Eggs Cebolla Recipes

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TORTILLA DE PATATA AND CEBOLLA



Tortilla de Patata and Cebolla image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

3/4 cup olive oil
2 pounds potatoes, peeled and thinly sliced
2 onions, finely diced
6 eggs, lightly beaten in a large bowl
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
  • Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

EGGS CEBOLLA



Eggs Cebolla image

My mom has made this fried egg recipe since I can remember. She got this from a Spice Islands cook book she had many years ago. An egg is fried over crumbled bacon, fresh chives, and basil, and lightly covered with fresh grated parmesan cheese. They are simply TO DIE for. The secret for this recipe is the fresh herbs, they are a must.

Provided by TJW2725

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 slices bacon, cooked crispy and crumbled
6 teaspoons fresh chives, finely chopped (NOT dried)
6 teaspoons fresh basil, finely chopped (NOT dried)
6 large eggs
6 tablespoons fresh grated parmesan cheese or 6 tablespoons monterey jack pepper cheese

Steps:

  • Preheat oven to 300°F.
  • Lightly grease 6 individual custard cups (Thanks Jellyqueen for the suggestion!), and inside make a mound consisting of one slice crumbled bacon, one teaspoon chopped chives, and one teaspoon chopped basil.
  • Break one egg into each custard cup, sprinkle each egg with one tablespoon (or more)cheese, cover with foil, and put in the oven until cooked to your desired doneness and the cheese is melted.
  • About 10 minutes for medium, depending on your oven.

Nutrition Facts : Calories 130.2, Fat 9.8, SaturatedFat 3.6, Cholesterol 195.8, Sodium 214.2, Carbohydrate 0.7, Sugar 0.2, Protein 9.2

HUEVOS PERICOS (SCRAMBLED EGGS WITH TOMATO AND SCALLIONS)



Huevos Pericos (Scrambled Eggs with Tomato and Scallions) image

Huevos Pericos is a quick and easy egg recipe and one of the most popular breakfast dishes in Colombia which we serve with arepa, cheese and hot chocolate. My mom makes the best huevos revueltos con tomate y cebolla. When I was a child she had to make them for me in a separate pan

Provided by Erica Dinho

Categories     Main dish

Number Of Ingredients 5

4 eggs
2 medium tomatoes (finely chopped)
2 tablespoons olive oil
4 tablespoons chopped scallions
Salt to taste

Steps:

  • In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
  • Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
  • Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
  • Transfer to a serving plate and serve with arepa or toast.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO



Silky Scrambled Eggs With Pancetta, Pepper and Pecorino image

Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 to 3 ounces pancetta, diced
1 to 2 tablespoons unsalted butter
6 eggs
Pinch of salt
Freshly ground black pepper
Grated Pecorino Romano, Parmesan or other hard grating cheese

Steps:

  • Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
  • If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
  • Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
  • Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

EGGS IN BOLOGNA CUPS



Eggs in Bologna Cups image

I remember helping my Mom making these when I was little. I have always liked the combination of bologna and eggs. This is a simple little breakfast that low carbers can appreciate too. For some variety, cheese can be sprinkled over the top or the eggs can be whisked with onions, peppers, etc. before filling the cups.

Provided by Mercy

Categories     Breakfast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 5

6 slices bologna
6 eggs
6 teaspoons milk or 6 teaspoons cream
salt and pepper, to taste
paprika (optional)

Steps:

  • Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
  • The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
  • Insert the bologna cups into the cups of a lightly greased muffin tin.
  • Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
  • Sprinkle with salt, pepper and paprika.
  • Bake at 375°F about 15 to 20 minutes or until the eggs are set.

Nutrition Facts : Calories 323.7, Fat 25.7, SaturatedFat 9.6, Cholesterol 404.8, Sodium 751.8, Carbohydrate 3.4, Sugar 0.4, Protein 18.6

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