Recipe: 5 eggs you must try for Sehri

Eggs are high in proteins, nutritious and help you stay fuller for longer making for a perfect Sehri. 

While the anda paratha is a classic, there are several ways to whip up eggs if you are looking for something different and delicious.

From shakshuka to breakfast burritos, here are 5 eggs you must try for Sehri this Ramzan:

1) Shakshouka

Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and garlic. 

You can either serve it with bread or pita bread.

Ingredients:

Extra virgin olive oil

1 large onion, chopped

2 green peppers, chopped

2 garlic cloves, peeled, chopped

1 tsp ground coriander

1 tsp sweet paprika

1/2 tsp ground cumin

Pinch red pepper flakes (optional)

Salt and pepper

6 tomatoes, chopped

6 large eggs

1/4 cup chopped fresh coriander leaves 

Water as needed

Method:

1- Heat 3 tbsp olive oil in a large skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently until the vegetables have softened, about 10 minutes.

2- Add the tomatoes and water. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.

3- Using a wooden spoon, make 6 “wells,” in the tomato mixture (make sure the wells are spaced out). Gently crack an egg into each well.

4- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

5- Uncover and add the fresh coriander leaves. You can add more black pepper or crushed red pepper if you like. Serve with the bread of your choice.

2) Breakfast burrito

Ingredients:

2 teaspoons oil

1 cup small red onion, diced

1 red bell pepper, seeded and diced

1 cup drained, rinsed canned kidney beans (you can even use mushrooms/ chicken instead)

1/4 teaspoon chili flakes

Salt and freshly ground black pepper

4 eggs

1/3 cup shredded cheese

4 whole wheat tortillas

1/4 cup reduced fat-free sour cream (optional)

1/4 cup salsa (optional)

1 large tomato, seeded and diced

1 small avocado (4 ounces), cubed (optional)

Hot sauce

Method:

1- Heat the oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add kidney beans (mushrooms/ chicken) and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

2- Whisk together the eggs then stir in the cheese. Add some oil to the skillet, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa (if using), then layer with 1/4 of the kidney bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado (if using). Season, to taste, with hot sauce. Roll up burrito-style and serve. 

3) Egg and cheese sandwich

Ingredients:

8 croissants/ bread of your choice

8 slices cheese

8 slices pepperoni/ sausages/ burger patty (optional)

6 large eggs

1/3 cup  milk

Salt and pepper, to taste

1/2 cup shredded cheese (optional)

Method:

1- Arrange slices of bread/ croissants (sliced in half) in a single layer on a pan and toast slightly. Place pepperoni/ sausages (if using) and one slice of cheese on each slice of bread/ bottom half of croissant.

2- In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture into greased pan or skillet over medium-high heat. Cook for 2-3 minutes. Stir the eggs, being sure to scrape the bottom of the pan as you are stirring so eggs cook evenly.

3- Once eggs begin to look mostly cooked, stir in shredded cheese (optional) until melted and combined, then finish cooking eggs to your liking. Remove from heat.

4- Top the sandwiches with a large scoop of scrambled eggs. Top with a slice of cheese and second half of the croissant buns/ slice of bread. If you want, you can bake the sandwich for a few minutes in the oven till the cheese is melted.

4) Mushroom and cheese omelette

Ingredients:

2 eggs

Salt and ground black pepper to taste

1 teaspoon oil

2 mushrooms, chopped

1 tablespoon shredded cheese, or to taste

Method: 

Beat eggs together with, salt, and pepper in a bowl.

Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden for 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until the egg is set and cheese is melted, 1 to 2 minutes. Fold omelette in half; top with more Cheddar cheese. Serve with the bread of your choice.

5) Perfect scrambled eggs 

Ingredients:

4 eggs

1/4 cup milk

Salt and pepper, as desired

2 tsp butter

Method:

1- Beat eggs, milk, salt and pepper in medium bowl until blended.

2- Heat butter in large nonstick skillet over medium heat until hot. Pour in the egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.

3- Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. remove from heat. Serve with the bread of your choice, sauteed mushrooms and tomatoes.