Beating an egg can make for a great ingredient in several recipes around the world. From baked goods to classic omelettes, it is endlessly versatile, and goes with both sweet and savory dishes. But who knew that some beaten eggs, eggplant, and the right seasonings could create the ever useful and delicious?

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Tortang Talong Recipe

Recipe by RecipeWikkiCourse: MainCuisine: International, ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

187

kcal

Beating an egg can make for a great ingredient in several recipes around the world. From baked goods to classic omelettes, it is endlessly versatile, and goes with both sweet and savory dishes. But who knew that some beaten eggs, eggplant, and the right seasonings could create the ever useful and delicious Tortang Talong? This…

Ingredients

• 4 pieces Chinese eggplant

• 2 pieces raw eggs

• 1 teaspoon salt

• 6 tablespoons cooking oil

Directions

• Grill the eggplant until the color of skin turns almost black
• Let the eggplant cool for a while then peel off the skin. Set aside.
• Crack the eggs and place in a bowl
• Add salt and beat
• Place the eggplant on a flat surface and flatten using a fork.
• Dip the flattened eggplant in the beaten egg mixture
• Heat the pan and pour the cooking oil
• Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

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The origins of deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and typically served as a first course. Over time, the recipe evolved into the more familiar rendition we enjoy today.

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Classic Deviled Eggs

Recipe by RecipeWikkiCourse: MainCuisine: RomanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

128

kcal

This easy appetizer is a favorite addition to any picnic or party. Bonus: They’re perfect for making ahead of time or storing leftovers after all your guests have left.

Ingredients

• 6 hard-boiled eggs, peeled

• 3 tablespoons mayonnaise

• 2 tablespoons plain yogurt

• 2 teaspoons Dijon mustard

• lemon juice

• salt

• paprika

Directions

• 
  Make hard-boiled eggs.
• Cut 6 eggs in half, lengthwise.
• Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
• Spoon the mixture back into the whites. Dust with paprika.

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The Origins of Shakshuka

Shakshuka is believed to have originated in North Africa, particularly in countries like Tunisia, Libya, and Morocco. The word “shakshuka” means “a mixture” in Arabic, and that perfectly describes this dish. It’s a mix of ingredients and flavors brought together in one pan, creating a warm and hearty meal.

In North Africa, tomatoes, spices, and eggs were often combined in various ways for meals, but shakshuka became especially popular because it was easy to make with simple ingredients. From there, the dish traveled across the Mediterranean and Middle Eastern regions.

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Shakshuka Recipe: A Tasty Dish with Rich History

Recipe by RecipeWikkiCourse: MainCuisine: AfricanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

209

kcal

Shakshuka is a flavorful dish that has become popular worldwide, especially as a breakfast or brunch option. It is a simple meal made of poached eggs cooked in a rich, spiced tomato sauce. Not only is it delicious and easy to make, but it also carries a history that stretches back centuries.

Ingredients

• 3 tablespoons olive oil

• 1 ⅓ cups chopped onion

• 1 cup thinly sliced bell peppers, any color

• 2 cloves garlic, minced, or to taste

• 2 ½ cups chopped tomatoes

• 1 hot chile pepper, seeded and finely chopped, or to taste

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt

• 4 large eggs
  

Directions

• Gather all ingredients.
• Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
• Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
• Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
• Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
• Serve and enjoy!

Notes

• You may use drained canned tomatoes instead of fresh ones if desired.

The post Shakshuka Recipe: A Tasty Dish with Rich History appeared first on RecipeWikki.