Sicilian Eggs Recipes

SICILIAN POTATO-AND-EGG CAKE

Steps:

• Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
• Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
• Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.

SICILIAN EGGS

Steps:

• Hard boil the eggs for 10 minutes. Cool them in cold running water. Shell them, rinse clean, slice thickly and arrange in a greased, heat-proof dish.
• Peel and slice the onion, and fry it in the butter in a small saucepan over a moderate heat, until soft (about 5 minutes). Add the tomatoes, salt, pepper, sugar and herbs, and cook gently for a further 5 minutes. Heat the grill.
• Pour the tomato mixture over the eggs, top with the de-rinded bacon rashers and place under the hot grill until the bacon is cooked.
• If you do not have a grill, fry the bacon in the pan with the onions, remove it and keep it hot while the tomatoes are cooking, then top the tomato mixture with the hot, cooked bacon.

SPAGHETTI & EGGS

Steps:

• Gravy:.
• Let a about 2 Tblsps Olive Oil heat in a pasta pot.
• Chop the Garlic and combine with oil.
• Sprinkle Cayan Pepper over the oil and let simmer.
• Chop onion (opt.)and cook until soft in the Olive Oil.
• Combine Tomato Paste and let cook combining a cup or so of cold water. Let cook for about 5 minutes adding seasons as desired. Add the 2 cans of Kitchen Ready Tomatoes and let simmer adding 1/2 cup of finely grated Romano Cheese. After letting this sit for a while the gravy will begin to thicken, add 2 tomatoe cans of cold water.
• Let come to just about a boil and crack the egg into the pot. Give enough room to each of the eggs cooking in the pot so they are not touching eachother.
• Reduce heat and let cook.
• Boil the pasta as instructed on the box.
• The eggs usually take about 10 - 15 minutes to cook, the best way to tell if they are done is to carefully scoop them, if they jiggle, let them cook. Otherwise, serve pasta with gravy and place eggs atop the pasta.
• Adding Romano cheese is delectable!
• A must know about this one, never stir the gravy once you have added the eggs to the pot, doing so will break up the eggs and make a bit of a mess in your pot of gravy.
• Enjoy, I hope you like it :).

SICILIAN EGG BALLS (THE MEATLESS MEATBALL) RECIPE - (4.1/5)

Steps:

• Mix eggs in large bowl. Add cheese, bread crumbs & baking powder. Fill half of a frying pan with oil, heat until ready to fry. Pour 1T of mixture in oil, fill the pan with as many scoops as possible, do not overlap. When the sides of each ball look cooked and middle mushy, flip. Cook until balls fluff and are cooked fully through. These are great alone or soaked in sauce (they will absorb a lot of sauce, make extra)