The Easiest Omelette in the World

1 or 2 tablespoons good olive oil
2 eggs, beaten
Salt and pepper
Feta cheese and chopped tomato filling - or filling(s) of your choice

Beat the eggs with a fork, stirring 110 times Why 110? Why not? Todd English told me.

Add olive oil to a fairly hot pan. Add the eggs. Add the fillings.



Cook until the eggs firm up and there is nothing runny on top. Flip in half with a spatula. You may have to loosen up the edges of the omelette to make it "flippable."



As you can see, I didn't quite fold it in half. However, flip the omelette over again onto a plate and no one will ever know you screwed up.



I garnished with some of the chunky salsa I made previously.

The Perfect Hard-Boiled Egg

Bring eggs to a boil.



Cover for 10 minutes.



Run under cold water for 5 minutes to stop the cooking.



Peel and enjoy.



How easy was that?   



Salt, pepper and chili sauce anyone?

 

Shakshuka

This is a Middle Eastern and North African dish of eggs poached in a spicy tomato sauce. It is usually served in the skillet with soft bread to mop up the sauce.

3 large eggs
1/2 yellow bell pepper, chopped (any Bell pepper is okay)
1/2 onion,  chopped
14 ounce can of diced tomatoes (Hunt's is a good brand)
1 tablespoon tomato paste
1 clove of garlic, sliced
Spices: Cumin powder, ancho chili powder, sweet paprika, Cayenne pepper, salt and pepper as desired
1/4 cup olive oil

Once the skillet with the oil gets hot, add the tomato paste and stir. Keep stirring until the paste is "cooked" and the oil has turned a burnt red color.

Toast the cumin seed and black mustard seed in the hot oil and paste.

Add the pepper and onions and stir. Season with salt, pepper, and Cayenne. Stir until well combined. Add the garlic and stir some more.

Add the diced tomatoes. Lower the heat to a simmer. After about 10 minutes, add the paprika and stir well. If the mixture looks too thick, add a little water and stir until you have a slightly soupy sauce.

In a soup bowl, crack open an egg trying not to break the yolk. Slide the egg from the bowl into the skillet. Repeat for the other two eggs.

Cook until the egg whites are opaque, about another 10 minutes.

Serve with any kind of bread. Challah bread would work nicely.

This recipe is for one lonely guy with a big appetite. Double the recipe for two or three.

 

Diner Classic: Greek Omelette

2-3 large eggs, whisked smooth
Feta cheese, crumbled, as desired
Tomato, chopped as desired
Red onion, sliced, as desired
Olive oil
Salt and pepper
Oregano
Kalamata olives, as desired
Pita bread for serving



Put a couple of tablespoons in a hot pan. Add the eggs, tomato, feta and onions. Lower the heat. Season with salt and pepper.

Let the eggs set until the middle is starting to set. Fold in thirds. There will be two folds. You can just fold it in half too.



Cut up a pita. Maybe drizzle some oil on the pita. Put some olives on the plate. Sprinkle the omelette with oregano.