One-Pan Mediterranean Eggs

 

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Sheet Pan Baked Egg and Veggies

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Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for about 5 minutes, or until eggs are done to your liking. Arrange your Mediterranean platter of baby carrots, peppers, cucumbers and hummus. If you have leftover Greek.

One-Pan Mediterranean Eggs. Ingredients. 1 1/2 tablespoons cooking oil; 3 cloves garlic, minced; 1 medium onion, diced; 3 jalapenos, seeds removed and diced; 1 can (28 ounces) low-sodium diced tomatoes; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 4 large eggs; 1/4 bunch parsley, chopped; 6 ounces baby carrots. Step 4: Season eggs and add fresh tomatoes, feta, and parsley.

A few finishing touches to this egg bake. Season eggs with kosher salt and a sprinkle more za’atar (because za’atar is just life!). Then add in fresh diced tomatoes, fresh parsley, and crumbled feta cheese (optional, but I love the addition of fresh items to compliment the tender roasted veggies in this sheet pan eggs).

Heat oil in a frying pan on medium heat Saute the tomatoes and spinach until the spinach is wilted. Add the eggs and mix to scramble. After 30 seconds, add the feta cheese. From there, only three main steps really: 1) Prepare some chopped vegetables and meat; portion those into the lightly oiled muffin cups, filling the cups about 2) Whisk the eggs with salt, pepper, and spices of your choice, then pour over the veggies.

3) Bake in heated oven for about 25 minutes. Step 1 Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt.

Saute until it starts to brown, about 5 minutes. Mediterranean One-Dish Meal. I came up with this recipe one night while improvising with what I had on hand.

I love to make simple, healthful, one-dish meals with lots of vegetables. Feta and Greek olives give this one a depth of flavor people seem to love. —Donna Jesser, Everett, Washington. The Mediterranean diet focuses on whole foods and includes plenty of fruits and vegetables. Learn about the benefits and see a sample meal plan here.

When you have better things to do than fry eggs and flip omelets one by one, consider this Mediterranean breakfast bake. The six-serving dish is chock-full of favorite ingredients from a trio of countries in that region: Swiss chard (beloved by the. Try this tasty one-pan dish for an easy low-mess breakfast or brunch.

This recipe also works well with bacon or sausage instead of ham. I sometimes saute chopped peppers and onions until tender and whisk them in with the eggs for added flavor and.

List of related literature:

3 In a large bowl, whisk together the eggs, olives, feta, cashew milk, salt, dried basil, oregano, pepper, and garlic.

“The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health” by Jimmy Moore, Adam Nally
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health
by Jimmy Moore, Adam Nally
Victory Belt Publishing, 2018

Once the edges and most of the center are set, flip the eggs, allow them to cook another minute, and then remove from heat.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

They will be rounded and the yolks covered with a ‘transparent Veil’ instead of the ragged-looking affair which a poached egg too often turns out to be, and the alternative of the egg-poaching pan, which produces an over-cooked sort of egg-bun, is equally avoided.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

To achieve this effect, place the eggs you’re cooking in a single layer in a pan and cover them with about 2 inches of cold water.

“The Elements of Cooking: Translating the Chef's Craft for Every Kitchen” by Michael Ruhlman, Anthony Bourdain
from The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen
by Michael Ruhlman, Anthony Bourdain
Scribner, 2007

175°C. Break one egg into a small basin, tip the pan slightly and place the egg in the deepest part of the oil.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Alternatively, crumble the hard matza in a colander, pour 3 cups boiling water over the top, squeeze out the excess moisture, and add to the eggs.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Break the eggs into a bowl and add a pinch of salt and pepper and the remaining 1 tablespoon of olive oil.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Fill the hollow of the egg white with that mixture, then put the eggs, with their filling upwards, into a shallow, lidded tourte pan with enough butter to half cover them.

“The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)” by Terence Scully
from The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro cuoco (The Art and Craft of a Master Cook)
by Terence Scully
University of Toronto Press, Scholarly Publishing Division, 2011

Continue stirring just until the eggs begin to set and then smooth them out to cover the bottom of the pan.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

The second trick, pouring the eggs into the pan from two small bowls rather than cracking them into the pan one by one, assured even cooking.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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33 comments

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  • This recipe is one of my favorites ❤️. I add some sliced kalamata olives after cooking & heat up some pita bread for my egg yolks. Great recipe, Mediterranean Dish!!

  • I love to make anything with eggs.
    Scramble eggs with tomatoes, scramble eggs with shrimps, scramble eggs with oysters, scramble eggs with onions, scramble with beef, etc.
    Yep! Am a EGG person.
    But, will try this style too, looks so yummy! ��

  • Gluten free pasta for me and no cheese for my son. My 14 year old loves your recipes and we are fully mediterranean diet now with him cooking and prepping!

  • I what to cook this but is only for me so how many can I do for 7 days and  can I use sharp cheese better that’s my favor thank you god bless

  • OMG!!! ������ I love Greek, Mediterranean & Lebanese food!! I cannot wait to try this. It looks super easy & Delicious!! Good pick folks!! ��������

  • I had the same guess Jessie �� I def want to try lamb! The only change I would make is remove olives because they are not my favorite!

  • Ive search a lot of cooking recipes. Im so lucky that ive found this youtube video

    https://url.topadnetworks.net/Creampypastarecipe

  • When I was a little girl, I would never eat lamb because I would think that we were eating the Lamb of God. Lol Now that I’m an adult, I will eat lamb and try to get as much of the lamb of God as possible! Hahahaha like “I need ya Lord in my belly..lol and everywhere else. Anyway your creation looks so delicious. ������

  • I’m making this for the second time! It’s amazing! The first time I didn’t have the correct spices so I used cayenne, but this time, it’ll be even better with the harissa. Yum!

  • Thank you for using real eggs and not “boxed” eggs/egg whites!!  Real, organic, locally sourced WHOLE eggs are much better for you.  Not boxed, disgusting eggs/egg whites yuck. I’m gonna make these up today for the week ahead.  Looking to prepare my breakfasts and lunches for the week on Sundays, not only to help with calorie consumption but also help my budget.  I loved your addition of feta cheese.  God bless.

  • Ahhhhhhh I’m hungry now. Definitely will try it. And I’m gonna add pitabread to dip it.. mmmmmmm… �� Thanks for your recipe. Oh extra credit for you are gorgeous too ☕

  • Bloody hell man, I’m on a Keto plan and today is my 23 hour Fasting, it’s 18:26PM as I type this with 34 minutes to go, I swear I watch so many food channels,including the video I watched prior to clicking onto this one…bro I swear I have never had a video make me salivate this much,I feel like one of Pavlov’s dog���� but yo, big ups to this video,I’m gonna make this tomorrow and the good thing is I’ve made that Harissa Sauce before from a recipe book I bought(thought it was Moroccan Harissa) and I know that thing packs a serious punch,it’ll make a weak pallet call for Mama�������� Thanks for sharing✌������ will give you feedback soonest

  • Great, now I am taking very often with my family this “Shakshuka breakfast ”, what a wonderful way to begin a holiday during this quarantine times. Amazing, simple recipe and good teacher. Regards from Colombia at this South America ´s corner.

  • I’m not the biggest fan of tomato heavy dishes but this dude totally made me want to try this. Though I might cook in some mushrooms and lose the olives.

  • And thats why mediteranian cuisine is the best in the world. Secret ingredients: tomatoes garlic onions olive oil and herbs. Add any meat or other vegetable and you got yourself real taste from the earth

  • The dried skin onions and garlic also make good fertilizer for your garden and potted plants. Collect the skins, put in a container, pour water till the top. Leave for a day or two. Water will become reddish brown. Then pour the water in the soil around the plants. Natural potassium. Works well for plants that don’t mind acidity.

  • been eating this for a week now… and m still loving it…. i tried different variety with ground beef, salmon and tuna and even smoke fish without compromising the original taste of it….:) hmmm

    also add cumin, paprika, and curry….:) ehehhe

  • i have just watched yer video for the first time a few min. ago and now am making these Mediterranean egg muffins. Ive never made egg muffins before. my stomach is growling

  • I had to watch this vid twice. The first time I couldn’t heard anything cause I was too busy looking at the SHOES on the shelf in the background!!!! Cookbooks would make more sense seeing it’s a kitchen and all. Anyway I’m vegan but love your vids to get some flavor inspiration. I’ll be trying this with texture vegetable protein in place of the lamb and veggie broth instead of the chick broth.

  • Shakshukah not Shakshuka (with h at the end)….. Shakshukah is an arabic dish mostly done with onion tomato and eggs,,, additional things are not usual. We don’t put the egg as you put it. We mix eggs white and yellow parts then mix it with the tomatoes and onions and keep the mix for few minutes to cook. We eat Shakshukah with bread ��

  • This is a great international, global treasure of a recipe. Just make tomato eggs, and give it the particular flare and ingredients of the target cuisine. Like ranchero eggs, for instance. Great vid! ��

  • I think this recipe is universal, as a Brit this was my recipe breakfast / meal as a child especially when not feeling well. didn’t have a fancy name, ‘eggs and tomatoes’ but more or less the same, without the olives and with more butter, still enjoy it

  • Yum looks delicious i am making this soon can skip bell peppers as am not a big fan of them drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • shakshuka is a dish that become much better let in the fridge 1 or 2 days, my family’s from algeria, my father used to do this every week with a ton of oil.
    if you let it reste, the veggies become more liquid and mixed.
    btw we say “choochooka”,don’t forget to add 1 sugar! make it in big quantity, you can keep it in fridge or freezer, add eggs only before eating

  • I have been eating Shakshuka for breakfast 3 times a week. I found it lifted my mood throughout the day. This is the simple version of my shakshuka I prepared about 10 minutes before going to work:) https://www.youtube.com/watch?v=oDWZZS7uIGQ

  • 156/5000

    The emphasis is always on the first syllable in the Germanic languages, no exceptions. So pronounce Paprika (a Hungarian word) decently.

  • This is very much like Turkish cooked eggs. This is perhaps the best Egg recipe you can make.. And I noticed you use the same Tunisian olive oil I use.

  • First of all, it’s a Turkish dish, not Tunisian, not Egyptian; and even more so not Greek:)) Try using two varieties of tomatoes and adding half table spoon tomato paste. Use Italian hot pepperoccini (hopefuly, I wrote it correctly). By the way Greek friends, west side of Cyprus is Turkish gas reserves:)

  • Basically, this recipe is eggs and tomatoes and ANY other veggies and spices you want…like cumin and bell peppers….etc….to your taste. It is truly delicious with a side of buttered toast! Don’t forget the coffee!

  • We Parsis, Zoroastrian descendants of the last of the Persians who took refuge in India, call it “tamota-per-eendu”, have been having them for breakfast, lunch or dinner for years. But instead of poaching the eggs, I would also recommend pouring beaten eggs on the cooked tomatoes, spread it evenly, cover the pan and letting it cook. Cut triangular slices and serve.

  • I really appreciate this video and I just finished making a batch! I cheated with the spicy sauce and added cayenne pepper instead, and also added some orange bell pepper because i had a few ready to be consumed. Instead of cilantro I had some basil. I really just wanted the excuse to use LOTS of garlic. I am not disappointed.:D

  • I needed something to help me get back into shape quickly and Zippy Fat Loss did exactly that! Look it over on Google, it�s an outstanding product

  • The salt in the recipe is listed as optional. Always feel free to add and omit any ingredients that may not suite your needs and/or tastes. Happy Cooking!