Egg
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1. Shakshuka (Eggs Poached in Tomato Sauce)
Ingredients:
- 4 large eggs
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and sauté until softened (about 5 minutes).
- Add garlic, cumin, paprika, and chili powder. Cook for another minute until fragrant.
- Stir in the crushed tomatoes and simmer for 10 minutes. Season with salt and pepper.
- Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes until the eggs are set to your liking.
- Garnish with fresh parsley or cilantro and serve with crusty bread for dipping.
2. Classic Deviled Eggs
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
Instructions:
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then remove from heat and cover. Let the eggs sit for 10-12 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Peel the eggs once they are cool.
- Slice the eggs in half lengthwise and remove the yolks.
- In a bowl, mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with a sprinkle of paprika and serve chilled.
3. Cheese and Vegetable Omelette
Ingredients:
- 3 large eggs
- ¼ cup grated cheese (cheddar, Swiss, or your choice)
- ½ cup mixed vegetables (mushrooms, bell peppers, spinach, etc.)
- 1 tablespoon butter or oil
- Salt and pepper to taste
Instructions:
- Heat butter or oil in a nonstick skillet over medium heat. Add the vegetables and sauté until softened (3-4 minutes). Set them aside.
- In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
- Pour the eggs into the skillet and let them cook for about 1-2 minutes until the edges start to set.
- Add the cooked vegetables and cheese to one half of the omelette. Cook for another minute or so until the eggs are mostly set.
- Fold the other half of the omelette over the filling and cook for an additional 1-2 minutes until the cheese is melted.
- Serve immediately with toast or a side salad.
These egg-based recipes are great for breakfast, lunch, or even a light dinner!