Jammy Eggs And Feta Flatbreads With Herbs Recipes

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JAMMY EGGS AND FETA FLATBREADS WITH HERBS



Jammy Eggs and Feta Flatbreads with Herbs image

Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers' market.

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Egg     Feta     Flat Bread     Quick & Easy     Quick and Healthy     Healthy     Vegetarian

Yield 2 servings

Number Of Ingredients 7

4 large eggs
1/4 cup feta
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
Palmful of chopped tender herbs (such as tarragon and/or chives)
2 warm flatbreads or slices of toast

Steps:

  • Carefully lower eggs into a small saucepan of gently boiling water; cook 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces.
  • Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
  • Spoon egg mixture over flatbreads and top with herbs.

SCRAMBLED EGG & FETA HASH



Scrambled egg & feta hash image

This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch

Provided by Joe Wicks

Categories     Breakfast

Time 15m

Number Of Ingredients 7

2 tbsp coconut oil
90g cherry tomatoes , halved
4 spring onions , chopped
60g feta , cut into small cubes
3 eggs , beaten
1 tsp snipped chives
110g spinach

Steps:

  • Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
  • Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Nutrition Facts : Calories 485 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

PLANTAINS WITH JAMMY TOMATOES AND EGGS



Plantains With Jammy Tomatoes and Eggs image

Plantains are nutrient-rich starches that can sweeten as they cook, and, in many parts of the world, they find their way into the best stews and porridges. This recipe is based on "tomato eggs," a dish popular in Lagos, Nigeria, and across West Africa. Tomato eggs can be made with yams or plantains, and here, firm yellow plantains work best because they hold their shape and texture while absorbing the flavors of the surrounding stew. It's a perfect meal for days when you want something hot but not too heavy or filling. Any herbs you have on hand will work well, and the dish can be made vegan by substituting eggs for medium-firm or soft tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Yewande Komolafe

Categories     brunch, dinner, lunch, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 firm yellow plantains (about 1 pound)
3 tablespoons neutral oil, such as grapeseed or canola
1 small yellow onion, chopped
2 garlic cloves, sliced
1 (12-ounce) jar roasted red peppers, drained and chopped
1 fresh or dried bay leaf
1 Scotch bonnet pepper or 1 teaspoon red-pepper flakes
Kosher salt (Diamond Crystal)
1 (14-ounce) can whole peeled tomatoes
4 large eggs
1/2 cup fresh herbs, such as dill or flat-leaf parsley, chopped

Steps:

  • Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Cut each plantain into 2-to-3-inch-long pieces, and then cut each piece in half lengthwise.
  • Heat 2 tablespoons oil in a large skillet over medium until it shimmers. Place the plantains in the skillet with the long cut side down. Sear until the cut sides are deep golden brown, about 5 minutes. Transfer the plantains to a plate and set aside.
  • Pour in the remaining 1 tablespoon oil, and add the onion and garlic. Cook, stirring often, until softened, about 2 minutes. Stir in the roasted red peppers and bay leaf, and drop in the Scotch bonnet pepper. Season to taste with salt. Cook, stirring, until the liquid from the roasted peppers evaporates, about 2 minutes.
  • Add the whole peeled tomatoes with their liquid. Use a spatula to carefully break the tomatoes into smaller pieces in the skillet. Fill the can with 1 cup water, swirl to rinse it and pour the liquid into the skillet. Raise the heat to high and bring the sauce to a simmer. Allow the sauce to reduce, stirring occasionally, until thickened and about three-quarters its original volume, about 5 minutes. Season with additional salt if necessary.
  • Reduce the heat to medium and return the plantains to the skillet, nestling each piece in the sauce seared side up until almost submerged. Cook until the plantains are just soft and the tomatoes are jammy, 4 to 6 minutes. When you poke the plantains with a fork, there should be little resistance.
  • Remove and discard the bay leaf and Scotch bonnet pepper. Make four wells in the sauce, spaced out evenly, and gently crack the eggs into the wells one at a time. Cover with a lid or aluminum foil. Cook until the whites of the eggs are set and the yolks runny, 6 to 8 minutes. Remove the skillet from the heat. Garnish with the herbs and serve immediately.

HERBED FLATBREAD



Herbed Flatbread image

One bite of these rosemary-thyme crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h

Yield Makes 16

Number Of Ingredients 9

1 cup warm water (about 110 degrees)
1 teaspoon active dry yeast (from one 1/4-ounce envelope)
3 cups all-purpose flour, plus more for surface and hands
3 tablespoons extra-virgin olive oil, plus more for bowl
Coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water, for egg wash
Sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a combination)

Steps:

  • Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
  • Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
  • Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
  • Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

TEAR-AND-SHARE FETA FLATBREADS



Tear-and-share feta flatbreads image

Scatter classic antipasti over flatbreads for a simple and delicious starter that's great for sharing. Using quality ham makes all the difference

Provided by Tom Kerridge

Categories     Starter

Time 1h

Number Of Ingredients 12

250g strong bread flour , plus extra for dusting
7g sachet fast-action dried yeast
1 tbsp olive oil , plus a drizzle to serve
3 onions , cut into wedges
1 tsp nigella seeds
2 tbsp olive oil
1 tsp fresh thyme leaves
4 tbsp red onion marmalade
6 slices air-dried or wild boar ham
100g feta , roughly crumbled
1 tbsp roughly chopped parsley
4 spring onions , finely sliced

Steps:

  • Put all the flatbread ingredients in a bowl with ½ tsp salt and 100ml warm water. Using your hands, bring together to form a dough, adding more water if needed. Tip onto a work surface and knead for 10 mins until smooth and elastic. Return the dough to the bowl, cover with cling film and leave to prove somewhere warm for about 1 hr, or until doubled in size.
  • Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the onion in a roasting tin, scatter over the nigella seeds, oil, thyme and some salt, and toss together. Roast for 25 mins, turning the onion every 5 mins or so to ensure even colouring and cooking. Remove from the oven and leave to cool. Can be made up to two days ahead.
  • Tip the dough onto a lightly floured surface. Divide it in two, then roll each piece out into a long oval shape. Transfer each flatbread to a baking sheet. Bake in the oven for 10 mins until puffed up and golden, then spread with onion marmalade and scatter with the roasted onions. Top with the ham, scatter over the crumbled feta, then return to the oven for 5-10 mins more. Scatter with parsley and spring onion, drizzle with a bit more oil, and serve.

Nutrition Facts : Calories 334 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

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