Issue 009: Out of Many, One Pan

Hey Q-Crew!

This month is all about the best part of waking up aka breakfast! With everything we have going on these days, spending hours over a stove may not always be feasible and nobody wants to do a bunch of dishes. So this week’s issue focuses on (mostly) oven baked one pan meals! We’re making Vaca Frita Easter Breakfast Casserole and Jamaican Bully Beef (aka Corned Beef) Shakshuka

This month’s theme is Wake & Bake! No it’s not about 4/20 (though I don’t judge). We’re making oven baked breakfasts. Whether you’re cooking for you or the whole family, every issue I’m showing you how to make something hearty to warm up the soul!

Vaca Frita Easter Breakfast Casserole

Prep time: 1 hour 30 minutes

Cook time: 4 hours

Servings: 8

Ingredients:

• Vaca Frita:
  • 2 Ibs chuck steak, cut into 2-3 chunks
  • 2 bay leaves
  • 2 tsp salt
  • 2 garlic cloves whole
  • 1 small bunch thyme
  • 32 oz beef stock
  • 1 large sweet onion sliced
  • 8 cloves garlic minced
  • 2 limes zest and juice
  • 2 tbsp sour orange juice
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp oregano
  • 2 tsp black pepper
  • 2 tbsp oil
• 20 oz diced frozen hashbrown potatoes
• 2/3 cup half & half
• 8 large eggs
• 1 cup chopped bell peppers
• 1 cup chopped fresh spinach
• 2 scallions sliced
• 1 cup queso quesadilla cheese (can sub with mozz or cheddar)
• 1 tsp salt
• 2 tsp black pepper
• 1/4 tsp cayenne pepper
• Cilantro and lime wedges to garnish

Step 2: Lower the heat to medium and braise the beef for 3 hours until fork tender. Note: You can also pressure cook for 45 minutes.

Step 4: Mix in the minced garlic, lime zest and juice, sour orange juice, cumin, chili powder, oregano, and black pepper and let marinate for 20 minutes.

Step 6: Continue sautéing until you reach your desired level of crispiness, remove from the pan and set aside.

Step 8: Toss half of the vaca frita with the bell peppers, spinach, and scallions, then layer over the potatoes.

Step 10: Pour the egg mixture into the pan covering the meat and potatoes completely. Cover with plastic wrap or foil and refrigerate overnight (or for at least 1 hour if you don’t have the time.)

Step 12: Bake uncovered for about 35 minutes until the top is bubbly and golden and the edges are crispy. The eggs will puff up while baking and shrink when cooled.

Step 14: Cool for 10 minutes before cutting.

Jamaican Bully Beef (aka Corned Beef) Shakshuka

Prep time: 10 minutes

Cook time: 25-30 minutes

Servings: 5

Ingredients:

• 5 eggs
• 19 oz of canned corned beef (Grace or Libby)
• 1 medium yellow onion diced
• 1 scallion sliced
• 1/3 scotch bonnet pepper diced seeds removed (optional)
• 6 cloves garlic minced
• 2 plum tomatoes diced
• 1/4 cup ketchup
• 2 tsp black pepper
• 2 tsp paprika
• 1 cup bell peppers diced
• 2 tbsp of oil

Step 2: Add the garlic, scotch bonnet, and tomatoes and continue sauteing until the garlic is fragrant and the tomatoes begin to soften.

Step 4: Stir in the ketchup, black pepper, and paprika and cover to simmer. Preheat your oven to 375°.

Step 6: Bake the shakshuka uncovered at 375° for 7-10 minutes for runny yolks and 12-15 minutes for solid yolks. Note: The egg will continue to cook after being removed from the oven.