EGGS IN PURGATORY: SHAKSHUKA
Provided by Aida Mollenkamp
Time 52m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
- Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
Nutrition Facts : Calories 408, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 372 milligrams, Sodium 3879 milligrams, Carbohydrate 42 grams, Fiber 8 grams, Protein 20 grams, Sugar 19 grams
EGGS KEJRIWAL
This spicy egg-and-cheese on toast has its roots in the social-club circuit of Mumbai, though chefs in London, New York and Oakland have riffed on it recently, too. The dish is quick and simple, ideal for breakfast or a hearty snack between meals, and can be customized with a variety of cheeses and toppings. To make this updated Eggs Kejriwal, toast good bread and smear it with mustard, then pile on some grated cheese mixed up with chopped up green chiles, red onion and cilantro leaves. Once the cheese is bubbling under the broiler, just slide on a fried egg.
Provided by Tejal Rao
Categories breakfast, weekday, weeknight, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Butter the bread on both sides, and lightly brown in a frying pan (use the pan you like most for frying eggs). Smear one side of the toasts with mustard, and transfer to a sheet pan, mustard-side up. Turn on the broiler.
- Mix together the cheese, chile, cilantro and onion, then split the mixture evenly between the toasts. Place under the broiler just until the cheese is melted.
- While the cheese is melting, fry the eggs in the same pan you used to make the toast, until the white edges are crisp, but the yolks are still soft. Gently loosen the eggs from the pan, and slide one on top of each toast. Season with salt and pepper, and serve with ketchup on the side, if you like.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 16 grams, Sodium 631 milligrams, Sugar 2 grams, TransFat 1 gram
HARISSA-EGGPLANT PUREE AND COUSCOUS
Steps:
- In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and eggplant pulp. With hand blender, puree, season and add butter. Check for seasoning. Transfer to bowl and add scallions and cilantro. Keep;
- Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and add to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check for seasoning.
- PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant. Surround with vegetables.
HANUKKAH BISCUITS
Good Food reader Danielle Brown shares her grandmother's recipe for savoury Kaak biscuits, traditionally eaten during the Jewish holiday of Hanukkah
Provided by Good Food team
Categories Snack, Treat
Time 55m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Place the flour, ½ tsp salt, caraway seeds and yeast in a large bowl. Make a well in the centre and pour in the melted margarine and 200ml warm water. Mix to combine all of the ingredients, adding more water or flour if needed, then knead for 2 mins to form a soft dough. Place in an oiled bowl, cover with cling film and leave in a warm place to rise for 1 hr.
- Once doubled in size, knead the dough for 1 min, then divide the mixture into 12 balls. Cut each ball in half and roll each piece into a thin sausage shape. Twist the 2 pieces together, then join the ends to form a circle. Place on a lightly greased baking tray, cover with a tea towel and leave to rise again for 30 mins.
- Heat oven to 200C/180C fan/gas 5. Brush the biscuits with a little beaten egg and bake for 10-15 mins until golden. Remove to cool on a wire rack, then turn the oven down to 110C/90C fan/gas 1⁄4. Once cool, return the biscuits to the oven and bake for a further 10 mins, then turn off the heat completely, leaving the biscuits in the oven to dry out for 2 hrs.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
EGGS WITH KIELBASA
Looking for a hearty breakfast? Then check out this delicious egg dish cooked with sausage - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender.
- Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until blended.
- Pour egg mixture over kielbasa mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 380, Carbohydrate 10 g, Cholesterol 460 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1/2 g
KONA K'S KOREAN-STYLE STEAMED EGG CASSEROLE (EGG JJIM)
My ultimate comfort food. Make sure to use a bowl that can be safely placed in a pot of boiling water. Serve with white rice (I like to mix my rice into the egg jjim).
Provided by Kona K
Categories Korean
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring about 3 inches of water to boil in a medium-sized pot.
- Whisk together eggs and water in a small bowl that's about 6 inches tall (this bowl will go into the boiling water, so make it's not plastic or anything). Make sure eggs are well-beaten and frothy.
- Add salt and sesame oil to the eggs, and mix well again.
- Place the bowl carefully into the pot of boiling water. Reduce heat to medium-high. Water should be boiling gently. The height of the water should be about halfway up the bowl. Make sure the water does not boil into the bowl (if it does, remove some of the water).
- Cover and let steam for about 10 minutes, then add the sesame seeds and green onions to the eggs. Do not stir (they should just be resting on surface of egg).
- Cover again. Cook for about 15-20 minutes or until the eggs start to pull away from the side of the bowl and it has completely set.
Nutrition Facts : Calories 422.7, Fat 35.3, SaturatedFat 7.5, Cholesterol 634.5, Sodium 4868.2, Carbohydrate 5.2, Fiber 2.1, Sugar 1.3, Protein 21.4
TUNISIAN EGGAH WITH SAUSAGES
Eggahs-Arab omelettes- are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage and dried chillies and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully. This originated from The Complete Meze Table.
Provided by Angela Sara
Categories Sauces
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan.
- Add the potatoes and fry lightly.
- Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seed and the paprika.
- Pour in just enough water to cover and cook over a low heat for about 3/4 hour.
- Add the sausages and cook for a further 15 minutes.
- Beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
- Season to taste with salt and serve immediately.
GREEK COWBOY HASH AND EGGS
This recipe features one of my all-time favorite vegetables: the sweet potato. The tanginess of the feta (the Greek part) is a strange but tasty complement to the smoky, spicy chipotle chili powder (the cowboy part). This meal is great for brunch and simple to scale down for a quick dinner when you're cooking for yourself.
Provided by michaelbeezner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
- Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 56.1 g, Cholesterol 434.4 mg, Fat 51.6 g, Fiber 11.2 g, Protein 24.6 g, SaturatedFat 13.9 g, Sodium 777.2 mg, Sugar 18.2 g
EGGAH BI FERAKH WA RISHTA
Cardamom gives a delicate Arab touch to this substantial Egyptian omelet which can be served as a main dish.
Yield serves 6
Number Of Ingredients 9
Steps:
- Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
- Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
- Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
- Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.
EGGAH BI EISH WA KOUSA
Serve this as a main dish with salads and yogurt.
Yield serves 6
Number Of Ingredients 8
Steps:
- In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
- Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
- Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.
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