Mshewsha Algerian Egg Dish For Breakfast Or Coffee Recipes

ALGERIAN M'SHEWSHA. NO OIL - HEALTHIER VERSION!!! BREAKFAST DISH

Steps:

• Place all the ingredients in a blender & whizz until thoroughly combined & thick bubbly batter has formed.
• Brush a medium sized frying pan / skillet with oil or butter & heat on low. Pour the batter into the pan & cook on a low heat for approximately 15 minutes or until the M'shewsha has risen, pulled away from the edges & looks mostly set on the top.
• Carefully flip the M'shewsha over. To do this, carefully slide it onto a large dinner plate. Then place the frying pan over the top of the dinner plate & gently invert to flip the M'shewsha back into the pan.
• Cook on low for a further 15 minutes.
• Warm the honey until it is easily pourable.
• Turn out onto a large plate, slice into 8 pieces. Pour the honey over the top of the M'shewsha & serve warm or at room temperature later.

M'SHEWSHA - ALGERIAN EGG DISH FOR BREAKFAST OR COFFEE

Steps:

• Pour all the ingredients into a blender / liquidizer & mix well.
• Pour into a large (25cm-30cm) non stick frying pan / skillet. If you don't have a non stick pan, just wipe or spray with a littlle cooking oil first.
• Cook on a low- only just medium heat with the lid on until it is puffed up, the sides come away from the pan & the top is almost totally firm & no longer sticky - this should take about 15 minutes.
• Carefully, slide the M'shewsah onto a dinner plate (you mustn't knock it or it will deflate!) Then return to the pan, with the cooked side up - hold the pan over the plate & flip carefully.
• Cook for a further 10 - 15 minutes & turn out onto a plate.
• Warm honey in the microwave until just warm enough to pour.
• Cut the M'shewsha into 8 slices - but do not separate the slices. Pour the honey all over & allow to soak for a minute or two before serving.
• You can eat M'shewsha warm or cold.

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.

SHAKSHUKA (MIDDLE EASTERN BREAKFAST DISH)

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
• Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

ALGERIAN POACHED EGGS (CHAKCHOUKA)

Steps:

• In a deep skillet, heat the oil over medium heat. Add cumin seed to the hot oil for about 15 seconds before you add the paprika. Stir in paprika and let cook slightly to color the oil, about 10-15 seconds.
• Add the onions and garlic (add optional harissa here) and sauté until onions are translucent and wilted but not browned, about 5 minutes.
• Add tomatoes and bring to a rapid simmer. Add peppers (also add seeded and diced chili peppers here if using) & potatoes, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.
• Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slide each egg into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.
• Sprinkle with chopped parsley or cilantro and optional black olives and capers.
• Serve with crusty bread or rice.

EGGS AND GREENS BREAKFAST DISH

Steps:

• Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.

VIETNAMESE EGG COFFEE

Steps:

• Place egg yolk and condensed milk in a tall jar. Whip with a milk frother until soft peaks form.
• Pour hot coffee into a mug and top with frothed milk.