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24 Sep 2017

Toronto

By Gracie Carroll

A Shakshuka Recipe with Olives from Spain AND Rosemary Olive Scones

By Gracie Carroll

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:

What To Do:

Rosemary and Gordal Olive Scones Recipe

What You Need: 

 

What To Do:

xo

@EDITSEVEN

(Story and recipes by Editor-in-Chief, Gracie Carroll)

 

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