What’s a Mother’s Day morning without brunch? Chef Ayesha Nurjaja is back in the kitchen today as she creates two of her favorite elegant egg recipes for her mom’s special day. She showed us how to make a flavorful potato and onion frittata and green spring vegetable shakshuka with garlic yogurt.
Mom’s potato and egg frittata
Asha Nurjaja
This is a classic dish in my mother’s house. When my brother and I were kids, Gram and Ankie would come over every Sunday morning for breakfast. Anky brought bagels, rolls, and bread. Mom will change the type of breakfast. However, her potato and egg frittata was served repeatedly. This recipe makes a hearty serving for 6 people, so there wasn’t much left over. I would be remiss if I didn’t mention that it’s also a staple of our beach sandwiches. Mom made it and put it whole on a Calabrese bread twist with her seeds and wrapped it in aluminum foil. And I still do. Mom says: She says, “Simple, healthy ingredients are the most important ingredients for results. Food brings unity, food is love, and food, when shared in a safe place, brings peace.”
Bright and spicy green shakshuka
Asha Nurjaja
Nothing beats traditional tomato-based shakshuka. But this fresher, lighter version is so perfect for spring. Perfectly poached eggs, spicy green sauce and creamy garlic yogurt make this plate completely irresistible.
If you like these beautiful brunch recipes, try the following:
