 

Prep Sheet

EQUIPMENT Chef’s knife

Cooking spatula or spoon

Apple corer, or pairing knife

Measuring cups and spoons

Large cast iron skillet (or large oven proof skillet)

Small bowl

Wooden spoon

Microwave safe dish

Microwave safe plastic wrap

Oven mitts


PRE-PREPPED INGREDIENTS 1/2 small sweet onion, diced

1 small yellow or red pepper, seeded and diced

3 finely minced cloves of garlic

1 cup roasted cremini mushrooms*, ground

4 medium sized apples, cored (retain stems for garnish)

Toasted baguette or multigrain loaf slices, optional


INGREDIENTS TO HAVE READY 1 tablespoon P.S. Flavor!™ Moroccan Spice

2 teaspoons P.S. Flavor!™ Mai Chai

1 tablespoon extra virgin olive oil

1/2 pound of 90/10 ground grass-fed sirloin or ground turkey breast

1 tablespoon red curry paste

1 tablespoon lower-sodium soy sauce

28-ounce can petite diced tomatoes in juice

1 tablespoon tomato paste

4 eggs

1/2 cup crumbled feta

Fresh cilantro sprigs, for garnish

1/2 cup rolled oats

2 tablespoons Craisins

3/4 cup unsweetened apple juice

Wine of choice

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!



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