Pancakes, sausage and bacon have their place in a decadent Sunday brunch. But you know what’s also great? A late morning meal that won’t leave you napping for the rest of the day.
At restaurants like Galit in Chicago, Spice Finch in Philadelphia and Sarma in Somerville, Massachusetts, chefs take inspiration from Israeli, Turkish and Persian dishes and flavors to make brunch spreads that are rich with vegetables, spices and bright notes of citrus – without the sugars and carbs that lull you into an afternoon on the couch.
Any one of the dishes makes an excellent meal by itself. If your pod is big or you like leftovers, try making two, or all three, together.
Photo: Jacob Hand; set and food styling: Shannon Kinsella
Shakshukah With Sweet Potatoes Adapted from Galit restaurant in Chicago Makes: 6 servings
At Galit , a Middle Eastern restaurant in Chicago’s Lincoln Park neighborhood, chef Zach Engel adds sweet potatoes to shakshukah, a vegetarian breakfast of tomato and egg.
“For me, shakshukah is this dish that is emblematic of breakfast in Israel, both at home and in restaurants,” Engel says. “North African Jews from Tunisia, Libya and Morocco brought the dish with them. It’s convenient, hearty and chock-full of vegetables.” It’s also versatile: You can add feta, avocado, hot sauce, hot peppers or almost anything green you’re trying to clear out of the fridge.
Make-ahead tip: Follow steps 1-3 the day before brunch. Store in fridge overnight. In the morning, heat tomato mixture over medium-low to bring back to a sauce, and proceed with recipe. Eggs may take slightly longer to cook because pan won’t be holding heat from previous steps.
⅓ cup extra-virgin olive oil, divided 1 large sweet potato, peeled and diced 1 cup cherry or grape tomatoes 1 small sweet yellow onion, thinly sliced 1 Anaheim or banana pepper, thinly sliced 3 cloves garlic, minced 1 tablespoon kosher salt One 28-ounce can crushed tomatoes 4 eggs ½ teaspoon flaky sea salt 1 bunch parsley, finely chopped 1 bunch green onions, thinly sliced Step 1 Heat a 10-inch skillet over medium heat. Add 2 tablespoons of the olive oil. Add the sweet potatoes; cook for 10-12 minutes, stirring often. Remove sweet potatoes, and place on a plate lined with a paper towel.
Step 2 Add remaining olive oil to the pan, increase to high heat and add the tomatoes. They’ll burst a little bit, so be careful of splattering oil. Add the onion, pepper and garlic, and season with the salt. Let the vegetables cook until they become opaque but not quite caramelized, 2-3 minutes.
Step 3 Add the crushed tomatoes, then reduce to medium-low heat. Add the sweet potatoes back into the sauce. Cook for 3-4 minutes, until reduced and thickened.
Step 4 Using the back of a spoon, make four wells in the sauce. Crack an egg into each well, and cook until the whites are solid but the yolk is still runny, 8-10 minutes. Turn off the heat.
Step 5 Garnish each egg yolk with a sprinkle of sea salt, and sprinkle the parsley and green onions over the entire pan. Serve with bread of choice , if desired, to soak up the sauce.
Per serving without bread: 269 calories, 16 g fat, 3 g saturated fat, 124 mg cholesterol, 26 g carbohydrates, 12 g sugar, 9 g protein, 6 g fiber, 1,472 mg sodium
Print Recipe Photo: Jacob Hand; set and food styling: Shannon Kinsella
Broccoli Tabbouleh With Tahina Adapted from Spice Finch restaurant in Philadelphia Makes: 8 servings
“After brunch I want to go out and be active, not go home and take a nap,” says Jennifer Carroll, executive chef and partner at Philadelphia restaurant Spice Finch . “The way I cook is to feel nourished and full without feeling heavy and weighed down.”
Carroll often begins with a vegetarian or vegan version of a dish and adds meat or dairy when craving it. At Spice Finch, the tabbouleh – made untraditionally with quinoa instead of bulgur wheat – is one of these choose-your-own varieties. Stick with the version below or tack on a sunny side up egg, grilled shrimp or chicken. “I can have this every day and never get tired of it,” she says.
For tabbouleh : 1 head broccoli 1 cup cooked quinoa ½ large red onion, diced small 1 large tomato, diced ½ cup mixed chopped fresh herbs 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground Aleppo pepper ½ teaspoon ground sumac ¼ teaspoon each kosher salt and freshly ground black pepper, plus more to taste ¼ cup extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice For tahina : ⅓ cup tahini® ¼ cup water 2 cloves garlic, finely chopped 2 tablespoons freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil Kosher salt to taste Step 1 Cut florets from broccoli. Place florets in food processor, and reserve broccoli stems. Peel broccoli stems to their fleshy white centers. (Use a knife to cut off bumps, then a Y-peeler to remove the remaining dark-green skin.) Add to food processor. Pulse.
Step 2 In a large bowl, combine pulsed broccoli, quinoa, onion, tomato, herbs, spices, olive oil and lemon juice. Toss well, then taste for seasoning.
Step 3 In a small bowl, whisk tahini, water, garlic, lemon juice and olive oil. Season to taste with salt. The sauce will thicken quickly. If needed, add up to a ½ cup water just before using; stir until sauce is thin enough to pour.
Step 4 Arrange the broccoli mixture on a platter, then drizzle with the tahina. (You should use all of the sauce.) Serve immediately.
Per serving: 198 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 3 g sugar, 5 g protein, 3 g fiber, 88 mg sodium
Print Recipe Photo: Jacob Hand; set and food styling: Shannon Kinsella
Persian Salad With Pomegranate Vinaigrette Adapted from Sarma restaurant in Somerville, MA Makes: 8 servings
Asian pears “are crunchy and fresh and add lots of good texture,” says Cassie Piuma, chef and owner of Sarma in Somerville, Massachusetts. Piuma dices the fruit and teams it with Persian cucumbers, pomegranate and mint to make this colorful salad. Homemade pomegranate vinaigrette adds extra tang.
For vinaigrette : 2 tablespoons pomegranate molasses 2 tablespoons freshly squeezed lime juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard ⅔ cup extra-virgin olive oil Drizzle of honey Kosher salt and freshly ground black pepper to taste For salad : 4 Asian pears, medium diced 4 Persian cucumbers, medium diced 2 red bell peppers, medium diced Seeds from one pomegranate, about 1 cup ¼ red onion, very thinly sliced 1 tablespoon ground sumac Kosher salt to taste 1 cup fresh mint leaves, roughly chopped 1 cup fresh flat-leaf parsley leaves, roughly chopped Step 1 Place dressing ingredients in blender. Pulse until combined.
Step 2 Combine pears, cucumbers, peppers, pomegranate seeds, and onion in a large bowl with sumac and salt. Dress with pomegranate vinaigrette. (You should use all of the dressing.) Just before serving, top with herbs.
Per serving: 248 calories, 19 g fat, 3 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 14 g sugar, 2 g protein, 5 g fiber, 24 mg sodium
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