Bon Appetit - October 2017

16  OCTOBER 2017

ILLUSTRATIONS: LARRY JOST (SWEET POTATOES,

SHAKSHUKA); CLAIRE MCCRA

CKEN (BRUNCH DRINKS).

FOR RESTAURANT DETAILS, SEE SOURCEBOOK.

KRISTIE PIERCE, Roslyn, NY

DEAR BON APPÉTIT, I CAN’T GET THE TOMATILLO SHAKSHUKA

FROM JACK’S WIFE FREDA IN NEW YORK OUT OF MY MIND.

IT’S THE PERFECT DISH FOR A LAZY BRUNCH WITH MY FAMILY.

“Do some prep

work and poach

your eggs ahead

of time. It’s so

easy to cook a

batch, then drop

them in simmering

water to rewarm.”

BILLY ALLIN,

Bread & Butterfly,

Atlanta

“Serve

customizable

dishes, like toast

and grain bowls,

with a few sauces

or toppings so

everyone gets

what they want.”

JEFF GOODMAN,

Superba Food +

Bread, L.A.

Brunch

for a Crowd

Want to host

your own laid-

back Sunday get-

together? Take this

advice from pros

who have served

more than their fair

share of mimosas.

r.s.v.p.

drizzle with 1 Tbsp. oil; season with salt.

Cover baking sheet with foil and bake

until tender, 45–55 minutes. Let cool.

Transfer onion and garlic to a food

processor; add bell pepper, jalapeño,

tomatillos, and cilantro and pulse

until mostly smooth but with some small

pieces remaining. Transfer mixture to

a medium saucepan and stir in coriander,

cumin, and a generous pinch of salt.

Bring to a simmer over medium-high

heat and cook 3 minutes (color will

become muddy if overcooked). Stir

in hot sauce; taste and season sauce

with more salt and more hot sauce

if you want to up the heat.

Heat remaining 1 Tbsp. oil in a

medium nonstick skillet over low. Crack

eggs into skillet, spacing the yolks

evenly around the pan; the whites will

touch. Cover skillet and cook eggs

until whites are cooked but yolks are

still soft, about 5 minutes.

Spoon sauce around eggs, leaving

yolks and some of the whites exposed,

and top with parsley. Serve with toast.

DO AHEAD: Onion and garlic can be

baked 1 day ahead. Cover and chill.

GREEN SHAKSHUKA

4 SERVINGS Unlike a traditional

shakshuka, in which the eggs poach in the

sauce, here the eggs are gently cooked

in the pan first, then covered with sauce.

1 medium onion, peeled,

quartered through root end

3 garlic cloves, peeled

2 Tbsp. olive oil, divided

Kosher salt

½ green bell pepper, ribs and

seeds removed, quartered

½ jalapeño, seeds

removed, quartered

12 oz. tomatillos, husks removed,

rinsed, halved lengthwise

¼ cup cilantro leaves with

tender stems

½ tsp. ground coriander

½ tsp. ground cumin

1 Tbsp. (or more) green hot sauce

4 large eggs

Chopped parsley (for serving)

4 thick slices brioche, toasted

Preheat oven to 300°. Place onion and

garlic on a rimmed baking sheet and

“The second

your guests

arrive, serve

them something.

I ‘cocktail the

wait,’ which

means if the

food’s not ready,

everybody

gets a drink.”

JOHN GORHAM,

Tasty n Sons,

Portland, OR

“Presenting

food on platters

encourages

guests to help

themselves.

Plus, it’s easier

for everyone

to mingle, and

it relieves

some stress

from the host.”

AUTUMN

WILLIAMS,

Pinewood Social,

Nashville