Families around the region are now opting to replace meat with eggs, as a more sustainable protein source. A tray of eggs costs less than a kilo of meat and when feeding more than one person, this may a better cost-saving measure ultimately. A tray of eggs contains 36 eggs which can last some families multiple weeks especially if they substitute some days with vegetables and legumes.
With eggs becoming a more important part of main course meals and not just relegated to snacks or breakfast, it’s necessary to know how to make filling egg dishes.
Filling egg recipes
This is a North African and Middle Eastern dish made with poached eggs, tomatoes, onions, garlic, herbs and spices. It is popular for breakfast but can also be eaten at different times of the day.
To make it, heat some oil in a pan. Add diced garlic and onions. When they have become fragrant and slightly golden, add tomatoes. You can use fresh or canned tomatoes and your choice of spices. When the tomatoes have turned pasty, create wells and add the eggs to poach until your desired hardness. For two eggs, use two large tomatoes. The spices frequently used for shakshuka include curry powder, cumin, black pepper, and coriander. Shakshuka can be paired with bread, rice, chapati or your preferred starch.
2. Spanish omelette
This is a Spanish egg and potato dish that can be eaten at different times of the day. To prepare it, peel, and dice potatoes. You can cut them into cubes or slices. Pour some oil into a pan then add the potatoes on. Once they have softened on the outside, after about five minutes, add diced or sliced onions. You can swap this order and add garlic if you prefer.
Take about four eggs or more and beat them in a bowl. Add preferred spices such as salt, smoked paprika, or black pepper. Once the eggs are fully cooked, add them to the eggs then pour them back into the pan. You can use the oil used to make the potatoes or you can drain it and add a new batch. Make sure to add enough oil to make sure the eggs don’t stick to the pan. Once the sides are cooked, flip the egg to cook the top. You can use a plate as a lid then turn the pan and drop the egg back in top-side down. For a lot of added flavour, use a lot of onions and garlic. You can eat this hot or cold and serve it with starch, meats, bread or plain.
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3. Stove-top quiche
A quiche is a baked omelette that is mostly made in an oven. But if you want to use less power to cook, you can make a quiche on a pan using your stove. The best thing about a quiche is that you can add anything to it, from leftovers, mushrooms, cheese to fresh vegetables.
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To make a stove-top quiche, add oil to a pan. When the oil is hot enough add onions and vegetables of your choice. You can use mushrooms or leafy green vegetables. Cook them until they’re soft. While they’re cooking, add eggs, milk (optional), natural yoghurt (optional), preferred spices, salt and pepper. Add it to the pan of cooked and softened vegetables then stir to mix. Let it cook on low heat until it’s well done and has a crust.
4. Egg-fried rice
This is a popular East Asian dish that needs a few spices, soy sauce, garlic, sweet onions, green onions, leftover rice that is at least a day old and eggs. Some people add peas and carrots or leftover meats as well.
Start by cooking the garlic and sweet onions in the oil until they’re cooked. After this, add the rice, vegetables. meats until they’re heated. For some crunch add egg yolk to the rice and mix before cooking. When they’re properly heated, created a well in the pan then pour in beaten eggs. Once they’ve cooked, mix together and add your spices, including soy sauce, MSG (monosodium glutamate)—a type of flavouring salt, and black pepper. Let them cook for a few minutes more then serve in a bowl.
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