Mediterranean Brunch Casserole

RECIPES | FEBRUARY 2018

artSAVOR 20

Mediterranean Breakfast Casserole
with Ground Turkey, Eggs and Basmati Rice

Shakshuka or Paella or Bibimbap? That is the Question . . . Does it really matter? To me cooking is all about creating flavors and not being limited by any recipe or cooking technique. Remember whatever recipe or cooking method you follow today was first created by someone else. Be bold and explore, that someone could be you. artSAVOR 20 and artSAVOR 75, meld to create a truly delicious array of flavors in my variation of shakshuka-style casserole. This is another picture-perfect dish to create from reserved food in your refrigerator and pantry.

artSAVOR 20 Ingredients

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Black Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices

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Serves 4 – 8

INGREDIENTS

2T Olive Oil
1C Cooked Frozen Lentil, thawed
¼C Red Kidney Beans, Can Drained and Rinsed
¼C Garbanzo Beans, Can Drained and Rinsed
3T artSAVOR 75, Already mixed with olive oil
2T Olive Oil
2lb Ground Turkey already mixed with artSAVOR 20
1C Cooked Plain Basmati Rice, room temperature
8 Eggs
1C Cherry Tomatoes, Halved
D Red Pepper Flakes
D Sea Salt and Pepper, Freshly Ground
3T Basil, Julienned

KITCHEN ESSENTIALS

14” Paella Pan
Wok

DIRECTIONS

Preheat oven to 400˚F
Heat oil in wok over medium high heat
Add lentil, kidney and garbanzo beans toss to sauté
Add artSAVOR 75 mixture, sauté for 1 minute or until aromatic, set aside
In the same wok, add rice and stir warm, remove from heat and set aside
Heat oil in paella pan, add turkey mixture and sauté until almost cooked through
Add rice and lentil mixture and cook for 1-2 minutes, spread flat
Break eggs over the turkey and rice mixture,
Distribute cherry tomatoes
Season with red pepper flaks, salt and pepper to taste
Transfer to oven and bake for 4-5 minutes or until eggs are set and whites are cooked
Remove from oven, top with basil and serve immediately

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