Mediterranean Eggs Food

EASY SHAKSHUKA RECIPE

Steps:

• Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
• Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
• Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
• Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

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 SCRAMBLED EGGS

Steps:

• Preheat a large non stick skillet over medium high heat.
• Add olives, mushrooms and sundried tomatoes to the pan. Sauté these ingredients until the majority of the oil and liquid is absorbed by the mushrooms.
• Add spinach to the skillet and sauté briefly until the spinach has wilted.
• Add the eggs to the pan and mix around until the ingredients are well incorporated. Turn heat down to medium low and let eggs cook for 30-45 seconds. Continue to scramble eggs until they are cooked to your preference.
• Turn heat off. Add feta cheese and gently stir. Most will be melted but there will be some soft larger chunks.
• Serve with sour cream and/or salsa if desired.

SHAKSHUKA - CLASSIC MEDITERRANEAN BREAKFAST

Steps:

• Heat the oil in the heavy skillet like cast iron
• Add onions and peppers and cook them until soft for about 5 minutes, stirring occasionally
• Add garlic and cook for another minute
• Add tomatoes, sugar, and harrisa and cook for about 7 minutes
• Season well with salt and pepper and add more harrisa if you want more spice
• With a wooden spoon, make 4 indentations in the mixture and add an egg in each of them
• Cover the pot and cook until the egg whites are just set
• Sprinkle with fresh parsley and serve immediately with pita bread or crusty bread.
• Enjoy.

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 (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 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

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.