Tag: eggs

Shakshuka

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I do not know what it is about Shakshuka, but every time I saw photos of this dish I had a burning desire to make it. Shakshuka is a Maghrebi dish, originating in North Africa. It’s often a dish served for breakfast but I decided to follow Downshiftology’s recipe and create a ‘breakfast for dinner’ moment. I paired this with some homemade sourdough bread, as this dish is perfect for dipping. You definitely do not want any of those eggy-tomatoey bits to go to waste!

Ingredients

  • 2 TBSP Olive Oil
  • 1 Medium Onion, diced
  • 1 Red Bell Pepper, seeded & diced
  • 4 Garlic Cloves, finely chopped
  • 2 TSP Paprika
  • 1 TSP Cumin
  • 1/4 TSP Chili Powder
  • 1 28oz can Whole Peeled Tomatoes/ I used diced tomatoes & worked out perfectly
  • 2 eggs [ it’s just me so obvi of there are more of you cook 2 eggs per person]
  • 1 TSP Cilantro
  • 1 TSP Parsley
  • 1 bunch fresh Mint

Let’s Get Cooking

Heat the olive oil in a large saute pan on MED heat.

Add in the bell pepper + onion and cook for about 5 min, until the onion becomes translucent. Add in garlic + paprika + cumin + chili powder and mix well to incorporate.

Pour in the tomatoes + juice and using a wooden spatula break down the tomatoes, you can skip this part if you are using chopped tomatoes. Season with salt + pepper and bring to a simmer

Using a large spoon, make a well into the sauce and crack an egg into each well. Cook the egg for about 5-8 minutes or until your liking.

Top with parsley + cilantro + mint & serve with crusty bread.

I hope this dish lives up to your hopes like it did for me.

Made with Love,

Hannah

Hashbrown Avocado Toast

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We all remember when Avocado toast became all the craze a few years ago, and rightfully so. It’s the perfect breakfast, especially topped with a beautifully done egg. I found this recipe from @Kelseysfoodreviews on Tik Tok where she used a hashbrown as the toast. I saw some frozen hashbrown’s at ALDI the other day, and I had to make this. I had it for breakfast and OMG, it’s silky, it’s crispy and very satisfying.

Ingredients

  • 1 Frozen Hash Brown
  • 1/2 Avocado Mashed
  • 1 Egg
  • Crushed Red Pepper
  • Salt + Pepper
  • Lime Juice
  • Olive Oil

Let’s Get Cooking

Cook the hashbrown per package instructions, and make sure it is extra crispy.

While the hash brown is cooking, mash the avocado in the bowl with some red pepper flakes + lime juice + salt + pepper.

In a skillet, drizzle olive oil in a pan and heat on MED.

Crack the egg in the skillet and fry until the whites are fully cooked.

Once the hashbrown is done, top with the mashed avocado and fried egg.

ENJOY

Made with Love,

Hannah

Croissant Breakfast Sandwiches

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Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.

Ingredients

  • Croissants, fresh or frozen
  • 1 egg
  • 2 slices of bacon or 1 sausage patty, I really like Applegate products
  • 1 Slice of Cheddar Cheese, if you like

Let’s Get Cooking

Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.

If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.

Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.

If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.

To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.

Make before a trip and wrap in foil to throw in the oven morning of.

Made with Love,

Hannah

Kitchen Sink Frittata

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I have never made a frittata before, but I took it as one of those recipes that you can add pretty much whatever you have in your fridge and it will work out. That’s exactly what I did! Some left over country ham that my friend’s mom made (OMG IT’S AMAZING), green onions, 5 eggs, and some spinach that as wilting. I followed two peas & their pod’s cooking guide and the end product turned out delicious. It’s a great meal for breakfast, lunch, and dinner!

Ingredients

  • 4 TBSP Olive Oil
  • 2 Cloves of Garlic, minced
  • 4 Small russet potatoes/ or 2 Large potatoes, chopped into small pieces
  • 2 Green Onions, chopped
  • Spinach
  • 8 Large Eggs
  • 2 TBSP Milk
  • 1/3 Cup Chopped Ham/ or whatever meat you prefer
  • 1/2 Cup Cheddar Cheese + a handful for topping off
  • Salt + Pepper
  • Sour Cream to serve

Let’s Get Cooking

Preheat the oven to 400F

In a large skillet heat up the olive oil. Add in the diced potatoes + garlic + salt + pepper. Cook the potatoes until they are soft and the edges are brown. Add in 2 TBSP of the green onion and remove from heat into a separate bowl.

In a large mixing bowl whisk together the eggs + milk. Once combined add in the remaining green onion + chopped ham + potatoes + spinach + cheese + salt + pepper.

Pour the mixture into the same large skillet you cooked the potatoes in, nonstick pan works best. Cook the mixture over med-high heat until it is half set, do not touch it! It looks half set when the edges begin to come away from the pan.

Place the skillet into the oven for about 12 min. Remove and top with a little more cheese. Place back in the oven for the cheese to melt.

Cut & serve with sour cream and hot sauce!

Always Hungry,

Hannah