Tag: breakfast
Tortilla Paraguaya
Tortilla Paraguaya
Tortilla Paraguaya is really more of a cheese omelette than an actual tortilla. The tortilla is made from eggs, flour, milk, and Paraguayan cheese. The batter is almost pancake-like in consistency but has more of a eggy spongy texture. They are eaten for breakfast and throughout the day as an accompaniment to meals and as a snack.
Ingredients
- 2 large eggs beaten
- 6 oz queso fresco or queso paraguayan, grated
- 2 green onions chopped
- 1 cup whole milk
- 1 cup flour
- salt to taste
- vegetable oil for frying
Instructions
- Mix together the cheese, green onions, and beaten eggs.
- Mix in the flour and milk until a batter forms. Season with salt.
- Heat up enough cooking oil to thinly coated the bottom of a griddle over medium heat. Scoop a large ladles worth of the batter onto the griddle.
- Cook for 2-3 minutes a side.
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
If I was asked what my favorite thing to eat for breakfast, I’d tell spicy ground lamb with runny eggs served with parathas. This is that good. Last meal type of good. Ground lamb is cooked with onions, chili/ginger/garlic paste, turmeric, and Kashmiri chili powder. Then it is simmered with tomatoes. Eggs are cracked into the stewed ground lamb and simmered until the whites are set. It’s very similar to shakshuka eaten in the Middle East and Northern Africa. Serve the kheema with parathas to sop up the gravy.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 2 tbsp ginger chopped
- 5 garlic cloves chopped
- 5 green chilies
- 3 tbsp water
- 1 lb ground lamb
- 3 tbsp vegetable oil
- 1/2 medium red onion finely chopped
- 1/2 tsp ground turmeric
- 1/4 tsp Kashmiri chili powder
- 4 oz cherry tomatoes sliced in half
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp vinegar
- 1 tbsp brown sugar
- salt to taste
- 4 large eggs
Garnish
- cilantro chopped
Instructions
- In a mortar, pound the garlic, ginger, 2 green chilies, and 3 tbsp of water into a paste.
- Mix in 1 tbsp of the paste with the ground lamb.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 8 minutes.
- Stir in the paste. Fry for 2 minutes.
- Add in the ground lamb. Cook for 8 minutes, breaking up any large clumps.
- Season with turmeric and Kashmiri chili powder. Cook for 2 more minutes.
- Add in the tomato paste, cherry tomatoes, and the rest of the green chilies cut lengthwise in half. Cook for 5 minutes. Season with salt.
- Pour in the water. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Stir in the vinegar and brown sugar. Crack in the 4 eggs. Cover and simmer for 5 minutes.
- Garnish with chopped cilantro.
Smoked Eggs
Smoked Eggs
Smoked eggs are absolutely amazing and take only 2 hours in the smoker. Eggs shells are porous and absorb the smoke. They make great egg salad sandwiches, deviled eggs, and are equally as good with just salt and pepper. The smoked eggs will last up to a week in the refrigerator in their shell.
Equipment
- Electric Smoker
Ingredients
- large eggs
Wood Chips
- applewood chips
- cherrywood chips
Instructions
- Preheat your smoker to 225 degrees according to the manufacturer’s directions. Place the eggs on the top rack of the smoker. Smoke for 2 hours.
- Let completely cool before serving.
