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Bobcat Brunch

Bobcat Brunch

Bobcat Brunch with Chef Mitch and Chef Matt
Sunday, October 18th | 9:00am

Bobcats and family members, tune in on Sunday, October 18 for a culinary class featuring UC Merced’s very own staff, Executive Chef Mitch Vanagten and Chef Matt Perez! Learn how to make a brunch for one or your entire family using readily available ingredients. Get your ingredients ready for this experience and follow along for a delicious Bobcat Brunch that everyone can enjoy!

What's on the menu?

Shakshuka is an easy, healthy brunch (or any time of day) dish in Israel and other parts of the Middle East and North Africa. Shakshuka means "a mixture" and uses a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs (opt out of the eggs to make it vegan!). It's nourishing, filling and a recipe we guarantee you'll make time and again. 

Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. We consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper or serrano chilis if you’d like to heat it up. It’s a great way to use up any wilted greens or wonky vegetables you may have left in your veggie section of your refrigerator.  Just cut them up and add them to the tomato sauce base and simmer until cooked before adding your eggs

Wondering what to pair your meal with? What’s brunch, without a mimosa?  Try our recipe for a Pomegranate Mimosa to go with your Shaksuka and scratch made flatbread (pita bread works fine too!). Recipes and instructions are provided by Chef Mitch and Chef Matt. Tune in on Sunday, October 18 to learn how to prepare it!

Grocery List of Ingredients

  • Baking Goods
    • 2 1/2 tablespoons sugar
  • Canned and Jar Goods
    • 1 28-ounce can whole peeled tomatoes, crushed by hand
    • 1/4 cup tomato paste
  • Dairy
    • 8 to 12 large eggs
  • Oils and Dressings
    • 3 tablespoons canola oil
  • Produce
    • 1 large green bell pepper (cored, seeded, and chopped)
    • 7 garlic cloves, finely chopped
    • 1 large jalapeño chile (cored, seeded, and chopped)
    • 2 medium yellow onions, chopped
    • 1/2 bunch Swiss chard (stemmed and chopped) or spinanch
    • Any leftover veggies in your fridge!
  • Spices and Seasonings
    • 1 bay leaf
    • 1 1/5 teaspoons ground black pepper
    • 1 tablespoon ground cumin
    • 1 tablespoon sweet Hungarian paprika
    • 1 1/2 tablespoons kosher salt
  • Misc/Optional
    • 1 teaspoon ground caraway (alternative: fennel seeds)
    • 1 teaspoon red chili flakes
       

BONUS RECIPES

Pomegranate Mimosa Recipe

Flatbread Recipe