Mediterraneaneggs Recipes

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MEDITERRANEAN EGGS



Mediterranean Eggs image

Mediterranean Eggs are a flavorful way to enjoy eggs for dinner!

Provided by Lindsay Moe

Categories     Main Course

Time 1h23m

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon extra virgin olive oil
4-5 small or 1 1/2 large yellow onions (halved and sliced)
2 tablespoons vegetable broth (or white wine)
1/3 cup firmly packed julienne cut sun dried tomatoes (drained of oil if necessary)
1 clove garlic (minced)
6-8 large eggs
3 ounces crumbled feta cheese
Coarse kosher salt and freshly ground black pepper
Parsley (optional, finely chopped)
Ciabatta rolls (optional)

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.

Nutrition Facts : Calories 184 kcal, Carbohydrate 11 g, Protein 9 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 181 mg, Sodium 656 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

MEDITERRANEAN EGGS (SHAKSHUKA)



Mediterranean Eggs (Shakshuka) image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

5 tablespoons olive oil, divided
2 medium Spanish onions, diced
2 red bell peppers, diced
2 cloves garlic, minced
1 teaspoon cumin seeds
4 large ripe tomatoes, diced
1 tablespoon honey
Salt and freshly ground black pepper
4 eggs
1/3 cup crumbled feta
1 teaspoon za'atar spice
Grilled pita, for serving

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.

MEDITERRANEAN EGGS



Mediterranean Eggs image

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

1 teaspoon olive or vegetable oil
4 medium green onions, chopped (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
4 eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper

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

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