Preparation

• Prepare the shakshuka base: Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
• Simmer the sauce: Stir in the diced tomatoes, tomato paste, paprika, cumin, chili flakes (if using), salt, and pepper. Let simmer for 10 minutes, stirring occasionally, until the sauce thickens.
• Prepare the mini loaves: Cut off the top of each mini loaf and hollow out the inside, leaving about 2 cm of crust to form a sturdy bowl. Place the loaves on a baking sheet.
• Assemble: Spoon the shakshuka mixture into each bread bowl. Make a small well in the center of each and crack an egg into it.
• Bake: Bake at 475°F (245°C) until the eggs are set, about 7 to 10 minutes.
• Garnish: Top with crumbled feta and chopped parsley or cilantro for added flavor.
• Serve: Serve warm with the bread “lid” on the side for dipping. Enjoy!

Preparation

• In a large bowl, mix the sugar and cinnamon and set aside.
• In another large bowl, mix the eggs and milk and set aside.
• Flatten the croissant loaf slices with a rolling pin, then spread with cream cheese. Next, add a bit of apple pie filling and gently roll the slices. They should be rolled tightly enough to hold together during cooking.
• Dip the rolls in the egg and milk mixture and cook them in a buttered skillet over medium heat.
• Once the rolls are cooked, place them in the sugar mixture to coat them well.
• Drizzle maple syrup over the rolls.

Preparation

• In a skillet, melt the butter with the crushed chili flakes for about 5 minutes, then transfer to a bowl.
• Spread one side of the bread slices with the chili butter. Place the buttered side down in the same skillet as in the first step.
• On one of the slices, add the goat cheese, cheddar, and honey, then close the sandwich with the other slice of bread. To aid in cooking, you can cover the skillet with its lid.
• After about 5 minutes, remove the lid and drizzle honey on the sandwich.

Preparation

Preparation

• Using a serrated knife, cut the top of the bread roll, angling the knife towards the center.
• Using the knife or your hands, remove the crumb inside the bread roll.
• In a bowl, mix the eggs, milk, sugar, vanilla, salt, and cinnamon.
• Using a brush, spread the egg mixture onto your mini loaves. Make sure to thoroughly cover the inside and outside.
• Bake in the oven for 4-6 minutes at 360°F.
• Cook the butter in a pan over medium heat.
• Add the brown sugar and cream.
• Add the bananas and mix until softened.
• Remove the mini loaves from the oven. Place the banana mixture inside.
• Top with whipped cream and chopped pecans.

Preparation

• Preheat the oven to 350°F.
• In a bowl, mix the saffron, pepper, turmeric, ginger, cinnamon, and salt. Set aside.
• In a saucepan, sauté the onions with olive oil.
• Add the chicken, parsley, butter, spice mixture, and water. Cook for 3-5 minutes while stirring.
• Cover the pan and let it cook for about 25 minutes.
• Using a spoon or slotted spoon, remove the chicken from the mixture and place it in a bowl. Set aside.
• In the same pan, add the eggs to the remaining sauce and whisk until the eggs are cooked.
• In a food processor, mix the almonds, cinnamon, powdered sugar, and orange blossom water.
• Shred the chicken.
• Using a serrated knife, cut the top of the bread roll, angling the knife towards the center.
• Using the knife or your hands, remove the crumb inside the bread roll.
• In your mini bread roll bowl, place the egg mixture, then the chicken, and finally the almond mixture.
• Place the stuffed rolls on a baking sheet and bake for about 20-30 minutes.
• Decorate your mini bread roll with powdered sugar and cinnamon.