Full disclosure, I received a free copy of Lindsay Landis and Taylor Hackbarth's new book pushlished by Quirk Books, "Breakfast for Dinner" in order to do this review. You can purchase it here. Many, many thanks once again to Eric at Quirk Books for graciously sending me a copy.
Lindsay Landis' name might sound familiar because last year I reviewed her other book, "The Cookie Dough Lover's Cookbook," here and here. Or you might know Lindsay from her wonderful website, Love & Olive Oil. This time Lindsay is co-author with her husband to bring us the wonderful world of breakfast for dinner. Personally, I love breakfast so this was right up my alley. Once again, the cookbook is filled with beautifully photographed and designed recipes that are sure to tempt your taste buds. Unfortunately, as I posted yesterday I am doing the Dukan Diet so I was pretty limited in terms of what recipes I could test for this review. However, I did find one that could easily be made Dukan-friendly (I'm in the Cruse Phase and today is my lean protein + veggie day).
I made Shakshuka, a Middle Eastern breakfast of poached eggs (my fav!) in tomato sauce (I never met a tomato sauce I didn't like). In order to make it Dukan-friendly I had to omit the feta and pita (noooooo!). To be honest, I also omitted the parsley but because I forgot to get it at the market. :/ The recipe calls for mild peppers and suggests Anaheim but I couldn't find any so I used Poblano peppers which were still delicious. If you're never cooked with peppers before, fear not. The mild peppers truly are mild and even the Jalapeño that the recipe calls for will mellow out as it is cooked. The recipe was easy to follow and turned out wonderfully. I love a runny egg! Today, I made breakfast for lunch and it just goes to show that breakfast is truly a meal to be enjoyed any time of the day.
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