Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts

Iraqi Mint Omellete

Thursday, April 6, 2023

 This breakfast is so quick and delicious you don't even have to wait for the weekend to make it. Using dried, crumbled mint, all you need is to scramble the eggs with that and salt before pouring in a hot pan with olive oil.

Pure Levant flavors right there in the form of mint and olive oil.


Ingredients:

3 eggs
1-2 tsp dry mint
olive oil
salt


Method:

In a bowl, whisk the eggs, salt and dried mint powder well.
Drizzle a bit of olive oil in a frying pan over medium/low heat.
Pour in the eggs and cook for 3 minutes then turn the omelet over to the other side using a spatula for another 2 minutes. Serve hot with bread.

https://maryamsculinarywonders.blogspot.com/

Ricotta Scramble with Tomatoes (Requeson Revuelto)

Monday, January 4, 2021

 

Ricotta Scramble with Tomatoes (Requeson Revuelto)

This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.Penny De Los Santos

Yield: makes 2 1/2 CUPS

Ingredients

  • 1⁄4 cup canola oil
  • 4 serrano chiles, stemmed, seeded, and finely chopped
  • 1 small white onion, finely chopped
  • 2 plum tomatoes, cored and finely chopped
  • 2 1⁄2 cups ricotta cheese
  • Kosher salt, to taste
  • Warm tortillas, for serving

Instructions

  1. Heat oil in a 12″ skillet over medium-high heat. Add chiles and onion, and cook, stirring, until soft, about 4 minutes. Add tomatoes, and cook, stirring, until almost dry, about 6 minutes. Add ricotta, and cook, stirring often, until mixture begins to turn light brown and ricotta is very smooth and thickened, about 20 minutes. Remove from heat and season with salt; serve immediately with tortillas.

Dishoom’s Akuri (spiced scrambled eggs)

Saturday, December 5, 2020

 

Ingredients

  • 1 medium tomato (about 70g)
  • 1 tsp olive oil
  • Sea salt flakes
  • ½ small green chilli, very finely chopped
  • 6 coriander sprigs
  • ¼ red onion, finely chopped
  • ¼ tsp ground turmeric
  • Pinch deggi mirch (see Know-how)
  • 2 large free-range eggs (see tips)
  • 1 tbsp vegetable oil
  • ¼ tsp fine sea salt

To serve

  • 1 thick slice white bloomer or sourdough loaf
  • Butter for spreading
  • A few fresh coriander leaves
  1. Put the chopped chilli, coriander sprigs and red onion in a bowl. Remove and discard the seeds from the other tomato half, finely chop the flesh and add it to the bowl. Add the turmeric and deggi mirch. Set the bowl aside. Put the bread in your toaster at this stage so it will be ready.

  2. Warm a medium frying pan over a high heat. Crack the eggs into a cup or small jug, but don’t mix them at this stage.

  3. Add the vegetable oil to the pan and swirl to ensure the base is coated. Add the fine sea salt to the onion mixture and toss well. When the oil is hot, tip the contents of the bowl into the pan and let the mixture sizzle for 40 seconds, stirring regularly so nothing burns.

  4. Add the eggs and mix well to scramble. Count to five, then mix the eggs again. Count to five again, then mix again. Repeat this process, counting only to three each time, until the eggs are just cooked and still very soft.

  5. Butter your toast, put it on a warm plate and pile the eggs on top. Serve immediately, scattered with a few coriander leaves and with the grilled tomato on the side.
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