Eggs for Dinner (Need Macros)
Cloud Eggs
Huevos Rancheros
Shakshuka
Cloud Eggs
Ingredients
- 4 Large Eggs
- ½ C Parmigiano-Reggiano Cheese , or other hard cheese
- ½ C Pepper , finely diced
- 1 Tbsp Harissa (adjust to your palate)
- Salt & Pepper
Directions
- Preheat oven to 450F.
- Separate eggwhites and yolks, placing whites in a large mixing bowl. Beat egg whites until stiff peaks form. Mix cheese, peppers (hold a few aside) and harissa–then gently fold them into the whites.
- Divide egg whites into 4 mounds on parchment lined baking sheet. Create an indent in the middle of each and carefully place one egg yolk on each mound. Top with remaining peppers. And finish with a pinch of salt & pepper.
- Bake until yolks are set –appx 3 minutes. Serve immediately.
- NOTES: This recipe is perfect for multiplying or dividing based upon the number of people eating. What it’s not perfect for is making ahead or saving leftovers, so I recommend only making as many as can be eaten in that meal.
Huevos Rancheros
Ingredients
- 1 Tbsp Oil
- 4 Large Eggs
- 1 Bell Peppers , cut into rings
- 1 Tbsp Oil
- 1 Med Onion
- 1 Poblano , diced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Ancho Chili Powder
- Salt & Pepper
- 1 C Black Pepper
- 1 C Corn
- ¼ C Cilantro , diced
- 1 Large Flour Tortilla , quartered
- 1 Avocado , sliced
- 1 Lime , quarterede
- Cotija Cheese
- Pinch –Tajin,Chile Lime Spice, Coriander Lime spice, or other favorite blend
Directions
- Preheat oven to 450F.
- Heat oil in saute pan over medium heat. Place cut bell peppers in hot pan. Cook on one sidebriefly, then flip. Crack egg into middle of each pepper. Cook until eggs are set. Flip at halfway if you prefer “easy over” eggs.
- In saucepan, heat oil over medium heat. Add onions and poblano. Cook until soft. Add spices and cook until fragrant. Add black beans and corn and cook until well blended with spices and everything is warm. Add cilantro right before serving.
- Place tortilla in oven directly on grates (no pan needed). Stand by oven and watch tortilla. Flip when top side begins to brown. Remove from oven when both sides are toasted. NOTE: Tortilla may puff with air.Use serrated knife or pizza roller to cut into quarters.
- To Assemble: Place tortilla on plate. Top with a spoonful of beans and one egg. Garnish with avocado, cheese, and lime. Finish with a spice or salt & pepper.
Shakshuka
Ingredients
- 2 Tbsp Oil
- 1 Large Onion , sliced
- 1 Large Pepper , sliced
- 2 Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Ancho Chili Powder
- 28 Oz Diced Tomatoes , with juices
- Salt & Pepper
- 5 Oz Feta Cheese , diced
- 6 Large Eggs
- Cilantro
- Hot Sauce
Directions
- PreHeat oven to 375F.
- Heat oil in large skillet over medium heat. Add onion and pepper and cook until soft. Add garlic and spices and cook until fragrant. Add tomatoes, salt & pepper. Simmer until thickened –appx 10 minutes. Stir in crumbled feta. Adjust seasoning, as desired.
- Gently crack eggs into skillet over tomatoes. Season each egg with salt & pepper. Transfer skillet to oven and bake until eggs are set –7 to 10 minutes.
- Garnish with Cilantro.
- NOTES: The North African treasure is traditionally served with pieces of flat bread or toast, which is absolutely lovely. My GF-diet prefers any type of potato–oven roasted, leftover mashed potatoes, orevenhash browns. And when I need to up the nutrition and drop the carbs, I thoroughly enjoy this dish over a bowl of fresh spinach.
