Eggs Cebolla Food

FETA EGGS

Steps:

• Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

TURKISH EGGS (CILBIR)

Steps:

• Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
• Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
• Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

HUEVOS PERICOS (SCRAMBLED EGGS WITH TOMATO AND SCALLIONS)

Steps:

• In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
• Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
• Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
• Transfer to a serving plate and serve with arepa or toast.

EGGS CEBOLLA

Steps:

• Preheat oven to 300°F.
• Lightly grease 6 individual custard cups (Thanks Jellyqueen for the suggestion!), and inside make a mound consisting of one slice crumbled bacon, one teaspoon chopped chives, and one teaspoon chopped basil.
• Break one egg into each custard cup, sprinkle each egg with one tablespoon (or more)cheese, cover with foil, and put in the oven until cooked to your desired doneness and the cheese is melted.
• About 10 minutes for medium, depending on your oven.

CEBOLLITAS ASADAS

Steps:

• Prepare grill.
• Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.
• In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.)
• Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Garnish platter with additional lime wedges.

CEBOLLAS EN ESCABECHE

Steps:

• In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
• In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
• Cut the onions in half and slice them very thinly. Put them into a large bowl.
• Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
• Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
• Add the ground spices then the chilies to the bowl and stir in the vinegars.
• Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.