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'eggs Perience' These Hard Boiled Egg Stews

Nothing is as exciting as discovering new, delightful egg recipes.Eggs are a firm family favourite and are also a great source of protein.This recipe for delicious hard boiled egg stew works well as both a breakfast or brunch dish, and can even be prepared as a side dish accompanying a handful of other tasty platters.Ingredients: 6 eggs 1 orange, juiced a dash of lemon juice 4 vine-ripe tomatoes, chopped 1-2 cups (250 - 500 ml) of chopped onions salt to taste 1 tbsp.(15 ml) of curry powder 1 tsp.(5 ml) of paprika powder 1 tsp.(5 ml) of chilli powder coconut oil (or any other high smoking point cooking oil of your choice such as avocado or macadamia oil) optional: 1 tsp.(5 ml) of raw honey (if the orange juice is not sweet enough, feel free to add honey to adjust the sweetness) method: boil the eggs until done - set aside, leave to cool and then peel the shells.Coat the peeled eggs with the curry powder and a bit of salt if you want.Melt the coconut oil (or whichever cooking oil you have chosen) in the pan on medium-high heat.Lightly pan-fry the coated hard boiled eggs.Tip: flip them around to ensure evenness whilst frying.Add a bit more oil and saute the onions until translucent, then add the chopped tomatoes (and the chilli peppers if you are using them) into the pan.Pour in the orange juice, and add a squirt of lemon.Sprinkle some salt, paprika powder and chilli powder.Adjust to taste.(optional: add 1 tsp.Raw honey).Once you are happy with the flavour of your sauce, mix in the eggs.Let it simmer a bit until the sauce starts to thicken.Remove from heat and set aside for about 15 minutes so that the eggs absorb the sauce.Another egg stew recipe that can be tried is the doro wat (spicy chicken stew) garnished with hard boiled eggs.This ethiopian dish is also ideal for easter lunches and christmas dinners.The doro wat platter takes a couple of hours to prepare and requires vigilance to avoid overcooking.Ingredients: 1.3 kg of split chicken breast 2 medium onions, chopped 2 tomatoes, chopped 8 cloves of garlic, minced 2 tsp.(10 ml) of salt peri-peri to taste 1 tsp.(5 ml) of cardamom 1/2 cup (125 ml) of oil 2 tsp.(10 ml) of freshly ground ginger 6 boiled eggs, peeled method: combine all of the ingredients (except the eggs) in a crock pot and cook on a low heat for 6 - 8 hours (a couple of hours less if cooking on a high setting).About 4 - 5 hours in, check the chicken.You will need to de-bone and then shred it before the chicken gets too tender or else you'll end up with a pile of bones in the bottom of your wat.Just take the chicken out of the crock, debone it and put the meat back into the crock to cook longer, become tenderer and soak up the spicy goodness.At this point, go ahead and add the (peeled) boiled eggs.Source: http://delightfultastebuds.Com/2011/04/03/hard-boiled-eggs-stew/ https://www.Pinterest.Com/pin/295478425523480443/.

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