Cooking an Autumn Jubilee Sunday Brunch

Autumn on a cool Sunday brings an opportunity to make a wonderful dish for Sunday Brunch. Whether it is only for your family, or as a dish to celebrate a birthday or holiday, this dish is hearty and filling. Full of flavor, My Sweet Babboo has declared this one a keeper. So, today we make Persian Eggs with Spiced Beef and Fire Roasted Tomatoes. I hope my non-quilting readers will jump on this one, and enter the giveaway!

The recipe is from the Milk Street cookbook The World in a Skillet (available on Amazon in both hardcover and Kindle editions). I’ve cooked several recipes of wonderfully inventive dishes with international flavors from this cookbook, all using only one skillet for easy clean up. I’ve got a dozen more little sticky notes on pages for future meals, too. This recipe calls for Fire Roasted tomatoes, easily found in the grocery store canned tomato section.

The recipe also calls for turmeric, not something I had in my pantry, but you can substitute dry mustard. Gather the rest of the ingredients of ground beef, onions, spices and eggs.

In a 12-inch skillet over medium-high, heat the oil until shimmering. Cook the beef, onion and garlic. Stir in the coriander, turmeric and cayenne, then add the tomatoes with juices. Bring to a simmer, cover and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Watch the dish as it cooks so it doesn’t run dry, there should be some liquid left to steam the eggs.

Taste and season with salt and black pepper. Be sure to season the sauce well before adding the eggs. With the pan over medium-low, use the back of a spoon to form wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and black pepper. I just did two eggs for the two of us, and then did more when I heated up the leftover beef and tomato base. The recipe makes 6.

Cover and cook for 5-8 minutes, until the egg yolks are done to your preference. Off heat, sprinkle with the scallions and drizzle with additional oil if desired. I also added a bit of chopped fresh parsley from my garden.

I like my eggs cooked just to the point of not being runny. These were left on medium low heat for 8 minutes. Cook for less time for runny yolks, or add more time for more solid yolks.

Oh, my, this was so good! The perfect Sunday brunch dish for a chilly day. A slice of crusty bread would finish it nicely!

Download a pdf of Persian Eggs with Spiced Beef and Tomatoes.

Today’s giveaway is sponsored by Milk Street! To enter, visit Milk Street’s Recipes page and take a look at some of the free recipes you can see. Or join the site for the trial period for just $1, and see them all. Leave a comment on this post with the one that looks most appealing to you.

Today’s giveaway is a copy of Milk Street’s The World in A Skillet cookbook! Just leave a comment on this post with your recipe choice, then click on the Rafflecopter button below to enter the drawing.

Which Milk Street recipe looks most appealing to you?

58 thoughts on “Cooking an Autumn Jubilee Sunday Brunch

  1. Mary Stori

    Sounds good….I make a similar dish with the addition of fresh spinach, cheddar cheese, & beaten eggs right into the meat mixture. It’s called Joe’s Special…..famously created by a small restaurant in San Francisco to feed late night or early morning diners.

  2. Linda Bruce

    Would love to try the creamy pasta sausage and greens. Always looking for non tomato pasta recipes and loved Kimball’s Cooks Illustrated recipes.

    1. Niki B

      The smoky chicken and sweet potato tray bake looks yummy. I love sweet potatoes. Thanks for a fun autumn jubilee.

  3. Ulrikken

    Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo) – wonderful ingredients, looks yummy!

  4. Joan Sheppard

    I haven’t had breakfast yet – so guess what I’m having this morning. Thanks! Looks so yummy

  5. Debbie Miller

    I love potato soup in cold weather so I’ll be trying “Columbian Potato Soup with Chicken, corn and capers.”

  6. Hard to choose just one! I looked at several pages and some that were intriguing were spice rubbed pork chops with peach pics de gallo, the drunken shrimp with tequila, and the roasted winter squash with lime, chili and cilantro. Love skillet cooking, as there are just two of us at home now. I enjoy simple cooking these days.

    1. Darlene M Johnson

      GINGER-SCALLION SKILLET SHRIMP WITH NAPA CABBAGE sounds amazing. I love shrimp pretty much in any form.
      My grandson calls runny eggs “exploding eggs”. He’s 5 and absolutely loves them as is, no toast required for him.

  7. lee

    Having a lot of winter squash to use up including Delacata, I would try the Roasted Winter Squash with Lime, Chili and Cilantro!

  8. Your egg dish looks yummy! I might have to try this one. On the Milk Street website, I liked the sounds of Smokey Chicken and Sweet Potato Traybake. I’m ready for those comfort food types of meals – soups and stews and oven roasted thinfs!

  9. Cynthia A

    The chicken cutlets that Nancy H mentions sounds wonderful, I’m definitely going to check this book out. I love the dish you are making with the eggs!!!

  10. Cathie J

    Pan Roasted Winter Vegetables with Miso, Ginger and Honey looks tasty to me. Thanks for the giveaway. Your brunch dish looks tasty.

  11. Linda Clark

    I looked at several of the recipes, but I just don’t cook like this. Sorry! Im just an old mountain gal with traditional tastes.

  12. This looks unbelievably delicious! I tried to enter a comment in the box above but for whatever reason I couldn’t so I’ll add one here and hope that works. It looks like a great book — I love the series.

  13. Betsy Pompi

    The Glazed Spicy Sweet Stir-Fry Vegetables. As a veganish vegetarian, I look at recipes with how can I veganize them. I love stir fries because they’re a great way to do a quick dinner—veggies, rice and maybe a protein or maybe not. And I love spicy sweet.

  14. Sara Ray

    Cook books are enjoyable to read. You posted another Milk Street recipe that sounded divine.
    Thank you

  15. Pat Semeraro

    So many wonderful sounding recipes! My Italian hubby would probably love for me to make the ITALIAN SUMMER VEGETABLE STEW. Thanks Milk Street for making our Jubilee extra fun.

  16. Gabriele Beck

    The first recipe that popped up is one I would love to try- the beets and carrots with balsamic vinegar. Many other recipes have veggies that I have at home because of my CSA membership.

  17. Cindy Beal

    Your Persian Beef looks delish!!!!! I think the Greek Apple Cake sounds so good!!!!! And I have always wanted to to try Falafel. I love Christopher Kimball!

  18. Keisha Baynard

    I would like to try the creamy pasta with sausage and Hearty greens. That have some recipes that would be great for date night.

  19. For me, the Mexican style corn with chili and lime really takes me back to my time in Mexico, but that’s a summer recipe in my mind. The balsamic roasted carrots and beets seemed very fitting for the season.

  20. Sarah in Franklin

    I want to try ZA’ATAR CHICKEN AND VEGETABLE TRAYBAKE WITH TAHINI-LEMON SAUCE. I have both the za’atar and tahini in house and have never used the za’atar. I think it will be on the menu this week.

  21. I downloaded the pdf of your recipe. I have a non-adventurous partner, so I’d probably opt for the Greek Apple Cake with Honey and Cinnamon. How could I go wrong!

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