Spicy Moroccan Eggs

Spicy Moroccan Eggs -

This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach. Flavour your sauce with rose harissa.

Ingredients:

2 tsp rapeseed oil
1 large onion, halved and thinly sliced
3 garlic cloves, sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
400g can chickpeas
2 x 400g cans cherry tomatoes
2 courgettes, finely diced
200g bag baby spinach
4 tbsp chopped coriander
4 large eggs

Method:

Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

Tip:
Including protein in your breakfast keeps you fuller for longer, stabilises blood sugar levels and sustains your energy – it may even help you to get through the morning without the need for a mid-morning snack.

Veggies with Quail Eggs

Veggies with Quail Eggs-

INGREDIENTS:

1/2 lb shrimp, boiled & shelled
2 tbsp butter
snow peas (chicharo)
2 cups green peas & carrots ( I used the frozen one)
1 cup whole corn kernel
4 cloves garlic, minced
1 medium onion, chopped
1 can (10.5 oz) cream of mushroom
1 small can mushroom buttons, sliced
1/2 cup water or use the juice from the mushroom buttons
salt to taste
1 tbsp cooking oil
10-12 pcs quail eggs

DIRECTIONS: 

Heat cooking butter in a pan or wok.
Saute the vegetables starting from chicharo, peas & carrots. Cook for few minutes or until just half cooked.
Add the corn. Remove from wok. Set aside.
In the same wok, heat 1 tbsp cooking oil.
Saute garlic & onion.
Add the shrimp, sliced mushrooms and water. Let it simmer.
Add the cooked vegetables and cream of mushroom. Cook for 5 minutes.
Add salt to taste.
Add the quail eggs. Remove from heat.
Serve and enjoy this yummy meal!

Pork Embutido (Filipino Style Meatloaf)

Pork Embutido (Filipino Style Meatloaf) -

INGREDIENTS:

1 lb ground pork
1 piece raw egg
1/4 cup tomato sauce
1/4 cup sweet pickle relish
1/4 cup carrots (minced)
1/4 cup red bell pepper (minced)
1/4 cup raisins
1/4 cup onion, minced
2 pieces hard boiled eggs (sliced)
6 pieces Vienna sausage (cut in half lengthwise)
1 cup bread crumbs or 2 slices of white bread tear into small pieces
1/2 tsp salt
1/4 tsp ground pepper
aluminum foil for wrapping

DIRECTIONS:

Mix together the ground pork, raw egg, tomato sauce, pickles relish, carrots, bell pepper, raisins, onions, bread crumbs or white breads, salt and pepper. Combine well.
Spread the mixture on aluminum foil.
Arrange the sausages, hard-boiled eggs alternately on top of the flat mixture.
Shape into a roll about 5-6 inches in diameter and wrap in foil.
Steam for 1 hour.
Refrigerate. Unwrap and slice before serving with ketchup.
Enjoy!

Mixed Green Chicken Salad

Mixed Green Chicken Salad -

Ingredients:

Mixed greens
Seasoned chicken breast, grilled or boiled
Cherry tomatoes, sliced
Cucumber, sliced
Carrots, shredded or sliced
Boiled eggs. sliced
Almonds, walnuts or peanuts
Mandarin oranges (optional)

DIRECTIONS:

Combine all ingredients together.
Add your favorite salad dressing.
Enjoy your healthy meal!

Kwek-Kwek

Kwek-Kwek -

Kwek-kwek (or Kwekwek) is commonly sold along the streets of Manila and many other places in the Philippines. It is made up of hard-boiled chicken eggs individually wrapped in orange-tinted batter, which are then fried until golden brown.

INGREDIENTS:

20-24 pieces hard boiled quail eggs
1 cup flour
1/4 cup cornstarch
1/4 tsp baking powder
3/4 cup water
1/2 tbsp annatto powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
cooking oil for frying

Directions:

Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
Dilute the anatto powder in warm water.
In a bowl mix together flour, cornstarch, baking powder, salt, ground black pepper and diluted annatto powder. Mix well. Set it aside for at least 30 minutes.
Place quail eggs in the bowl and coat with the batter evenly.
Add oil in a wok and once hot, add quail eggs one at a time, make sure eggs are coated with the batter.
Remove from wok, drain then serve with vinegar dip.

Turkish one-pan eggs & peppers (Menemen)

Turkish one-pan eggs & peppers (Menemen) -

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Ingredients:

2 tbsp olive oil
2 onions, sliced
1 red or green pepper, halved deseeded and sliced
1-2 red chillies, deseeded and sliced
400g can chopped tomatoes
1-2 tsp caster sugar
4 eggs
small bunch parsley, roughly chopped
6 tbsp thick, creamy yogurt
2 garlic cloves, crushed

Method:

Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Turkish Style Eggs

Turkish Style Eggs -

An easy and memorable dish that would really amaze your taste buds!

Ingredients:

 3 cloves garlic, peeled and minced
 1 1/2 cups plain yogurt
 1 pinch salt
 1 quart water
 1 tablespoon vinegar
 1 teaspoon salt
 6 eggs
 2 tablespoons butter
 1 teaspoon paprika

Directions:

In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!