Mediterranean Eggs Recipes

MEDITERRANEAN EGGS

Steps:

• In a large cast iron or stainless steel skillet, heat butter and oil over medium heat.
• Once the butter is melted add the onions to the pan and stir gently to coat in the butter and oil, arranging them in an even layer. Reduce the heat so the onions just barely sizzle. Allow the onions to cook, stirring every 5 to 10 minutes, until they are soft and a deep brown color, about one hour.
• Add the vegetable broth to the pan and stir, allowing the broth to cook off and pick up all the caramelized bits at the bottom of the pan.
• Add garlic and sun dried tomatoes and cook, stirring, for about 1-3 minutes or until fragrant.
• Arrange the mixture in an even layer in the pan, then carefully crack eggs over the top. Sprinkle with crumbled feta, salt, and pepper.
• Cover with a tight fitting lid and allow to cook undisturbed for 10-15 minutes. Watch the eggs carefully in the last few minutes as the yolks change quickly. You can check yolk doneness by jiggling the pan. Runny yolks will jiggle slightly while firm yolks shouldn't move at all.
• Remove pan from the heat and sprinkle with chopped parsley if desired. Serve on crusty ciabatta rolls.

MEDITERRANEAN EGGS

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.

MEDITERRANEAN EGGS

Steps:

• Heat the butter and oil in a large non-stick pan and sauté the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes).
• At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble.
• Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp.
• To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil.