Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
 Ingredients:
(For 4 to 6 servings)

- Olive oil -- 3 tablespoons
- Paprika -- 1 to 2 tablespoons
- Onion, thinly sliced -- 1
- Garlic, minced -- 2 to 3 cloves
- Tomatoes, peeled, seeded and diced -- 3
- Green and red bell peppers, diced -- 2 to 3
- Water -- 1 cup
- Salt and pepper -- to taste
- Eggs (optional) -- 4

Preparation:

1. Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

2. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

3. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

4. Serve with crusty bread, pita or rice.

Algerian Chakchouka

Added on 3:10 PM


Ingredients: 
(for 4 servings)
 

11 oz (300 grams) long-grain rice
4 tablespoons extra virgin olive oil
2 leeks, trimmed and sliced
17 oz (200 grams) shelled peas
2 eggs
11 oz (300 grams) crab meat, drained if canned
Salt and pepper
 
Preparation:
 
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.

Tip into a salad bowl and stir in 1 tablespoon of the olive oil and a pinch of pepper.

Heat 2 tablespoons of the remaining olive oil in a saucepan, add the leeks and cook, stirring occasionally, for 5 minutes until soft.

Add the peas, season with salt and cook over a medium heat for 10 minutes until tender.

Beat the eggs with a pinch of salt.

Heat the remaining olive oil in a frying pan, pour in the eggs, tilt the pan to spread them evenly over the base and cook until the underside is set.

Flip the omelette over and cook until the second side is set.

Slide out of the pan and cut into strips.

Pick over the crab meat and remove any pieces of cartilage or shell, then stir the meat into the rice with the leeks and peas and strips of omelette. Taste and adjust the seasoning if necessary.

Store in a cool place, but not the refrigerator, until ready to serve.

Crab Meat and Rice Salad

Added on 5:09 PM

Ingredients:

8 marrows
250g beef or lamb mincemeat
200g rice
1 large onion grated
4 tbsp grated marrow (from the 8 marrows above)
2 tbsp dill
100 ml olive oil
Salt and pepper to taste

For the egg-lemon Sauce :
1 egg
1 tbsp flour
1 tbsp butter
30 ml lemon juice


Preparation :

Cut the marrows in half and keep the thick ends to use. You can keep the narrow halves to use for something else.
Scoop out the insides of the marrow halves and grate enough for 4 tablespoons.
Place the marrows in a pan (open end up) and set aside until the filling is ready.

Filling
Put the oil in another pan and gently fry the grated onion for 3 minutes.
Add the mincemeat and stir well for 5 minutes.
Add the rice and stir well for 3 minutes.
Add the grated marrow, dill, salt and pepper along with 1 cup water and stir well.
Simmer for 15 minutes.

Fill the marrows with the filling mixture and add enough water to the pan to come up to halfway up the marrows.
Bring to the boil and simmer for 20 minutes.
Turn off the heat but leave the pan on to keep it warm while you are making the Egg-lemon sauce.

Egg-lemon Sauce
Remove very carefully any remaining liquid from the pan with the marrows, put in a bowl and add the lemon juice.
In a separate bowl beat the egg white well and then add the yolk and continue beating.
Very gradually add the lemon juice and water mixture to the beaten egg, stirring very well as you do so.
Put the butter in a pan to heat, add the flour and stir well for 2 minutes.
Turn down the heat and add the egg and lemon juice mixture.
Stir well for 2 minutes to make a runny sauce. If the sauce isn’t runny, you can add some warm water.

Pour the egg-lemon sauce over the stuffed marrows in the pan.

Stuffed Marrows with egg lemon sause

Added on 8:15 PM

Ingredients:
  • 1/2 cup extra virgin olive oil
  • 1 large onion, small dice
  • 4 large garlic cloves, peeled and minced
  • 1 pound merguez sausage, sliced 1/2-inch thick
  • 1 tablespoon ras el hanout, see note above
  • 1 teaspoon Spanish sweet smoked paprika
  • 1 teaspoon kosher salt
  • 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
  • 8 extra-large eggs
  • 1/2 cup roughly chopped cilantro, stems included
  • 2 tablespoons harissa, see note above
  • warm crusty bread, for serving
Preparation:
  1. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
  2. Lower the heat to medium-low and add the Ras el Hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
  3. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
  4. Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa.
  5. Serve immediately with crusty bread.

Moroccan Merguez Ragout with Poached Eggs

Added on 7:31 PM

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