Shakshuka

Shakshuka- A hearty, easy recipe made with eggs that are gently poached mixture of tomatoes, bell peppers, onions & garlic with a hint of spices and some fresh herbs complete this satisfying one-skillet dish! Goes well with Pita Bread
My twin sister Mini shared this recipe. thank you mini for the recipe

Ingredients

* 1 tbsp olive oil
* 1/2 red onion, peeled and diced
* 3 clove garlic, chopped
* 2 bell pepper- chopped (I used half of red and half of yellow)
* 2.5 cups ripe diced tomatoes,
* 2 tbsp tomato paste
* 1 tsp chili flakes
* 1 tsp cumin
* 1 tsp paprika
* Salt and pepper- to taste
* 5 eggs
* 1/2 cup baby spinach finely chopped
* 1/4 cup yogurt (whisk well and add 2 tbs water)
Method
1. Heat a large pan on medium. Pour olive oil, Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
3. Add tomatoes and tomato paste to pan, stir until blended. Add spices and stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
4. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste. Add yogurt and stir well.
5. Crack the eggs, one at a time, directly over the mixture, making sure to space them evenly over the sauce.
6. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an watch on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
7. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped spinach.
Tastes best when eaten with pita bread.

You can serve the shakshuka with crumbled feta cheese.

Mushroom & Corn Frittata

Frittata is an Italian omlette or a quiche without a crust with added vegetables, meat, cheese. I made Mushroom & corn fritatta for brunch party with my cousins. Made it for the first time & everyone loved it. Frittata is a perfect dish for a lazy sunday brunch.

Ingredients

1. 6 eggs (at room temperature)
2. 10 mushrooms (chopped into half)
3. 1 bowl corn kernels (pre-cooked)
4. 2 big capsicum (roughly chopped)
5. 3 medium size onion (roughly chopped)
6. 1 stem of spring onion for garnishing
7. 5 cubes cheddar cheese
8. 2 tsp salt (or as needed)
9. 4 tsp freshly ground pepper (or as needed)
10. ½ cup milk
11. 1 tsp olive oil
12. Butter for greasing the baking dish

Method

1. In a pan add olive oil and stir in the onions until they turn transparent, add the capsicum, corn & the mushroom and turn off the heat after a quick stir. add the salt & pepper.  keep aside to cool, use it only after it comes to room temperature because you will be adding these vegetables in the egg and the eggs may scramble.
2. With the help of a hand mixer beat the eggs until they become fluffy, add the milk and beat for another 2 minutes. add in the vegetables.
3. grease a baking dish with generous amount of butter, add the egg-vegetable mixture.
4. Sprinkle the grated cheese & spring onion leaves.
5. Place the dish in the microwave and cook it on microwave high mode for 10-15 minutes or until the eggs are well cooked.
    
   
   Heart shaped frittata for M

Egg Roast

I remember eating the egg roast in a Keralite restaurant in Muscat, I instantly fell in love with the dish & made it at home. In the restaurant they had served full boiled eggs withing slicing them. When you are falling short of veggies at home this dish is the best option, It doesn't take much time to prepare if the boiled eggs are done.

Ingredients
4 boiled eggs
1 tsp cumin seeds
pinch of hing
½ tsp turmeric powder 
2 medium size onions (very finely chopped)
2 medium size tomato (chopped)
2 sticks of curry leaves
6 cloves of garlic (crushed)
1 tbsp red chilli powder
1 tsp jeera powder
1 tsp coriander powder
salt as per taste
coriander for garnishing
4 tbsp oil
2 tsp butter
Method
slice the eggs & lightly roast them on a low flame on butter, they should be nicely coated with butter.
In  a pan heat oil, give tadka of jeera, turmeric hing, garlic; add the curry leaves, onions. fry the onions until they turn transparent. Add the tomatoes cook until they turn soft. Add the eggs & sprinkle the masala (cumin powder, coriander powder, red chilli powder, salt) over it.
toss the eggs so that the eggs are coated with the masala.
garnish with fresh coriander. Serve immediately with roti.

Deviled Eggs

While browsing through many food relate blogs I came across this very straight forward, quick recipe called "deviled eggs" which is traditionally prepared on Easters. These can be served as appetizers during a coctail party and I am sure they'll be the first one to disappear.I loved piping out the egg yolk mixture through a zip lock bag but I feel its much easier to spoon into them. Next time you want to have eggs for breakfast try making these "deviled eggs" instead of the normal boiled eggs the kids are going to love them ! Happy Easters to all !

Ingredients
6 hard boiled eggs
2 tsp dijon mustard
2 tsp mayonnaise
1 tbsp very finely chopped onion
1/4 teaspoon tabasco
Salt and pepper
1 stick of parsley
1 dollop of butter
Method
Peel the eggs. Slice each egg lengthwise in half using a sharp knife. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
in a sauce pan add a dollop of butter and sauté the very finely chopped onion.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, parsley and a sprinkling of salt. Spoon egg yolk mixture into piping bag and put it over the egg white halves. Sprinkle with pepper.
Serve immediately