November Recipe of the Month: Autumn Breakfast Stew

Vegetable stew for breakfast? This flavorful dish will help power you through the day. Chickpeas and lentils meld with fall vegetables in a garlicky za’atar-flavored tomato sauce. A healthy dash of olive oil, fresh avocado and eggs add protein and nourishment. Mama Lil’s peppers add some zip. No wonder this is such a popular brunch item at our cafés. 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.INGREDIENTSServes 4½ medium-sized Delicata squash1 medium zucchini squash2 red bell peppers½ cup olive oil, divided4 tsp za’atar spice, divided1 tsp kosher salt, divided1 large leek, thinly sliced2 tsp garlic, finely chopped2 medium tomatoes, medium dice1 cup dried lentils2½ cups water1 cup chickpeas, canned or precooked1 cup apple cider¼ cup Italian parsley, coarsely chopped½ cup extra virgin olive oil8 eggs1 avocado, peeled and quartered16 slices Mama Lil’s Sweet Hot Pickled PeppersPreheat the 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 (refrigerate one half to use for another dish). Cut the squash into ¾” squares and toss with 2 Tbsp of olive oil, ¼ tsp salt and 2 tsp of za’atar. Spread the seasoned squash on one-third of the prepared baking sheet.Cut the zucchini into ¾” squares and toss with 2 Tbsp of olive oil, ¼ tsp salt and the final 2 tsp 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 with 2 Tbsp 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 asideIn a large saucepan, place the final 2 Tbsp of olive oil and sauté the leeks over medium-high heat. Cover to sweat the leeks. Cook for 3 to 5 minutes.Add the diced tomatoes and garlic, simmer for another 3 minutes. Add the lentils, water and ½ tsp salt. Simmer for 30 minutes to cook the lentils.Add the roasted peppers, delicata squash, zucchini, chickpeas and apple cider to the large saucepan. Simmer for another 8 to 10 minutes to marry the flavors. Add the Italian parsley and stir to combine.Divide the stew between 4 plates and start preparing the eggs.Warm a small sauté pan over medium-low heat. Add 2 Tbsp extra virgin olive oil and crack 2 eggs into the pan. Season with salt and pepper and cook to your doneness preference. Top the stew with the eggs and any extra olive oil in the pan. Garnish the plate with a quarter of the sliced avocado and 4 slices of Mama Lil’s Peppers. Repeat for the other 3 plates. The eggs cook quickly, and the stew holds its heat, so all 4 plates will come out warm.Serve with a slice of Macrina’s Skagit Sourdough toast (our preference), or another hearty loaf.