Moroccan Fried Eggs With Cumin And Salt Food
CUMIN-FLAVORED SALT
This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it's good on just about everything, even fried eggs. It tastes best freshly made, but will keep for about a month in a closed container.
Provided by David Tanis
Categories condiments
Time 10m
Yield About 1/4 cup
Number Of Ingredients 4
Steps:
- Toast cumin seeds in a dry skillet over medium-high heat until fragrant and lightly colored, about 1 minute. Grind very coarsely in a mortar or spice mill. Combine in a bowl with salt and stir together. Add red pepper flakes or cayenne, if using.
MOROCCAN EGGS
I stumbled across this at recipehub.com. Moroccan eggs are great for vegetarians. The recipe is easy to prepare, nutritious and tasty as well! This is best served with bread.
Provided by Elmotoo
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.
- Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.
- Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.
- Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.
- Simmer for a further 2 minutes, or until the eggs are cooked how you like them.
MOROCCAN FRIED EGGS WITH CUMIN AND SALT
You'll be surprised by the delicious pairing of cumin with eggs. Of course, you have to like cumin!. Try an egg and cream cheese sandwich. Spread some bread with cream cheese, add the prepared eggs, and enjoy. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Fried_Eggs.htm
Provided by Annacia
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a frying pan over medium heat.
- Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
- This allows more egg to make contact with the pan for faster cooking.
- When the eggs have cooked, sprinkle with salt and cumin, and serve.
Nutrition Facts : Calories 182.8, Fat 14, SaturatedFat 3.8, Cholesterol 372, Sodium 142.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
FRIED EGGS WITH KETCHUP
Make and share this Fried Eggs With Ketchup recipe from Food.com.
Provided by herdel
Categories Breakfast
Time 4m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 5
Steps:
- 1.) heat the pan on medium low.
- 2.) Put 2 teaspoon of Vegetable oil in the pan.
- 3.) Scramble eggs and ketchup.
- 4. ) Pour onto heated Pan.
- 5. ) Flip the egg. Allow it to cook another minute and then firmly slide the spatula under the whole egg. Take it out of the pan and place it onto the serving plate.
FRIED SUMAC EGGS
Make and share this Fried Sumac Eggs recipe from Food.com.
Provided by FDADELKARIM
Categories Breakfast
Time 15m
Yield 6 eggs, 3 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a non-stick frying pan. Break the eggs carefully into the pan. (Try not to break the yoke).
- Sprinkle with sumac, salt, & pepper. Continue to fry the egg until the white part is no longer runny & the yoke is done to your preference.
FRIED EGGS
Make and share this Fried Eggs recipe from Food.com.
Provided by punch
Categories One Dish Meal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- wash pan.
- fry eggs.
- salt.
- pepper.
- serve.
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- In a deep frying pan, heat a teaspoon of olive oil over medium-high heat and add the bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.
- Add the remaining olive oil. Add the onions, chilli and peppers and sauté for 3-4 minutes, until slightly softened. Season with salt and add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released. Add the tomatoes, stir and cover with the lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
- Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg whites to spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with a lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes. It’s very easy to overcook the eggs this way, so it’s best to leave them slightly under-cooked as they will keep cooking while getting served.
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- Heat up a skillet with your frying oil on medium heat. Place your flour in a large plate. Take one fillet and roll in the flour until fully covered. Move to your hot skillet and fry for 3 minutes on one side, flip, and fry for another 2 minutes on the other side. Remove and place on paper towel covered plate. Repeat until your out of fish.
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- Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt and pepper and mix well.
- Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
- Heat 2 inches of oil in a deep pan to 350F / 180C, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil with a slotted spoon and transfer to a plate with kitchen paper to drain. Repeat until all the potato cakes are cooked.
- Serve warm as an appetizer or side dish. Traditionally served in French bread or baguette, with lettuce, tomato and spicy tomato sauce.
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