July 05, 2019
Serves 8 to 10
4 tablespoons olive oil
1 teaspoon cumin seeds
2 cups minced onion
1 cup minced red bell pepper
1 tablespoon minced garlic
2 tablespoons crushed dried fenugreek leaves
2 teaspoons sea salt
1 teaspoon chile powder (optional)
6 cups diced heirloom tomatoes
1 (14-ounce) can coconut milk
3 tablespoons grated ginger
5 to 6 cups whole grain bread, cubed into 1-inch pieces
4 ounces goat cheese
Preheat the oven to 325°F. In a large skillet or pan, heat the olive oil until just shy of smoking. Add the cumin seeds; they will make a slight popping sound. Immediately, add the onions, bell pepper, garlic, fenugreek, salt, and chile powder (if using). Reduce the heat to medium and cook, stirring frequently, for 10 to 12 minutes or until the onions are soft and golden.
In the meantime, whisk together the eggs, coconut milk, and grated ginger in a large bowl.
Add 4 cups tomatoes to the onion mixture and cook on high heat for 3 to 4 minutes. Let it cool slightly to not cook the eggs. Transfer this tomato mixture into the bowl with the egg mixture. Stir together and fold in the bread cubes. Set this aside for 5 to 10 minutes until the bread has mostly absorbed the liquid.
Fold in the remaining 2 cups of tomatoes and goat cheese (break into chunks), and transfer the entire mixture to an ovenproof skillet or pan. Bake for 30 to 45 minutes or until it appears “set.” Let the bread pudding rest for 5 to 10 minutes before serving.
December 02, 2022