Braised Eggs Recipe 445 Recipes

BRAISED EGGS (SHAKSHUKA)

Steps:

• Heat the oil in a large frying pan.
• Add the peppers and cook over a medium heat for 10 minutes until the vegetables soften.
• Add the garlic, spices, tomato puree and salt and stir for a minute or so.
• Next add the chopped tomatoes, stir, bring to a simmer and leave to cook for another 10-15 mins to allow the sauce to thicken. Taste and adjust seasoning if necessary
• Turn the heat down to a gentle bubble. Make 4 wells in the sauce and crack an egg into each one. If you've got a lid for your frying pan pop it on top, if not you can use an upturned similar sized frying pan. The eggs will take about 10 minutes to poach. Don't let the pan get too hot or the yolks will over cook.
• Remove the pan from the heat, and rest for a few minutes, before topping with freshly chopped parsley and a sprinkle of sumac. Gently spoon into serving bowls, adding any sides that you fancy.
• Recipe easily scales up!

BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON

Steps:

• Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
• Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
• Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
• While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.

BRAISED EGGS RECIPE - (4.4/5)

Steps:

• 1. Over medium heat, crisp deli ham in a saute pan and set aside 2. Crack three eggs into a small bowl. Do not stir. 3. Heat oil in a skillet. Once the pan becomes hot, add the eggs all at once and cook over medium low heat. 4. After about 1 minute, add the water to the pan. 5. After a few more minutes, top eggs with sauteed ham, then sprinkle with cheese, chives, salt and pepper, and a dash of hot sauce. 6. Remove from heat when the whites are cooked. Serve with dipping bread, if desired. Makes 2 servings. 9 Weight Watchers points per serving.