Egg Fried Rice
Ingredients:
2 cups cooked rice
2 eggs, beaten
1 onion, chopped
1 carrot, peeled and grated
1/2 cup frozen peas
2 cloves garlic, minced
2 tbsp soy sauce
2 tbsp vegetable oil
Steps:
Heat the oil in a pan over medium heat.
Add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
Add the beaten eggs and stir until scrambled and cooked.
Add the grated carrot and frozen peas and cook for another 2-3 minutes.
Add the cooked rice and soy sauce and stir until well combined.
Cook for another 2-3 minutes until everything is heated through.
Deviled Eggs with Bacon
Ingredients:
6 hard-boiled eggs
4 slices bacon, cooked and crumbled
1/4 cup mayonnaise
1 tbsp dijon mustard
1 tbsp finely chopped chives
1/2 tsp paprika
salt and pepper to taste
Steps:
Cut the hard-boiled eggs in half lengthwise and remove the yolks.
In a bowl, mix together the egg yolks, mayonnaise, mustard, chives, paprika, salt, and pepper until well combined.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle the crumbled bacon on top of the deviled eggs.
Refrigerate for at least 1 hour before serving.
Shakshuka
Ingredients:
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 tsp paprika
1/2 tsp cumin
4-6 eggs
salt and pepper to taste
feta cheese and chopped parsley for garnish
Steps:
Heat the olive oil in a skillet over medium heat.
Add the onion and red bell pepper and sauté until softened, about 5-7 minutes.
Add the garlic and sauté for another minute.
Add the diced tomatoes, paprika, cumin, salt, and pepper and stir well.
Simmer for 5-10 minutes until the sauce has thickened.
Using a spoon, create 4-6 little wells in the sauce and crack an egg into each one.
Cover the skillet and cook for 5-10 minutes until the eggs are set but still runny.
Garnish with crumbled feta cheese and chopped parsley.
Eggplant and Tomato Frittata
Ingredients:
1 large eggplant, peeled and sliced
1 onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
6 eggs, beaten
1/2 cup grated parmesan cheese
2 tbsp olive oil
salt and pepper to taste
Steps:
Preheat the oven to 375°F.
Heat the olive oil in a skillet over medium heat.
Add the eggplant and sauté until softened and lightly browned, about 5-7 minutes.
Add the onion and garlic and sauté for another few minutes until the onion is translucent.
Add the diced tomatoes, salt, and pepper and stir well.
Spread the eggplant mixture evenly in the skillet and pour the beaten eggs over it.
Sprinkle the parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes until the frittata is set and lightly browned on top.
Conclusion
Eggs are a versatile and delicious ingredient that can be used in many different dishes. These Egg Recipes For Dinner are a great way to showcase the versatility of eggs and impress your family and friends with your culinary skills. From classic dishes with a twist to innovative creations, there’s something for everyone in the world of Egg Recipes For Dinner. So why not try one of these recipes tonight and discover for yourself just how tasty and satisfying an egg-based dinner can be!
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