Tag: eggs
Tajine Maadnous
Tajine Maadnous
Tajine maadnous is a baked Tunisian egg dish. With a heavy Italian influence, this egg bake is very similar to a frittata. Traditionally, the meat(either beef or lamb) is cooked until tender in an actual tajine. If you don’t own a tajine, you can speed up the cooking process by using an instant pot pressure cooker. The meat is then mixed with sautéed onions and herbs, cheese, breadcrumbs, and eggs. The mixture is baked in a glass dish for 30-40 minutes. This can be served as an appetizer or as a main course with couscous.
Equipment
- instant pot
- glass pie plate
Ingredients
- 1 lb beef chuck roast cut into 1” cubes
- 1 bunch parsley chopped
- 1 large onion finely chopped
- 8 large eggs beaten
- 2/3 cup breadcrumbs
- 4 oz mozzarella grated
- 1/2 cup olive oil
- 1/2 tsp ground turmeric
- 1 tbsp tomato paste
- salt and pepper to taste
Instructions
- Heat up 1/4 cup of olive oil in your instant pot on the sauté function over medium high heat. Add in the beef. Brown for 8 minutes.
- Stir in the turmeric, tomato paste, salt and pepper. Pour in 1 cup of water. Turn on the pressure cook function over high heat for 15 minutes. Place on the cover and push start.
- When the 15 minutes are up, release the pressure. Turn the sauté function back on and simmer the beef on high.
- Cook until all the liquid has evaporated. Allow the meat to cool.
- While the beef is cooking, heat up the rest of the olive oil,in a sauté pan over medium high heat. Sauté the onions and parsley for 5 minutes. Allow to cool.
- Once the beef has cooled, add them to a large bowl with the beaten eggs.
- Stir in the cheese, breadcrumbs, and the sautéed onions and parsley. Preheat your oven to 350 degrees. Pour the egg mixture into a butter glass pie plate.
- Bake for 30-40 minutes until the center is cooked all the way through.
Corned Beef Frittata
Corned Beef Frittata
Canned corned beef is a staple in Filipino pantries. It comes in various forms of quality and consistency; some ground corned beef while others are chunky. It is used in soups, spaghetti, pandesal filling, and this easy to make frittata. This Filipino egg bake has fried potatoes and onions, chunky canned corned beef, and peas. It takes about 30 minutes to make and can be eaten at any time of the day.
Ingredients
- 3 tbsp vegetable oil
- 2 medium potatoes peeled and cut into 1/2” cubes
- 1/2 medium onion diced
- 3 garlic cloves minced
- 12 oz chunky canned corned beef
- 1/2 cup frozen peas
- salt and pepper to taste
- 6 large eggs beaten
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the potatoes for 5 minutes.
- Add in the onions and garlic. Sauté for 5 more minutes.
- Add in the corned beef. Cook for 5 minutes.
- Stir in the peas. Season with salt and pepper. Let cool for 10 minutes.
- Preheat your oven to 375 degrees. Grease a round pie plate or glass baking dish. Add in the corned beef mix. Pour in the beaten eggs.
- Bake for 15 minutes. Let rest for 10 minutes before serving.
Crab Beninoise
Crab Beninoise
This is the first recipe from the West African country of Benin on stonedsoup.net! Fish, seafood, and chicken are the main consumed proteins in this French colonized(now independent as of 1960) country, formerly known as the Kingdom of Dahomey. Yams and corn are the main staples of Benin, along with rice and beans, couscous, oranges, mangoes, avocado, bananas, kiwi, and pineapple. Many of their dishes still have a strong French influence, much like this one you’re about to experience.Crab Beninoise is a rich crab custard that is very easy to prepare and will impress the hell out of your dinner guests. Jumbo lump crabmeat is mixed with eggs, onion, tomato, garlic, and serranos. The mixture is then ladled into ramekins, topped with breadcrumbs, and baked. The inside is light and fluffy while the breadcrumbs create a nice crust.
Servings: 4
Equipment
- ramekins
Ingredients
- 8 oz lump crab meat
- 1/2 cup white onion finely chopped
- 1/2 cup tomato chopped
- 1/2 serrano peppers finely chopped
- 3 garlic cloves minced
- 3 large eggs beaten
- salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Mix together the eggs, crab meat, onion, tomato, garlic, serrano, salt and pepper.
- Preheat your oven to 350 degrees. Grease the insides of 4 ramekins. Equally distribute the crab/egg mixture into the ramekins.
- Cover the tops with breadcrumbs.
- Bake for 25 minutes. Turn on the broiler. Place on the top rack and broil for 1-2 minutes until the tops ate golden brown. Let rest for 5 minutes before serving.
