MEDITERRANEAN EGGS
How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g
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.
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- To make the shakshuka sauce, add fresh diced tomatoes (about 6 vine ripe tomatoes) and 1/2 cup of tomato sauce (alternatively, you can use a 28-ounce can of whole tomatoes or 6 cups of canned diced tomatoes with their juices). Bring to a boil, then cover and let simmer for about 15 minutes, then uncover and cook a few minutes until the tomato mixture (or shakshuka sauce) has thickenedu003cimg alt=u0022tomato mixture for shakshuka sauce u0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/shakshuka-recipe-3.jpgu0022/u003e
- Now, using the back of a wooden spoon make some indentations or u0022wellsu0022 in the chunky shashuka sauce. Make sure that you space out those wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created. u003cimg alt=u0022eggs added to the tomato mixturesu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2020/05/shakshuka-recipe-4.jpgu0022/u003e
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