They say breakfast is the most important meal of the day, but, I’ll be honest, it’s the one meal a day I almost always skip. Often times it’s because I’m in a rush, or just not that hungry, but honestly I think it’s because I’m never really that excited about traditional breakfast options. Here in North America at least, breakfast is often associated with sugar-filled and sweet foods that simply aren’t that enticing to someone with hardcore savoury palette like mine. But outside of North America, savoury breakfast dishes are far more common, and they’re always the ones that get me excited to eat before noon.
In fact, eating olives at breakfast might seem strange to you, but to me there couldn’t be anything better. When my friends at Olives from Spain Canada asked me to create a breakfast recipe with their delicious olives (from Spain, obviously), I was basically fist pumping the air while I brainstormed all of the delicious ways that my beloved olives could be enjoyed in the mornings.
When I do eat breakfast, I like it to be protein-packed to fuel my day and get my body ready for a kickass workout at the gym. I also always like to cook enough to serve a crowd, or at least have leftovers, so this lead me to create one of my favourite savoury breakfast options: The Shakshuka. Of course in this version I’ve added delicious Gordal olives from Spain to the traditional dish that consists of eggs cooked in tomatoes. To serve, I went one step further and whipped up a batch of Rosemary and Olive Scones (also made with the yummy green Gordal olives from Spain) that I’ve included below. Keep reading for both recipes!
Homemade Shakshuka Recipe Made with GORDAL Olives from Spain
What You Need:
- 12 Gordal Olives from Spain
- 2 tbsp olive oil
- 1 small-med onion, sliced or diced
- 1 cloves garlic
- pinch of salt
- 1 orange or red pepper, sliced or diced
- 2 medium tomatoes, diced
- 1/2 cup passata
- 1/2 tsp cumin
- 1/2 tsp fennel seeds
- 1/2 tsp smoked paprika
- ground pepper
- chilli flakes
- 1 tsbp olive brine
- 4 organic eggs
- fresh herbs (such as dill and parsley)
What To Do:
- Heat the olive oil over medium heat in a medium size pan or skillet, then add the onion to the pan. Saute for 5-10 minutes until the onion begins to turn golden brown, then add the garlic and salt. Continue to saute until the onions start to caramelize.
- Next, add the peppers and saute for a couple of minutes to soften before adding in the diced tomatoes.
- Let the tomatoes, pepper and onion cook together for a few minutes before stirring in the passata, followed by the spices. Taste and adjust the seasoning as desired.
- Add the Gordal olives from Spain and olive brine, stir to combine, then create 4 pockets within the mixture for your eggs.
- Crack one egg into each pocket, then cover the pan with a lid for a few minutes to let the eggs cook. Keep an eye on them and cook for as little or as long as you like depending on how well done you like your eggs to be!
- Once your eggs are cooked to your liking, take the pan of the heat and garnish with chopped fresh herbs, crumbled feta and fresh ground pepper.
Rosemary and Gordal Olive Scones Recipe
What You Need:
- 1 cup chopped Gordal olives from Spain
- 3.5 cups of all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- fresh ground pepper
- 8 tbsp cold unsalted butter
- 1/4 cup local honey
- 1.5 cups of buttermilk (plus extra for brushing)
- 1 tbsp fresh chopped rosemary
- coarse sea salt
What To Do:
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl or stand mixer, combine your dry ingredients (flour, baking powder, baking soda, salt and fresh ground pepper).
- Once mixed, add in the butter until the mixture resembles crumbs, followed by the honey and buttermilk. Once combined, add in the chopped Gordal olives and chopped fresh rosemary.
- The dough mixture should look a little shaggy and be somewhat dry. Form into into a large ball before shaping them into wedges or discs on your baking sheet, approximately 1 inch apart.
- Brush each piece with a bit of buttermilk and a sprinkle of sea salt.
- Place sheet on the middle rack in your oven and bake for 25-30 minutes until the tops are golden brown.
- Serve and enjoy!
(Story and recipes by Editor-in-Chief, Gracie Carroll)