ETHNIC BREAKFAST RECIPES RECIPES

Name: Desi~licious Masala Egg Oatmeal Breakfast | Easy Ethnic Recipes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp olive oil (extra virgin); 3 curry leaves (dried or fresh); 2 garlic cloves (large, crushed); 1 onion (medium, finely chopped); 1 tomato (large, washed, cut into small cubes); 1 tsp cumin; ½ tsp turmeric; ½ tsp salt; 2 green chillies (finely chopped); ½ cup green peas (frozen); 2 cups water; 1 cup rolled oats; 2 eggs (medium); ½ tsp black pepper (coarse); ½ lemon (fresh, juice, large lemon); ½ cup cilantro (fresh, washed, finely chopped)

DESI~LICIOUS MASALA EGG OATMEAL BREAKFAST | EASY ETHNIC ...

Desi~licious Masala Egg Oatmeal Breakfast | Easy Ethnic ... image

Looking for easy and healthy breakfast ideas? Take your oatmeal to the next level with my savoury Masala Oatmeal Breakfast recipe - featuring eggs. It's the ultimate busy-bee brekkie, bursting with nourishing heart-healthy ingredients. A creamy, rich amalgamation of rolled oats, onion, peas and tomatoes. All mixed with eggs, chillies and cilantro, and infused with traditional South Asian spices to create a spicy and Desi~licious breakfast.

Provided by Shahzadi Devje

Categories Breakfast Main Snack

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1 tbsp olive oil (extra virgin)
3 curry leaves (dried or fresh)
2 garlic cloves (large, crushed)
1 onion (medium, finely chopped)
1 tomato (large, washed, cut into small cubes)
1 tsp cumin
½ tsp turmeric
½ tsp salt
2 green chillies (finely chopped)
½ cup green peas (frozen)
2 cups water
1 cup rolled oats
2 eggs (medium)
½ tsp black pepper (coarse)
½ lemon (fresh, juice, large lemon)
½ cup cilantro (fresh, washed, finely chopped)

Steps:

In a medium pot, heat the oil on medium heat and add the curry leaves and garlic. Once they start to release their flavours (this happens pretty quickly), add the onion and cook on medium-high heat until the onion is nice and golden.
Now add the tomato and continue to cook for 2 minutes on high heat until the tomato is soft and mushy.
It's time to add those spices along with the chillies and peas. Cook for a minute or until the spices release their flavour.
While on high heat, pour the water and oats into the saucepan and stir. Then crack the eggs into your mixture. At this point, stir continuously for 3-4 minutes. This will prevent the mixture from sticking to the bottom of the saucepan. Plus, you want to ensure the eggs are cooked through. You should end up with a thick and creamy consistency.
Finish by adding salt, pepper, lemon juice and garnish with fresh cilantro. Serve hot and enjoy - it's quite something!

Nutrition Facts : Calories 374 kcal, CarbohydrateContent 48 g, ProteinContent 15 g, FatContent 15 g, SaturatedFatContent 3 g, CholesterolContent 164 mg, SodiumContent 239 mg, FiberContent 10 g, SugarContent 9 g, ServingSize 1 serving

MOROCCAN SHAKSHUKA EGGS WITH LENTILS | EASY ETHNIC RECIPES ...

Moroccan Shakshuka Eggs With Lentils | Easy Ethnic Recipes ... image

The best Shakshuka Eggs with lentils is served! Settle into back-to-routine with my fuss-free one-skillet marvel – Moroccan Shakshuka. Eggs gently poached in a thick tomato-lentil sauce infused with smoked paprika, cumin and garnished with fresh cilantro and olives.

Provided by Shahzadi Devje

Categories Breakfast Main

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 14

Ingredients

1 tbsp olive oil (extra virgin)
3 garlic cloves (large, crushed)
½ red onion (large, finely chopped)
1 red bell pepper (washed, cut into small chunks)
2 jalapenos (large, washed, deseeded, cut into very small pieces)
1¼ tsp smoked paprika
1 tsp cumin powder
3 cups tomato passata (thick, coulis-style)
¾ tsp salt (sea salt)
2 cups cooked lentils (canned, unsalted)
6 eggs
½ cup cilantro (washed, finely chopped)
¼ cup black olives (canned)
1 avocado (sliced into small chunks)

Steps:

Heat oil in a large skillet on medium heat. Fry the garlic until it's lightly golden and begins to release its aroma.
Add the onion and continue to fry until it's light golden - about 3 minutes.
Stir in the pepper and jalapeno and cook for 2 minutes.
Turn the heat to low and add the paprika and cumin, stir for a few seconds. Be careful to not burn the spices.
Once the spices release their flavour, follow with the tomato passata and ½ tsp salt followed by the lentils. Stir gently. Increase the heat to medium-low so the mixture begins to simmer.
Use a medium-sized spoon to create a well in the tomato-lentil sauce and crack an egg into it. Gently, pour some of the sauce over the egg whites in order to "contain" the egg. Repeat this process with the remaining five eggs. Sprinkle with ¼ tsp salt and cover immediately. Cook for 5-6 minutes on low heat.
Remove the cover and check that the eggs are cooked. The egg white should be opaque and the yolk soft, gooey and jiggly.
Remove from heat and finish by garnishing with olives and cilantro. Enjoy!

Nutrition Facts : Calories 462 kcal, CarbohydrateContent 51 g, ProteinContent 30 g, FatContent 14 g, SaturatedFatContent 4 g, CholesterolContent 327 mg, SodiumContent 916 mg, FiberContent 18 g, SugarContent 18 g, ServingSize 1 serving

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