Tag Archive: Eggs

Roasted fingerling potatoes, red peppers and eggs with herbs

October 29, 2017

I have been working on my book about our stay in Spain in 2014 and came across a picture that made me hungry. I remember that bar and the dish we had very well and also remember trying to go there again and not being able to find it. All the small street and side alleys merged into one big maze in our mind so we had to let it go. The dish was simplicity... View Article

Raviolo al uovo, ricotta e carciofo (single raviolo with egg, ricotta and artichoke)

April 17, 2017

What is it? Raviolo al uovo is a single large raviolo filled with ricotta and containing a soft egg yolk that oozes out when you cut into it (“raviolo” is not a typo, in Italian “ravioli” is plural, “raviolo” is singular). You would serve one per person drizzled with butter, hollandaise, light tomato sauce or whatever else you think would go with it. Serve it on its own or with a little topping such as... View Article

Chilaquiles with red sauce and fried egg

December 17, 2016

Chilaquiles, meaning “broken up sombrero” in one of the native Mayan languages, is a quintessential Mexican dish that you find anywhere, from humble beach cafes to five star hotel restaurants serving local cuisine. Chilaquiles is made with fried corn tortilla triangles (or strips) that are briefly soften in red tomato or green tomatillos sauce, then topped with fried egg, queso fresco, chopped red onion, plenty of chopped cilantro (forgot to put it on before taking the... View Article

Shakshuka – eggs in tomato sauce

May 14, 2015

Not sure what the origin of shakshuka is (Ottolenghi says Tunisia) but it is very popular in Israel as a breakfast dish. Shakshuka is easy to prepare and kind of exotic looking if you cook and serve it in a cast iron skillet. It’s a good dish for a large breakfast crowd as you can cook it in a large skillet with as many eggs as can fit in and your guests can spoon their... View Article

Breakfast Tartine

May 2, 2012

Tartine is a French way of saying open face sandwiches. “shall I make you a  tartine” is so much more alluring than “shall I make you an open face sandwich”, is it not? Don’t they understand romance? Tartines look so beautiful and are flavourful and satisfying. When making tartines I prefer to use Poilane bread if possible, imported from France, or another good quality country loaf, home made or from a good bakery. Poilane is... View Article