Autumn Breakfast Stew
Vegetable stew for breakfast might sound unusual but this flavorful dish is sure to power you through the day. Chickpeas and lentils complement roasted autumn vegetables spiced with za’atar. Fresh avocado and eggs add protein, while Mama Lil’s Peppers lend a spicy kick. You can adjust the legumes and vegetables as the seasons change. Serve it with a piece of crusty bread and enjoy a healthy start to your day!.
- Serves 4
- 1/2 medium delicata squash
- 1/2 cup olive oil, divided
- 4 teaspoons za’atar, divided
- 1 large leek, thinly sliced
- 1 medium zucchini
- 2 red bell peppers
- 1 teaspoon kosher salt, divided
- 2 medium tomatoes, medium dice
- 2 teaspoons garlic, finely chopped
- 1 cup dried lentils
- 2-1/2 cups water
- 1 cup chickpeas, canned or precooked
- 1 cup apple cider
- 1/4 cup Italian parsley, coarsely chopped
- 1/2 cup extra virgin olive oil
- 8 eggs
- 1 avocado, quartered
- 16 slices Mama Lil’s Sweet Hot Pickled Peppers
Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside.
Remove the stem and base of the delicata squash, then halve the squash and scoop out the seeds (save the other half for another dish). Cut the squash into 3/4” dice and toss with 2 tablespoons of olive oil, 1/4 teaspoon salt and 2 teaspoons of za’atar. Spread the seasoned squash on one third of the prepared baking sheet.
Cut the zucchini into 3/4” dice and toss with 2 tablespoons of olive oil, 1/4 teaspoon salt and the remaining 2 teaspoons of za’atar. Place on the middle third of the baking sheet.
On the final third of the baking sheet, place the 2 red bell peppers. Brush the exterior of each pepper with a tablespoon of olive oil and season with salt.
Roast the squash, zucchini and bell peppers for 30 minutes, or until the squash is tender and golden brown. Allow the vegetables to cool for 20 minutes, then peel the bell peppers. Cut the peppers in half, remove the seeds, then coarsely dice them. Set the roasted vegetables aside.
In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium–high heat and add the leeks. Cook covered for 3-5 minutes.
Add the tomatoes and garlic and simmer for another 3 minutes. Add the lentils, water and 1/2 teaspoon salt. Simmer for 30 minutes to cook the lentils.
Add the squash, zucchini, bell peppers, chickpeas and apple cider to the large saucepan. Simmer for another 8-10 minutes to marry the flavors. Add the Italian parsley and stir to combine.
Divide the stew between four bowls and start preparing the eggs.
Warm a small sauté pan over medium-low heat. Add 2 tablespoons extra virgin olive oil and crack 2 eggs into the pan. Season with salt and pepper and cook to your preference. Top the stew with the eggs and any extra olive oil in the pan. Garnish the plate with a quarter of the avocado and 4 slices of Mama Lil’s Peppers. Repeat for the other three plates. The eggs cook quickly, and the stew holds its heat, so all 4 servings will come out warm.
Serve with a slice of Macrina’s Skagit Sourdough toast or another of our hearty loaves. Enjoy!
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