Mediterranean Eggs Recipes

MEDITERRANEAN EGGS

Steps:

• Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
• Beat eggs thoroughly with fork or wire whisk; pour over tomato 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 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

MEDITERRANEAN EGGS

Steps:

• In a large cast iron or stainless steel skillet, heat butter and oil over medium heat.
• Once the butter is melted add the onions to the pan and stir gently to coat in the butter and oil, arranging them in an even layer. Reduce the heat so the onions just barely sizzle. Allow the onions to cook, stirring every 5 to 10 minutes, until they are soft and a deep brown color, about one hour.
• Add the vegetable broth to the pan and stir, allowing the broth to cook off and pick up all the caramelized bits at the bottom of the pan.
• Add garlic and sun dried tomatoes and cook, stirring, for about 1-3 minutes or until fragrant.
• Arrange the mixture in an even layer in the pan, then carefully crack eggs over the top. Sprinkle with crumbled feta, salt, and pepper.
• Cover with a tight fitting lid and allow to cook undisturbed for 10-15 minutes. Watch the eggs carefully in the last few minutes as the yolks change quickly. You can check yolk doneness by jiggling the pan. Runny yolks will jiggle slightly while firm yolks shouldn't move at all.
• Remove pan from the heat and sprinkle with chopped parsley if desired. Serve on crusty ciabatta rolls.

MEDITERRANEAN EGGS

Steps:

• In a large cast iron or stainless steel skillet, over medium heat, heat oil and melt butter.
• Add onions and toss to coat with the heated oil and butter. Spread into one, even layer and reduce the heat so that the onions are on a low sizzle. Cook, stirring every 5-10 minutes for about 1 hour until softened and deep brown.
• Once onions have cooked, add garlic and sun-dried tomatoes and cook, stirring continuously for about 1-3 minutes until aromatic.
• Spread out the mixture evenly over the base of the pan and crack the eggs on top.
• Sprinkle feta cheese over everything and season with salt and pepper.
• Cover pan with a tight fitting lid and cook, covered, for 10-15 minutes or until eggs are cooked to your preferred doneness.
• Garnish with sprinkles of chopped parsley and serve with ciabatta rolls.

MEDITERRANEAN EGGS (SHAKSHUKA)

Steps:

• Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
• Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
• Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

MEDITERRANEAN FRIED EGGS

Steps:

• In a small, nonstick omelette pan (really, small!), coat the bottom with olive oil and place on burner at a medium-high heat. I use a generous amount of oil to help the eggs brown (and because I like the flavor), but you can go lighter if you'd like.
• When oil is hot, remove pan from heat and add onions and garlic. Allow to saute for a minute or so, stirring as needed. Meanwhile, turn the burner down to medium.
• Crack 2 eggs over the sauted onion and garlic, using a spatula to distribute the veggies throughout the egg whites before they start to turn white. (This needs to be done relatively quickly.)
• Quickly add the feta and olives into the uncooked eggs, avoiding breaking the yolks.
• Add salt and pepper now, if desired.
• Cover pan with a clear lid and return to the heat. The clear cover will help the top of the eggs cook and you'll be able to gauge their progress without picking up the lid and losing the steam.
• Cook to desired doneness, or until yolks have formed a white film over them. I cooked mine for about 2-3 minutes, tops, and they were done perfectly (yolks mostly runny but partly done on the bottom).
• Remove from heat and garnish generously with cubed avocado over the top of the whole dish.
• Serve immediately, in the pan. (I guess you could try to remove it, but I like eating from the pan as it keeps the eggs warm throughout the meal.).

MEDITERRANEAN EGGS

Steps:

• Heat the butter and oil in a large non-stick pan and sauté the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
• At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
• Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
• To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.