Eggah 

(Middle Eastern-Style Omelette)

This is based on a Middle Eastern egg dish, with olive oil, chopped onion, herbs (cilantro, parsley, and mint), and salt. (Here it is pictured with rice.) The recipe is from Claudia Roden's The New Book of Middle Eastern Food. You could use frozen onions and dried herbs, if that's easier. (You could also add some butter, "for flavor," as my grandma would say.) This was very simple and quick to make (especially with the shortcuts I mentioned), and very yummy. Yay!

Toasted Pita Sandwich, 

filled with Egg, Mashed Potato, 

& Paneer (Indian cheese)

Here, instant mashed potato was mixed with Paneer, salt, and seasoning, and spread in a half-pita. I placed a bit of scrambled egg on the mixture, and put the whole thing in the toaster oven until the bread was browned. (When it cools, the pita crisps up. You can even break up toasted pita, into "pita chips"!) Simple, yet filling. 

Thai Red Curry 

with Egg & Green Peas

I made this using store-bought red curry paste. It's based on a recipe of Nancie McDermott in Real Vegetarian Thai. Delicious! 

Tsik-Tsik (Summer Vegetables with Egg)

Throwback to: My post a week ago, of Tsik-Tsik (Summer Vegetables with Egg), from the recipe of Mia Kouppa. It contains fresh tomato, zucchini, and egg. (For more details, please see the original post.) This photo features the dish, all by itself in its glory. It was very yummy, and easy to make with what I had.

Mia Kouppa Website, Tsik-Tsik (Summer Vegetables with Egg)

Blueberry Focaccia 

(slit open with a filling of store-bought ricotta), 

& Tsik-Tsik 

(Summer Vegetables with Egg)

The Tsik-Tsik recipe is from Mia Kouppa. I could only use a smaller amount of olive oil than the recipe suggested, and it also includes egg, fresh tomatoes, and zucchini. I had already finished up the eggplant I'd bought, and was too tired to bother with adding potatoes. However, in the story along with the recipe, it sounded like this is meant to use up excess or leftover veggies, and so it's okay to put in whatever you have. 😉 This was so good, and I think it will be nice to make again, the next time I have these veggies to use! 

The Blueberry Focaccia is my variation of the Sweet Grape Focaccia in Lauren Chattman's Mom's Big Book of Baking. I just replaced the grapes with fresh blueberries. The bread rose so nicely, that I could easily cut a slit in the middle, and fill it with the ricotta. I've also tried it with some ricotta spread over the blueberries, which is quite good. 😃It might be nice to use for baked French toast.

Mia Kouppa Facebook

MiaKouppa Instagram, Tsik Tsik

Mia Kouppa Website, Tsik-Tsik (Summer Vegetable with Egg)

Stuffed Focaccia Sandwich, 

filled with 

Aloo Mattar (Indian Potatoes, Green Peas, & Tomatoes) 

& Scrambled Egg

After my family's visit was over, I was looking for something simple. I remembered the Focaccia I'd made and then frozen. I found that I also had some Aloo Mattar in the freezer; the recipe was from Raghavan Iyer in The Turmeric Trail. I put it all together, along with some crunchy Indian snack mix, and some whole-milk yogurt (not pictured). It was a very nice sandwich, if I do say so myself! 

Egg Bread

This is based on the Egg Parathas of @thegutlessfoodie on Instagram. After adding a little oil to a pan, I poured in a beaten egg. Instead of a Paratha (Indian flatbread), I used what I had: a slice of Italian bread, which I placed in the egg. I melted a little coconut oil on the other side of the bread. When the egg was done, I turned the whole thing over, to brown the second side of the bread. It was very good. 

Baida Roti/Egg Chapati

This was made with one of the Roti from the last post, and was inspired by the Egg Parathas of @thegutlessfoodie on Instagram. It was simple, as I was rather hungry: some mirepoix mix veggies (chopped carrot, celery, onion) in a little oil, a bit of turmeric and pav bhaji masala, and a beaten egg with some salt, along with the Roti. I melted some coconut oil on the exposed side of the Roti, before flipping the whole thing over once the egg was cooked. Although you can't see it here, the underside of the Roti was nicely browned from the coconut oil. Maybe next time, I'll actually make this with Parathas! 

@thegutlessfoodie Instagram, That Popeye Friendly Para-zone is one example of an Egg Paratha.

Egg Pita/Baida Pita

This was inspired by the Egg Parathas of Natasha, known on Instagram as @thegutlessfoodie. I started out with a little oil, and some cumin seeds and chopped carrot/onion/celery. Next, I added in a beaten egg, mixed with some salt, turmeric, and pav bhaji masala. I turned over a pita and added it to the pan upside-down, and pressed it in. I melted a little coconut oil on the side of the pita facing up. When the egg was done enough for me, I turned over the whole thing, and pressed the underside of the pita into the pan. The coconut oil made it somewhat brown and crispy. Very tasty! The one I made a couple of days later looked even better, but I cut it up and ate it before I could take a picture. 

@thegutlessfoodie Instagram, Potato & Egg Para-zone (as an example of Egg Parathas)

Snack-Plate Dinner 

(Egg, Indian Spiced Potato Canapes, 

Papdi Gathiya, & Papad)

My late light dinner last night, consisting of leftovers and snacks: Puffy Microwave Egg Omelet, Indian Spiced Potato Canapes, Papdi Gathiya (store-bought, chickpea-flour chips), Papad (store-bought, of urad-dal, puffed in microwave), and whole-milk yogurt.

I didn't think I'd post anything today, as I didn't make anything new. Not to mention, it was also evening when I took the photo, and I don't like the way my nighttime shots look. However, when I saw my snacks/late dinner plate on the counter, I wondered how it would look from my phone. To my surprise, it looked better than my usual night photos, so I decided to share it here.

Egg-Potato-Green Pepper Sandwich

This sandwich is made on homemade toasted bread, with a bit of pav bhaji masala for flavor. A filling and tasty lunch! If you don't have a lot of time or energy, and therefore decide to use frozen hash browns and frozen chopped peppers that cook together very quickly, I won't tell anyone. 

Cauliflower-Egg Sandwich, on toast

The toast has pizza sauce spread on it, for extra flavor. The scrambled egg is a bit hidden beneath the veg. I decided I wanted roasted cauliflower, so I tried the easiest way I could think of, as an experiment. I took an entire 12-oz bag of frozen cauliflower, emptied it onto a baking tray, and mixed it with some oil and salt. In a 425 F oven, it took about 40 minutes to get it where I wanted it. Others may prefer less time. I thought the experiment was a success, as I eagerly made this sandwich for myself.

Pizza with Egg

I've seen at least two pizzas of this kind recently, on YouTube and Instagram, and it sounded intriguing. So yesterday, when I decided to make pizza for the first time in months, I decided to make one of the two, into an egg pizza. Notice the absence in the photo of the fourth piece of pizza - that's because I ate it before I could take a picture! Now that I've seen the recipe for Asparagus & Egg Pizza on the blog of the Last Cookie.ca, I've realized that next time, it might be helpful to bake the pizza a bit first, before adding the egg. No matter, it worked out fairly well this time, too!

The Last Cookie.ca Website, Asparagus & Egg Pizza