Ramadan is one of those months where dishes seem to reoccur way more then they should. Because Sohour replaces our typical breakfast/lighter meal of the day, I have decided to give you more of an international take on how to approach eggs – an amazing ingredient that can be used in so many ways.
Sun-Blushed Tomato, Courgette and Fontina Cheese Frittata
- 2 medium, waxy potatoes, unpeeled
- 100g sun-blush tomatoes in oil
- 1 Spanish onion, sliced
- 1 large courgette, sliced
- 150g Fontina cheese, diced
- 6 medium eggs
- Handful flatleaf parsley, chopped
1. Boil the potatoes for 12-15 minutes, until just cooked. Drain, cool under cold running water, then peel and roughly slice.
2. Take 2 tablespoons of oil from the tomatoes and heat in a 23cm non-stick frying pan. Add the onion and courgette and cook over a medium heat, stirring, for 5 minutes. Layer the potato slices, cheese and tomatoes over the top and season well.
3. In a jug, beat the eggs with most of the parsley. Season, then pour evenly into the pan – you don’t want it more than three-quarters full, as the egg will rise. Cover (a plate will do) and cook on a low heat for 15 minutes or until the egg is just set. Tilt the pan during cooking, to tip the runny egg to the edge. Top with the remaining parsley, cut into 4, and serve with salad and crusty bread.
Tips: Fontina is a creamy Italian cheese with a strong aroma that’s perfect for melting. If you can’t find it or want to make this wholly vegetarian, use Gruyère.
Waffles with Beef Bacon and Egg
- 4 thick slices beef bacon
- 4 eggs
- 4 frozen wholegrain waffles
- 2 tbsp maple syrup
- 4 tbsp shredded sharp cheddar cheese
- Salt and black pepper to taste
- Parsley (optional)
1. Heat a nonstick skillet or saute pan over medium heat. Coat with a bit of olive oil cooking spray and cook the bacon for a few minutes on each side, until well browned. Remove. Coat the same pan with a bit more spray and cook the eggs (2 at a time, if you must; avoid overcrowding the pan) sunny side up until the whites have set but the yolks are still runny.
2. In the meantime, toast the waffles. Top each toasted waffle with a slice of meat, a drizzle of maple syrup, a sprinkle of Cheddar, and the warm fried eggs. Season with salt and pepper and sprinkle with parsley (if using).
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
1. To Make Hollandaise:
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
2. Preheat oven on broiler setting.
3. To Poach Eggs:
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
- 4 pita bread rounds
- 6 eggs
- 1 tablespoon olive oil
- 5 large fresh tomatoes, coarsely chopped
- 1 tablespoon minced garlic
1. Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover.
2. Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets.
Basque-Style Baked Eggs Recipe
- 2 white onions
- 1 red bell pepper
- 4 tomatoes
- 2 garlic cloves
- 1 tbsp olive oil
- 4 oz. Spanish Serrano ham (you can substitute with beef bacon)
- 2 basil leaves
- 1 tbsp salt
- 1 tbsp piment d’Espelette (hot paprika)
- 8 eggs
1. Peel the onions and bell pepper with a vegetable peeler and remove the seeds and membranes. Cut the vegetables into thin slivers. (Cut the tomatoes into quarters, being sure to remove their seeds.) Peel and chop the garlic cloves.
2. Heat the olive oil in a flame-proof casserole dish. Hand sweat the onions and peppers for 5 minutes with the lid on. Add the tomatoes and garlic. Cook gently with the lid off until the liquid from the vegetables has evaporated.
3. In the meantime, cut the ham into slices and chop the leaves from the basil. Add them when the vegetables are cooked and stir well. Taste and adjust the seasoning with salt and Piment d’Espelette or hot paprika.
4. Spread the vegetables in a layer about 1 1/2 inches deep in a large flame-proof serving dish. Make 8 little hollows in the vegetable layer. Take the eggs and break one into each hollow.
5. Cook gently until the white is set but the yolk is still runny. Sprinkle a few grains of sea salt over the casserole to serve.
WE SAID THIS: Here’s to exploring the kitchen!