Best Eggah Bi Ferakh Wa Rishta Recipes

BUSH'S® SRIRACHA BREAKFAST EGGS

Steps:

• In 10-inch skillet, simmer tomatoes for 5 minutes.
• With potato masher or back of spoon, crush tomatoes.
• Add BUSH'S® Sriracha Beans and bring up to a simmer.
• Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
• Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
• To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.

EGGAH BI EISH WA KOUSA

Steps:

• In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
• Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
• Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.

EGYPTIAN OMELET - EGGAH

Steps:

• PRE HEAT OVEN TO BROIL.
• IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
• SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
• MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
• IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
• Serve with salad and pita bread, you've got dinner!
• http://food4memories.com.

BRUNCH HASH & EGG BAKE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain., Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean., In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat., With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese., Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.