Afghan Breakfast Eggs (4)

A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.

Green Shakshuka (2)

A version of Shakshuka from ” Honey & Co At Home” by Sarit Packer and Itamar Srulovich.

Sauteed Potatoes with Spring Onions and Eggs (2)

A delicious Turkish comfort food supper or brunch, which I also found a ” Sebze” by Ozlem Warren.

Unscrambled Menemen with Leftover Bread (3)

As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.

Easy Egg Curry (4)

Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.

Eggs with Prawns and Coriander (4)

This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.

Asparagus with Eggs and Zaatar (2)

Here is another Palestinian recipe to make the most of the asparagus season. It’s from “Zaitoun” , a book of Palestinian stories and recipes by Yasmin Khan. It will serve up to six people as part of a mezze style spread with other dishes. The quality of the Za’atar is important, so go for the best you can find, and preferably a Middle Eastern brand.

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Chickpea Shakshuka (4)

A one dish recipe from ” Mob Veggie” by Ben Lebus.

Khagheena (4)

These spicy scrambled eggs make a simple and delicious breakfast and can be served with chappatis or toast as you prefer. The recipe is from ” Ammu” by Asma Khan.

Eggs with Spiced Tomato Gravy (4)

A quick supper especially if you have a glut of ripe tomatoes readily available. If you dont have fresh tomatoes use tinned whole plum tomatoes, drained of their liquid. If you like you can add peas to the gravy. You could also use mozzarella cheese instead of the eggs and finish under the grill. Serve with naan or bread to mop up the juices. The recipe is from ” Ammu” by Asma Khan,

Potatoes, Asparagus Tips and Eggs (4)

A simple bake to serve for lunch or supper from ” Med” by Claudia Roden.

Romanesco and Pecorino Sformata (4-6)

An easy lunch or supper from Thomasina Miers which i think would also work very well with some purple sprouting broccoli. She also suggests nettles or wild garlic as alternatives to use in the spring. Serve with a green salad dressed in a sharp vinaigrette.

Pink Fir Apple and Roast Garlic Frittata (8)

A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.

Mexican Scrambled Eggs (4)

A recipe from ” Wahaca Mexican Food at Home ” by Thomasina Miers. They are a great hangover cure and you can vary the amount of chilli to make them as mild or spicy as you like. Serve with some Roast Tomato Salsa .

Broad Beans with Poached Egg (6)

A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Tag Archives: Eggs