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Toast with ripe tomatoes and quail eggs

Toast with ripe tomatoes and quail eggs

Fry the slices of bread until golden. Cut the garlic clove in half and grease the slices of bread with it, then sprinkle with olive oil.

Cut the tomato into slices and cook in an oil-free pan for a few minutes on each side until soft and slightly caramelized.

Transfer to a bowl and crush with a fork. Add a little salt and mix.

Fry quail eggs in very little oil, 2-3 minutes.

Place the crushed tomato on the two slices of bread and add 2 quail eggs on each slice.

Sprinkle with salt and pepper.


Baked eggs with tomatoes, chorizo ​​and cheese

If you're looking for a perfect recipe for a hearty breakfast or even a lunch, Rachel Allen's recipe for baked eggs with tomatoes, chorizo ​​and cheese is exactly what you need.

It is a nutritious breakfast, full of nutrients, which will give you energy for the first part of the day. The aroma of ripe tomatoes combines excellently with the cheese and the smoky taste of chorizo ​​sausages, and the eggs provide you with the necessary protein for the whole day.

Ingredients for boiled eggs with tomatoes, chorizo ​​and cheese:

-2 tablespoons olive oil

-4 ripe tomatoes, peeled, cleaned of seeds and cut into cubes

-2 tablespoons chopped parsley

-a powder of chilli pepper flakes

-8 slices of chorizo ​​sausage

-50 gr of parmesan or grated manchego cheese

& # 8211 4 slices of toast, greased with butter, for serving.

Method of preparation:

Preheat the oven to 180 degrees Celsius. Take a pan and put it on medium heat. Put a little olive oil, then add the tomatoes, cleaned of skin and seeds and then cut into cubes. Season with salt and pepper and cook for about 15 minutes, until a thick, sticky tomato sauce is obtained.

Remove the pan from the heat, add the chopped parsley and hot pepper flakes. The sauce obtained is divided equally into 4 dishes for soufflé. In each bowl, break 2 eggs, and on top of each egg put a slice of chorizo ​​sausage. Grated cheese is divided into 4 equal parts and sprinkled on top of each soufflé dish.

Place the dishes in the oven and leave for 10-15 minutes, until the egg whites harden and the yolks remain soft. When the eggs are almost ready, grease the bread slices and put them in the oven for a few minutes. Remove eggs from the oven and serve with toasted bread.


Quail eggs with tomatoes and spinach

ingredients
1 can of tomatoes in broth, 1 teaspoon pepper paste, 12 quail eggs, 12 cubes of frozen spinach, spices (chilli powder, thyme, dried basil, dried oregano, a little of each or to taste), 4-5 tablespoons of grated Parmesan , 2 tablespoons oil

Difficulty: low | Time: 30 min


Eggplant toast and mozzarella - everything you need to know about the recipe

  • This toast recipe will be one that you will remember and repeat endlessly in the spring-summer-autumn season and I will tell you why! I chose the version with grilled eggplant, but you can also use your favorite vegetables: Romanian pumpkin or grilled zucchini, baked peppers, grilled mushrooms. It's all a matter of preference!
  • Instead of pesto alle Genovese or basil pesto, you can enjoy all the fresh greens for a pesto as colorful and flavorful as possible: parsley pesto, leurda fish in spring or young spinach pesto.

  • Don't like green pesto? Try red pesto! Made from sun-dried tomatoes, olive oil, pine nuts (or other nuts) and parmesan, it is a delicious option. Or, just as well, you can use cream cheese with natural or aromatic herbs.
  • It is very important to choose a very good quality bread, preferably an artisanal one. We have a bakery right next to the block and we take fresh bread from there. But, most of the time, we make bread at home and the toast recipe with eggplant and mozzarella will turn out delicious every time!
  • But, what makes the recipe for Toast with eggplant and mozzarella really special is, of course, the MOZZARELLA we use!

Hochland, which has long accustomed us to excellent cheeses, has enriched its current range of cheeses with a new product from the Hot Delight Mozzarella range and challenged me to test it for you in a delicious recipe, prepared hot. So I chose the recipe for Toast with eggplant and mozzarella!


Method of preparation

Wash the tomatoes and cut them in half.

Carrots, parsley roots, green onions, garlic are cleaned and washed.

Put all the vegetables in a tray lined with baking paper, sprinkle with sea salt, pepper, thyme sprigs, basil and sprinkle with olive oil.

Preheat the oven to 200 degrees C and put the tray in the oven for 30-35 minutes until the tomatoes soften and brown.

Remove the tray from the oven, let it cool a bit, then put the tomatoes in a blender.

Add salt and pepper to taste and a little olive oil.

It can be served both hot and cold, along with a few croutons of bread.


Mexican Shakshuka with quail eggs

Mexican weekend party? Of course! Good morning is known & # 8230 and why not start it with the spicy aromas of Mexico in a hot pan with vegetables and quail eggs.

As usual, for our #alegemlocal recipes, whenever we can. I chose fresh eggs from Dan's Quails. I made the baked and red pepper sauce in summer with fresh vegetables from the garden and I preserved it, but it can also be made in winter, but with vegetables from the supermarket.

(for 2 servings / for 2 servings)

  • 2 Artii kapia copti / 2 red pepper baked
  • 4 tomatoes
  • 3 tablespoons olive oil / 3 tablespoons olive oil
  • Sare / Salt
  • 1 teaspoon sugar / 1 teaspoon sugar
  • Oregano / Oregano
  • Thyme / Thyme
  • Chimen / Caraway
  • 3 cloves of garlic / 3 cloves of garlic
  • Chilli flakes
  • 16 quail eggs / 16 quail eggs
  • 1 avocado / 1 avocado
  • 1 teaspoon lemon juice / 1 teaspoon lemon juice
  • Green onion

For the sauce, peel the baked peppers and cut them into small cubes. Heat 2 tablespoons olive oil and add the baked pepper. Leave on medium to high heat for 1 minute then add the peeled tomatoes and cut into small cubes. Continue to cook for 3 minutes and add sugar, salt, oregano, thyme, cumin and 2 cloves of crushed garlic. We add the spices according to everyone's taste. Cook for another 2-3 minutes, stirring constantly.

Divide the above mixture into 2 ceramic pans and make small depressions with a teaspoon. In each depression we break an egg. Put the pans in the oven heated to 170 degrees Celsius for 5 & # 8211 7 minutes until the eggs are ready. If you are in a hurry you can use a normal pan and prepare eggs on the stove under the lid.

Sprinkle shakshuka with finely chopped green onions, avocado, tortillas or toast, as desired.

Mexican Shakshuka with quail eggs

Mexican weekend party? Of course! Why should not start a perfect day with the spicy aromas of Mexico in a hot pan with vegetables and quail eggs?

As usual, #chooselocal for our recipes, whenever we can. And I choose fresh eggs from Dan's Quail. I made the baked and red pepper sauce in the summer with fresh vegetables from the garden and I preserved it, but it can also be made fresh with vegetables from the supermarket.

For the sauce, peel the baked peppers and cut them into small cubes. Heat 2 tablespoons olive oil and add the baked pepper. Leave on medium to high heat for 1 minute then add the peeled tomatoes and cut into small cubes. Continue to cook for 3 minutes and add sugar, salt, oregano, thyme, cumin and 2 cloves of crushed garlic. Add the spices according to everyone's taste. Cook for another 2-3 minutes, stirring constantly.

Divide the above mixture into 2 ceramic pans and make small holes with a teaspoon. In each hole break an egg. Put the pans in the oven heated to 170 degrees Celsius for 5-7 minutes until the eggs are cooked. If you are in a hurry, you can use a normal pan and prepare eggs on the stove under the lid.

Sprinkle shakshuka with finely chopped green onions, avocado, tortillas or toast, as desired.


Method of preparation

Boil quail eggs so that they are hard. When they cool, we remove the shell.

Mix the butter until you get a foam.

Add, one by one, eggs and mix, using a whisk.

Add the grated cheese and mix.

Add the whipped milk and the finely chopped green parsley. We mix.

Mix the flour with the baking powder, sift and then incorporate into the above composition.

Season with pepper and, if necessary, salt. I did not add salt.

I have a tray with 12 muffin cups.

Grease each cup with oil and then line each one with a muffin paper and fill them half with the composition.

In the middle of the composition we put a quail egg.

Cover with the cheese composition.

Put in the preheated oven, at 180 degrees C, for about 30 minutes.

When the muffins are well made (we do the toothpick test) and nicely browned, take the form out of the oven, let it cool, then remove the muffins on a plate.


Toast with baked tomatoes and quail eggs - Recipes

A recipe that I tried before, but that I haven't had time to post so far. But as it's time for fresh spinach, I had to take the recipe out of mothballs and recommend it to you, especially since it can be an appetizer for the Easter meal. This is a dukan-style recipe, but one that can be cooked for everyone.

Cruise Phase, Consolidation, Definitive Stabilization

We prepare the spinach like here (click on the word "here" and it will take you to the recipe).

Wash the tomatoes well and cut a cap at the top (from the tail). Remove the round part from the base for stability when placing them on the plate. Remove the core with a teaspoon, sprinkle a little salt and turn them upside down to drain.

Fill the tomatoes with the spinach composition, forming a hollow on top. Put them in a pan and leave them for 10 minutes in the oven heated to 180 degrees. Remove the tray and place a quail egg in each recess, and then put them back in the oven for another 10 minutes (or until you see that the egg has become eyes). They can be served hot as a starter or garnish on a grill or in the oven.


Everything you need to know about the recipe for Baked Tuna Tomatoes:

  • you can choose smoked tuna, as I used or, for an even lighter version, canned tuna in its own juice, which you can also find at Lidl, at a price more than ok
  • you can omit eggs or replace them with quail eggs
  • if you can't find Greek spices, you can use one of the homemade spice mixes you can find HERE (click for recipes)
  • if you don't like the tuna, you can replace it with diced bacon or pieces of chicken pipette left over from the grill, for example

Ingredients for 2 servings of Baked Tuna Tomatoes:

  • 2 large tomatoes, very well cooked (500g)
  • 30ml Primadonna extra virgin olive oil
  • ½ green parsley link
  • 2 tablespoons Eridanous spices
  • 100g olive oil Kalamata Eridanous
  • or preserved smoked tuna Eridanous (160g)
  • 4 husband eggs
  • 125g mini lovilio mozzarella

Wash the tomatoes well, cut them into large cubes. Put the olive oil, finely chopped parsley, spices, mix and let cool for 10 minutes.

Add the olives, the tuna drained from the canned oil and mix again.

Distribute the mixture in 2 mini heat-resistant vessels. Break 2 eggs in each bowl, over the tomato mixture. We also add mini-mozzarella.

Put everything in the oven heated to 180 ° C for 30-35 minutes or until the mozzarella is lightly browned and the eggs are done.

The Mediterranean appetizer "Tomatoes with tuna in the oven" is delicious fresh out of the oven, but also cold. It can be a meal in itself, for example a light dinner or even a lunch at the office, which you prepare the night before and just heat it a little in the microwave! May you be the best!


Everything you need to know about the recipe for Baked Tuna Tomatoes:

  • you can choose smoked tuna, as I used or, for an even lighter version, canned tuna in its own juice, which you can also find at Lidl, at a price more than ok
  • you can omit eggs or replace them with quail eggs
  • if you can't find Greek spices, you can use one of the homemade spice mixes you can find HERE (click for recipes)
  • if you don't like the tuna, you can replace it with diced bacon or pieces of chicken pipette left over from the grill, for example

Ingredients for 2 servings of Baked Tuna Tomatoes:

  • 2 large tomatoes, very well cooked (500g)
  • 30ml Primadonna extra virgin olive oil
  • ½ green parsley link
  • 2 tablespoons Eridanous spices
  • 100g olive oil Kalamata Eridanous
  • or preserved smoked tuna Eridanous (160g)
  • 4 husband eggs
  • 125g mini mozzarella Lovilio

Wash the tomatoes well, cut them into large cubes. Put the olive oil, finely chopped parsley, spices, mix and let cool for 10 minutes.

Add the olives, the tuna drained from the canned oil and mix again.

Distribute the mixture in 2 mini heat-resistant vessels. Break 2 eggs in each bowl, over the tomato mixture. We also add mini-mozzarella.

Put everything in the oven heated to 180 ° C for 30-35 minutes or until the mozzarella is lightly browned and the eggs are done.

The Mediterranean appetizer "Tomatoes with tuna in the oven" is delicious fresh out of the oven, but also cold. It can be a meal in itself, for example a light dinner or even a lunch at the office, which you prepare the night before and just heat it a little in the microwave! May you be the best!


Video: Eggs On Toast For Breakfast. Eggs And Tomatoes Breakfast. 10 Minutes Breakfast. Bruschetta (January 2022).