Potato Stuffed With Egg Nafaqo Recipes
BACON EGG STUFFED SWEET POTATO
This delicious sweet and salty bacon and egg-stuffed sweet potato is the perfect paleo way to start your day. Easy, cheap, and healthy!
Provided by Culinary Envy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wrap sweet potato with aluminum foil.
- Bake in the preheated oven until soft yet still a little firm, about 45 minutes. Remove foil.
- Slice sweet potato in half and scoop out part of the inside to make a hole for the egg and bacon. Wrap raw slice of bacon around the inside hole of each sweet potato half. Pour egg whites into the holes and place on a small baking sheet.
- Bake in the preheated oven until egg whites start to set, about 10 minutes.
- Remove sweet potatoes from the oven and add egg yolks on top. Bake until the egg white has been fully cooked, 10 to 15 minutes. Season with sea salt, pepper, garlic powder, rosemary leaves, and a drizzle of sriracha sauce.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 29.9 g, Cholesterol 194.1 mg, Fat 6.9 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 446.1 mg, Sugar 6.6 g
POTATO STUFFED WITH EGG (NAFAQO)
Posted for ZWT7. The recipe I found used yellow food dye, but I thought colouring it with a little turmeric would be more authentic.
Provided by Sara 76
Categories Somalian
Time 55m
Yield 4 pieces
Number Of Ingredients 7
Steps:
- Boil the potatoes and egg until fully cooked.
- Heat the chicken stock.
- Add the Flour and stir until smooth. Using a whisk will help make it smooth faster.
- Add the turmeric and stir well.
- Once the egg is fully cooked, remove the shell and cut it into 4 pieces.
- Once the potatoes are cooked, remove the skins and mash. Slowly add the rest of the flour. The potatoes should be like a dough. You may not need the full 1/2 cup of flour, it depends on how big the potatoes are.
- Once the potatoes are dough like, pinch some off and flatten.
- Add one piece of egg in the middle and bring the potato around it to fully cover the egg.
- Shape it into a circle or oval.
- Heat a pan of oil on the stove.
- Dip each potato ball into the stock mixture and coat well.
- Drop it into hot oil and fry until crisp, about 1-2 minutes.
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5/5 (1)Total Time 45 mins
- Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350 degrees F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)
- Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.
- Generously stuff each potato half with about 1/2 cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.
- Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals; cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)
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- Brush inside of each potato with melted butter. Season with salt and black pepper. Sprinkle a layer of shredded cheese into each potato,then add fillings (vegetables,ground meat or diced meat etc.) Stuff each potato about 3/4 full.
- Crack one egg into each potato. Season eggs with salt and black pepper. Top with additional shredded cheese.
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- Prick each potato a few times with a fork, then rub the potato skins lightly with olive oil. Place the potatoes on a baking sheet and cook for 45 minutes to 1 hour, until the potatoes are fully cooked and a knife inserted through the potato meets with no resistance. Transfer the potatoes to a rack and let cool until you can touch them without burning yourself. Slice the potatoes in half lengthwise, then scoop out the interior of each half to make a boat, leaving about 1/4 to 1/2 inch of potato attached to the skin. Place the boats on a clean baking sheet or in a casserole dish. (Save the scooped-out potato to make mashed potatoes or to reheat with butter or sour cream as a side dish.) Lightly whisk the eggs, milk and salt together in a bowl. Melt the butter in a large cast iron or nonstick skillet over medium low heat, swirling until it completely coats the bottom of the pan. Pour in the eggs and cook undisturbed for about 2 minutes, until a layer of cooked egg forms across the bottom
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- Preheat oven to 400F. Wash and dry your sweet potatoes, and prick them all over with a fork before placing them onto a parchment-lined baking sheet and baking for 1 hour, or until soft and tender. Remove from oven and let stand for about 10 minutes, or until cool enough to handle.*
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- Carefully cut off tops of baked potatoes. Using a spoon , scoop the potato flesh out into a bowl, leaving 1/2 inch (1.2 cm) wall intact in each potato.
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