Tag: eggs
Machaca con Heuvos
Machaca con Heuvos
The first time I’ve had machaca was in Vegas at my favorite taco joint, Roberto’s. Machaca is shredded dried beef, sort of like jerky without the smoke, cooked with onions and tomatoes in scrambled eggs. They served it with beans and tortillas. It was so good, I went back the next night and had it in a giant burrito. You can find machaca and any latin grocery store. I actually found some at my local Asian market in their Mexican section. It is sold shredded in containers or in whole pieces. If you buy the whole pieces, the best way to shred is in a food processor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 1/4 cup white onion chopped
- 1/2 cup dried beef
- 1/2 cup tomatoes chopped
- 1 serrano pepper chopped
- 3 large eggs beaten
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 4 minutes.
- Add in the dried beef. Sauté for 5 minutes.
- If the oil has been soaked up by the beef, add another tbsp. Add in the tomatoes and serrano peppers. Sauté for 5 minutes.
- Lower the heat. Pour in the eggs and scramble. Cook for 4-5 minutes.
- Season with salt.
Masala Omelette
Masala Omelette
Masala omelettes are fast and easy to make if you’re in a hurry for a quick breakfast but have 10 minutes and don’t want to eat crap. You can make either 1 thick omelette or 3 thin ones with this recipe. Serve rolled up in paratha. Greek yogurt, lemon juice, or mint chutney are all great accompaniments to the omelette.
Ingredients
- 3 large eggs beaten
- 1 small white onion finely chopped
- 1 small tomato finely chopped
- 2 tbsp cilantro finely chopped
- 1 bird’s eye green chili finely chopped
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp fresh lemon juice
- 2 tbsp ghee
Instructions
- Mix all of the ingredients together in a bowl.
- Melt the butter in a small skillet over medium heat. At this point, you can make 1 thick omelette or divide the egg mixture into 3 equal amounts to make really thin omelettes.
- For a thick omelette, cook for 3 minutes a side until lightly browned. For thin omelettes, cook for 1 minute a side.
- Serve and roll up in paratha. Squeeze the lemon juice over the omelette. I put a dollop of plain yogurt and more cilantro on mine.
Golden Egg Curry
Golden Egg Curry
Burmese cuisine is influenced by 3 countries: China, India, and Thailand. This golden egg curry is traditionally made with duck eggs, but large chicken eggs will work just fine. Hard boiled eggs are sliced in half and simmered in an oniony tomato sauce, garnished with crispy fried shallots and cilantro. Serve with steamed rice.
Servings: 3
Ingredients
- 6 tbsp vegetable oil
- 3 shallots thinly sliced
- 6 hard boiled eggs
- 1 large white onion thinly sliced
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 3 Thai chilies thinly sliced
- 4 garlic cloves minced
- 1/2” ginger peeled and minced
- 3 tomatoes puréed
- 1 tbsp fish sauce
- 1 tbsp tamarind concentrate
- 1 tsp brown sugar
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the shallots. Fry until crispy.
- Drain on paper towel. Season with salt.
- Add the hard boiled eggs to the oil. Brown the eggs on all sides; about 5 minutes. Remove and set aside.
- Add in the onions, garlic, turmeric, smoked paprika, Thai chilies, and ginger. Cook for 5 minutes.
- Pour in the tomato purée, tamarind, fish sauce, and brown sugar. Simmer for 10 minutes.
- Slice the eggs in half. Add to the curry. Simmer for 2 more minutes.
- Add the fried shallots and cilantro over the eggs.
