Mexican Shakshuka

Recipe courtesy of the Savory Table

To make the basic recipe all you really need are the tomatoes, egg, salt and pepper, but I have dolled mine up with cheese and chopped green onion.  Of course this is a deviation from theclassic recipe, but that's how I roll.

1 cup diced tomatoes with green chilies (I use Kroger brand diced salsa style fire roasted tomatoes in tomato puree and they were perfect.  If you don't have those available look for a brand of canned tomatoes with green chilies that is packed in tomato puree.  I think Rotel is a bit watery for this recipe.)
1 large egg
Salt and Pepper to taste
1/4 cup shredded Mexican blend cheese (you can also use cojita, queso fresco, feta or any other favorite cheese you choose)
Chopped green onion or chopped cilantro to garnish 
Warm corn tortillas (optional)

Place tomatoes in a heat proof pan (I use a 6" cast iron skillet for my single serving) over medium heat.  Heat until tomatoes start to simmer.  Heat and stir until the tomatoes are piping hot all the way through.

For a medium doneness, gently crack an egg (you can also squeeze 2 eggs into this small pan for heartier appetites) into the center of the simmering tomatoes.  Cover with a lid and cook for approximately 3 - 4 minutes (my egg was cold from the fridge so it took closer to 3-1/2) or until whites are mostly set around a bright yellow yolk.  While shakshuka is simmering, preheat broiler.

   
After 3 - 4 minutes sprinkle eggs with grated cheese and place under the preheated broiler.  While watching carefully, broil until the cheese is melted and bubbly, approximately 1 minute. 

Remove from the oven and sprinkle with chopped green onions or coarsely chopped cilantro.  Serve immediately with warm corn tortillas.

TOP CHEF'S CARLA - Green Eggs and Ham

Found on www.tastebook.com

total time 30 minutes

makes 3-4 servings

INGREDIENTS

• EGGS:
• 4 egg whites
• 1/2 C spinach
• 4 quail yolks
• 8 oz. country ham or thick slice center cut bacon, diced
• chives
• brioche
• clarified butter
• SALSA:
• 1/2 avocado, small dice
• 1 green tomato, small dice, skin sides only
• 1 jalapeno, small dice
• 1/2 tsp garlic, minced
• 1/2 tsp chives, snipped finely
• salt and peppe
• rparsley
• 1 jalapeno, roasted and peeled
• olive oil
• add salt

DIRECTIONS

• 1
  1. Blend the spinach with 2 egg whites. Whisk into the remaining 2 egg whites.
• 2
  2. In a cold skillet sprayed with oil and on low heat, pour in the spinach mixture.
• 3
  3. Gently spoon the quail yolk into the center of whites. Cook until whites are
• 4
  set.
• 5
  4. In another saute pan, cook bacon or ham. Drain pieces on a paper towel.
• 6
  Toss bacon with chives.
• 7
  5. Brush brioche with clarified butter. Toast in medium skillet.
• 8
  6. Create parsley-jalapeno oil by blending 1 cup parsley, and roasted jalapeno with 1 cup oil, and add salt.
• 9
  7. Combine jalapeno oil and all the ingredients for salsa. Season to taste.
• 10
  8. Serve each green egg with diced bacon, salsa and toast. Enjoy!

  
  

Individual Farro-Chickpea Egg Bake

Photo and Article from thechiclife.com

Individual Farro Egg Bake

Don’t let the word “bake” throw you off. This recipe is actually pretty fast, and it’s actually better for busy people than scrambled or fried eggs. Why? Because you don’t have to get tied to the stove while this cooks. Just mix and bake and multi-task away while the oven does the heavy-lifting. Sub in any other leftover farro, rice, or other grain pilaf…whatever you have on hand!

Prep Time: 5 minutesCook Time: 16-19 minutes

Total Time: 21-24 minutes

Ingredients (multiply by each serving for multiples):

• non-stick spray
• 1 cage free or farm fresh egg
• 1 tablespoon frozen, chopped spinach
• 1 teaspoon milk
• pinch of salt
• a bit of fresh-ground pepper
• 2 tablespoons leftover cooked farro (I used leftovers from this yummy recipe)

Directions:

1. Pre-heat oven to 350 degrees F and lightly spray individual casserole dish(es) with non-stick spray.
2. Combine egg, spinach, milk, salt, and pepper in a bowl and whisk together. Add farro and stir to combine.
3. Evenly distribute egg mixture to individual casserole dish(es). Bake until edges are golden brown and egg is set in the middle, about 16-19 minutes (depending oven temperature, etc.).Note: I used a toothpick to check doneness, sort of like you would for cake.
4. Remove from oven and let sit for a couple minutes till it’s safe to eat. Enjoy!

The Perfect Omelette by Jamie Oliver

Top Chef Evan Funke's Green Eggs and Ham

Dr. Seuss meets prosciutto and pesto with this eight-minute

recipe from chef Evan Funke of Santa Monica's Rustic Canyon.

Recipe found on esquire.com

Ingredients

• 2 thin slices of prosciutto
• 1 english muffin
• 2 tbsp unsalted butter
• 2 eggs
• Sea salt and black pepper to taste
• Pesto

Instructions

With this recipe, you don't have to think too much. If I don't have prosciutto, I use Black Forest ham. No English muffins? Sourdough toast. Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. In a small nonstick skillet over low heat, melt the butter; it should not froth. Crack the eggs into the pan — they shouldn't crackle or spit on contact; that would mean your heat is way too high — and cook over low heat until the whites are settled but yolks are still runny, three to four minutes. Once the whites look soft and white, gently spoon the melted butter in the pan over the yolks until hot, about one minute. This will help cook the eggs from top to bottom and keep the yolk silky but warm. Season with sea salt and black pepper, and transfer eggs to prepared English muffin. Spoon a nice smooth pesto over the eggs. Not the chunky, jarred pesto — the smoother stuff from the refrigerator or freezer case. It's better. Serves one.

Total time to prepare: 8 minutes

Bacon and Egg Soup

Photograph by Antonis Achilleos

Found on Foodnetwork.com

Ingredients

• 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
• 4 slices rustic Italian bread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 cloves garlic, smashed
• 3 cups low-sodium chicken broth
• 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
• 4 tablespoons torn fresh parsley
• 4 large eggs

Directions

Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.

Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g

Salat Iz Yaits or Russian Egg Salad

Found at RusCuisine.com

Ingredients:

Servings:

4 4

4-6

Units: US | Metric

• 1/2 cup mayonnaise
• 6 eggs , hardboiled & chopped
• 1 garlic clove , minced
• 1/3 cup sour cream or 1/3 cup plain yogurt
• 1/4 teaspoon salt
• 1 tablespoon pimiento , chopped
• 2 tablespoons green onions , tops only (green part)
• 1/4 teaspoon mustard

Directions:

1. 1
   Stir the sour cream or yogurt, mayonnaise, salt, & garlic together.
2. 2
   Add the egg then the other ingredients, except for pimientos, and stir well until all combined.
3. 3
   Garnish with the pimiento and serve on bread or crackers.

Egg Wrapped Hamburger

Original article found on Seriouseats.com

You can't make a Ramly Burger without breaking some eggs.

There's an undeniable sense of theater that goes into making a Ramly Burger. The flipping, cracking, folding, and squeezing it takes to make one creates a sense of anticipation unmatched by any street burger I've eaten. But is it worth it? Many Malaysians certainly think so. Since the Ramly Burger was created in 1979 by Ramly Monkin, the family business has grown to supply thousands of street vendors, earning the "Ramly Special" an untouchable place as Malaysia's favorite burger. Part of this popularity may be because Ramly likes to do things a little differently.



[Tip: Burger purists may wish to "x" away now.]


1. The Meat



If you're the type of person who agonizes over which handmade chuck/brisket blend makes the most satisfying burger, then the Ramly Special isn't for you. Ramly burger patties all come from the same meat processing factory on the outskirts of Kuala Lumpur. Although meat quality has improved in recent years, the burgers were once famously banned in Singapore due to concerns over the low quality beef.

2. The Eggy Envelope



Part of the Ramly's appeal is down to its unique cooking method. Towards the end of cooking, an egg is cracked onto the center of the hotplate and spread out. The burger is then placed onto the egg and the edges are folded over to make a thin covering around the entire burger. This creates a sealed pocket that contains and restricts toppings and burger juice run-off.


3. The Condiments


The Ramly burger boasts a unique set of toppings and condiments. Ingredients vary between vendors, but a few are common to most. A healthy dollop of margarine is usually placed directly onto the patty itself, along with Worcester sauce (always Lea and Perrins) and a few shakes of Maggi seasoning. After the egg has been folded, cheese, lettuce, and ketchup are added.


The Verdict?



Although by no means the best burger I've eaten, the Ramly Special won me over with its unique taste and cult personality. The meat isn't great, but there are plenty of other things going on to attract your attention. The strong flavors of the Worcester sauce, margarine and Maggi seasoning assert themselves individually, but also blend with the egg to make an addictive combination. Meanwhile, the shredded lettuce, melted cheese and sweet ketchup provide enough traditional burger comfort to make sure the Ramly stays true to its roots. The result is a burger high on taste and brimming with Malaysian charm.

Egg Cup Soldiers

The Soldiers Egg Cup allows you to stage a tabletop war for

unfertilized chicken ova. Perfect with Toasty Soldiers, natch.

Scrambled Eggs With Creamed Corn

Found this on http://thestonesoup.com

If you’re not into corn, you could always serve the eggs without or take it to a new level with some crab meat or cooked prawns.

The best thing about scrambled eggs is that you can cook for as few or as many people as you like and they’ll be fine.

Apart from adding some lovely creamy cheesiness, the ricotta makes a massive difference to the texture of your eggs. So even if you overcook them a little they’ll still be moist and soft.

Tets also uses cream in his eggs which does add to the richness. And he uses a combination of butter and olive oil in the pan at the beginning. My version is a bit more simple and waistline-friendly but no less delicious.

2T Butter

4 Free Range Eggs (regular eggs are fine)

4T canned creamed corn - lightly wisked with a fork

Large handful of grated parmesan cheese

4T Ricotta Cheese

Melt butter in a small saucepan over a medium heat.

Add eggs, corn and parmesan and cook stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking.

Stir through ricotta and serve with toast and a green salad.