JAMMY EGGS AND FETA FLATBREADS WITH HERBS
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
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
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
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 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
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
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
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
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
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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