Sunday, March 29, 2015

Egglicious Recipe 4: Egg in Toast Cups

I love egg muffins and I love toast with it. This recipe combines the two and makes a handy breakfast treat.

Ingredients:

6 slices bread
3 large eggs
1 teaspoon olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 onion, diced
Salt
1/4 teaspoon black pepper

Heat the oven to 180 / 350 degrees.

Remove the crust from the bread slices. Spray the bread with a few drops of water and flatten using a rolling pin. Press inside a muffin tin. Bake the bread for 5-7 minutes till it just starts changing color. 

In a saute pan, heat the oil and add the onion and peppers. Saute for two minutes. Keep aside. 

In a bowl whisk the eggs and add the onion and pepper mixture. Season with salt and pepper. Fill the toast cups with this egg mixture and bake for 10-12 minutes till the top of the eggs is firm. 

Serve warm. 





Sunday, March 15, 2015

Egglicious Recipe 3: Egg Curry

One of my favorite egg recipes for main course is egg curry. Hard boiled eggs floating in tangy and spicy gravy, served hot with flaky parathas. I usually portion two eggs per person but you can have more or less as required.

Ingredients:

6 eggs
6 tomatoes, chopped fine
2 large onions, chopped fine
1/2 cup grated coconut
1 2-inch piece cinnamon
2-3 cloves
2 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 green chilies
2 teaspoons grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon cumin-coriander powder
1 cup water
1/2 teaspoon sugar (optional)
2 tablespoons coriander, finely chopped 

In a wide and deep stockpot, put the eggs (at room temperature) and cover with water (at room temperature). Bring the water to a boil. When water starts bubbling switch off the heat and let the eggs rest in the hot water for 10 minutes. Now remove from water and peel when cooled. 

While the eggs are cooking, heat oil in a wok. Add cumin seeds, mustard seeds, cinnamon and cloves. Once they start to crackle, add the onions and sauté. Continue to sauté till they become almost golden brown in colour about 7-8 minutes. Add the tomatoes, chilies and ginger and continue to cook till the tomatoes lose their moisture, about 15 minutes. Now add the coconut, turmeric, chili powder, cumin-coriander powder and sugar and sauté for 2-3 minutes. Now add water and bring to a boil. Add salt as required. 

Halve the peeled eggs and place them on top of the gravy. Garnish with coriander. 

Serve hot with Paranthas! 





Friday, March 13, 2015

Egglicious Recipe 2: Vegetable Frittata

This Frittata is our new house favourite. There are lots of vegetables and with an Italian seasoning, it is irresistible even as leftovers. 

Ingredients:

1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8-10 cherry tomatoes, halved
A large handful spinach, washed and chopped
3-4 cloves garlic, minced
2 tablespoons milk
2 teaspoons oil 
6 eggs
Salt
1/2 teaspoon black pepper
1 teaspoon chili flakes
1 1/2 teaspoons Italian Seasoning

Hear the oven to 180 degrees, 350 F. 

In a bowl crack the eggs. Add salt, pepper and milk and whisk well. Add seasonings only for eggs. 

In a skillet, heat the oil and sauté the garlic, onions and peppers along with Italian seasoning and chilli flakes for 3-4 minutes. Next add spinach and cook till the spinach wilts. Add salt and pepper to season the vegetables. 

Add the eggs to the vegetables and cook till the eggs are just beginning to set at the bottom. scrape and mix and then pour the frittata mixture into a pie dish (or any bakeware). Arrange the tomatoes on top of the frittata and bake for 10-12 minutes till the eggs are set. Broil the top for 2 minutes to roast the tomatoes.

Remove from the oven, and serve the frittata hot or warm with a side of toast, pancakes or hashbrowns! 


Sunday, March 8, 2015

Egglicious Recipe 1: Shakshuka

This month of March we celebrate eggs. High in Protein, eggs contain Vitamins, Choline, Minerals and antioxidants which protect the eye. There are different varieties of eggs available and all of them vary in their nutritive value. Pastured eggs are the healthiest to eat. Omega - 3 enriched eggs have upto 5 times the Omega-3 in conventional eggs. Organic eggs are free of antibiotics and hormones. Here is a quick order from the best to the least good in nutritive value:

Pastured  
Omega-3
Organic
Free Range/Cage Free
Conventional

So grab some eggs and start cooking!

Whats better than a tasty, filling and one - dish meal? Shakshuka is one this one pot wonder. An Israeli breakfast dish made of eggs, pepper and spices. Serve it with a side of warm pita or some warm bread rolls...

Ingredients:

6 eggs
6 medium tomatoes, diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1 large onion, finely diced
3-4 cloves garlic
2 teaspoons olive oil
1/2 teaspoon cumin seeds
1 teaspoon chili flakes 
1/2 teaspoon paprika 
1/2 teaspoon black pepper
1 cup crumbled feta 
1/2 cup chopped coriander 
Salt

Preheat and oven to 350 degrees.

In a large skillet, heat the oil. Add cumin, garlic, onions and peppers. Cook till they are soft. Add the tomatoes, chilli flakes, paprika, salt and black pepper. Cook the tomatoes for 5-7 minutes. Pour the tomato - pepper mixture into a baking dish and make depressions in the mixture. Next crack one egg at a time into a cup and then gently pour into the depression. Season the eggs with salt and pepper. Bake for 8-10 minutes till the whites are set.

Garnish with feta and coriander and serve with some toasted bread or pita. (Photo above does not have feta).
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