AVA MediterrAegean is the second Florida-based dining concept from Riviera Dining Group, following their incredibly popular MILA in Miami. Mediterranean- and Aegean-inspired both in culinary and design choices, the restaurant located on Park Avenue offers dishes meant to be shared, reinforcing AVA MediterrAegean's philosophy of "Parea," a Greek word referring to a group of friends, gathering to share philosophies.
We are thrilled to share these recipes with our readers for you to create and enjoy at home. For reservations and information, visit avamediterraegean.com.
Eggs Shakshuka (4/5 servings)
Ingredients:
- ⅓ cup fennel bulb
- ½ cup yellow bell pepper
- ½ cup red bell pepper
- ½ cup green bell pepper
- ⅓ cup red onion
- ½ cup cooked chickpeas
- 2 garlic cloves
- ½ teaspoon tomato paste
- 1 cup ripe tomatoes, diced
- ¼ can of San Marzano tomatoes
- Sea Salt
- ¼ tsp white sugar
- Telichery black pepper
- Sachet herbs*
- Spices mix*
- 7 Eggs
Sachet Herbs
- ½ tbsp fresh basil
- ¼ tsp fresh oregano
- ½ tbsp fresh thyme
- ¼ tsp fresh rosemary
- 1 fresh bay leave
- ¼ tsp Telicherry black pepper
- ½ tbsp fresh cilantro
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ fennel seeds
- 1 pinch of chili flakes
Spices Mix
- ¼ tbsp cumin
- ¼ tbsp Raz El Hanout
- ¼ tbs paprika
- 1 pinch Cayenne pepper powder
- ¼ tsp coriander
- ¼ tsp Zaatar mix
- ½ tsp Shawarma West
- 1 tsp dry oregano
- 1 pinch harissa
Directions:
- Heat oil in a large skillet over medium-low. Add garlic chopped, onions, and bell peppers sliced. Cook gently until very soft, about 20 minutes. Stir in spices mix and cook for 1 minute.
- Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- Taste and add more salt and pepper if needed.
- Gently crack eggs into skillet over the vegetable stew—season eggs with salt and pepper. Slowly cook in the skillet over slow heat till egg white turns cooked. Bake the shakshuka if you want the yolk cooked
- Sprinkle with smoked paprika and dressed with coriander leaves. Serve with pita bread.
Avocado Aegean Toast (4 servings)
Ingredients:
- Sourdough bread unsliced
- 4 tbsp virgin olive oil
- 4 tbsp avocado puree* (See recipe below)
- 6 tbsp Greek yogurt
- 3 tbsp diced red onion
- 8 cherry tomatoes cut in half
- 4 tbsp diced red pepper
- 4 tbsp diced green pepper
- 4 pitted and sliced Kalamata olives
- 1 tbsp butter radish
- Two ripe avocados (Half for each toast)
- 1 tbsp fresh oregano,
- 1 tbsp fresh flat parsley
- 1 tbsp fresh dill
- Fleur De Sel
- Telicherry black pepper
*Ingredients for Avocado Puree:
- 1 ripe avocado
- ½ lemon
- Sea salt
Directions for avocado puree:
- Scoop out the avocado pulp and mash with a fork.
- Season with lemon juice and sea salt.
Directions:
- Cut four slices of sourdough bread (about half an inch thick) —season with olive oil, and toast on a skillet until golden brown.
- Clean and dice the red onions and bell peppers, cut cherry tomatoes in half—mix, and season with olive oil.
- Thinly slice butter radish with a mandolin or knife.
- Clean and combine aromatic herbs.
- Scoop and slice 1/2 Avocado per toast.
- When ready to serve, spread Greek yogurt and avocado puree on toast, add sliced avocado on top of the bread, and add onions, tomatoes, and bell peppers.
- Garnish with herbs, Greek yogurt, avocado puree, butter radish, and Kalamata olives. Top with Fleur De Sel and black pepper.
