Chef Jessica Monty
Campfire Breakfast
INGREDIENTS
- 1 can Garbanzo Beans
- 4 cloves of garlic
- Baby Bell peppers
- 1 Summer Squash
- 1 Yellow Onion
- bundle of thyme
- bundle of parsley
- Feta cheese
- 2 Eggs
- Bacon
- Salt and pepper to taste
DIRECTIONS
- Cook bacon and render all the fat/grease
- dice one white onion
- Slice Bell Peppers into rounds. no need to core before slicing
- Cut squash into half moons
- Mince garlic cloves
- use a fork and comb out parsley leaves; Set half aside and mince other half
- Add a splash of bacon grease to a skillet and add onion, bell pepper, and a pinch of salt and Sauté over medium heat for about 3 minutes, until softened.
- Add squash, garlic, and fresh thyme and cook another 4–5 minutes, stirring occasionally, until everything is tender and fragrant
- Pour in the can of garbanzo beans (with liquid). Stir to combine and let it simmer for 1–2 minutes to absorb flavors
- in a separate pan, add a bit of bacon grease and fry eggs; season aleppo pepper and salt
- Chop the bacon into pieces and stir into the hash. Add a handful of feta cheese and stir gently to combine
- Plate the hash, top with fried eggs, and finish with the remaining fresh parsley
MIDDLE EASTERN HASH
There’s something incredibly comforting about a breakfast that comes sizzling hot in a skillet — hearty, colorful, and deeply satisfying. The Middle Eastern hash and egg breakfast skillet is just that: a one-pan wonder that brings together bold spices, fresh herbs, perfectly cooked eggs, and a medley of vegetables in a dish that’s as beautiful as it is delicious.
What Is a Middle Eastern Hash: Think of it as the spiced cousin of your classic American hash. Instead of just potatoes and eggs, this skillet packs in layers of flavor with ingredients like potatoes, onions, garlic, bell peppers, spices, herbs and of course eggs.
Regional Variations & Inspirations: This dish takes cues from several Middle Eastern classic like Shakshuka – the beloved North African/Middle Eastern dish of poached eggs in spiced tomato sauce. Batata Harra – spicy Lebanese potatoes tossed with garlic, chili, and cilantro. Israeli breakfast hashes – often full of fresh veg and served with salad or labneh. The hash and egg skillet blends these inspirations into something uniquely flexible — hearty enough for brunch, light enough for breakfast, and tasty enough for any time of day.
Final Thoughts: The Middle Eastern hash and egg breakfast skillet isn’t just a meal — it’s an experience. It brings the warmth of a home-cooked dish and the vibrant spices of the region into your kitchen. Whether you're sharing it with family on a slow weekend morning or cooking up a quick solo lunch, it’s a dish that feels like comfort and adventure all in one.
KNIIFE UTILIZED
The 8-inch Chef’s Knife is your go-to for all the heavy lifting at the start. Chopping root vegetables like potatoes, sweet potatoes, or carrots—the chef’s knife handles these dense ingredients with power and balance. Dicing onions and peppers, where a smooth rocking motion lets you move quickly through a pile of aromatics. Crushing garlic with the flat side of the blade, then giving it a rough chop—perfect for a base that brings warmth and depth to the hash. Slicing pita or flatbread for toasting alongside the meal.
Why this knife here: The weight and curved belly make it ideal for rocking cuts and tougher ingredients—perfect when your cutting board is perched on a picnic table or cooler lid.
Enter the Santoku with Kullens —designed for precision and finesse. Chopping fresh herbs like parsley, mint, or cilantro to scatter over the finished hash. Slicing tomatoes or cucumbers for a quick salad or side—its granton edge helps reduce sticking, keeping slices clean and intact. Dicing feta or halloumi if you're adding cheese to the dish—less drag and cleaner cuts.
Why this knife here: The Santoku’s lighter feel and flatter edge give you control over delicate, high-moisture ingredients. The kullens reduce friction, so nothing sticks to the blade—especially handy when water’s scarce and cleanup is minimal.
