SCRAMBLED EGGS WITH PEPPERS
This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers' markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 45m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
- Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES
I've always been partial to creamy, slow-cooked scrambled eggs, but for this week's dishes I found that I preferred larger curds, cooked at medium heat rather than very low heat. If you prefer a creamier curd, just reduce the heat before you add the beaten eggs to the pan, and stir the mixture slowly until the eggs are set. These Tunisian-inspired eggs make a satisfying one-dish meal. The eggs are spiced with cayenne or harissa, ground caraway and coriander.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
- Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
- Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams
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