Eggs Beyond Sunrise: 3 Versatile Egg Recipes For Every Meal

Spring has sprung and there is no doubt about it - eggs are taking center stage! From ancient times to the modern day, eggs have played a significant role in our lives, especially during springtime. The Egyptians and Persians used them as a symbol of rebirth, while the Greeks believed they were the food of the gods. With the advent of Christianity, eggs became a symbol of Christianity, eggs became a symbol of sacrifice and new life, dyed red to represent the blood of Christ during Orthodox Easter.

But eggs aren't just for Easter! May is National Egg Month and for a good reason. One egg contains 7 grand of high-quality protein, only 75 calories, and essential vitamins like iron, lutein, and carotenoids. In fact, eggs are such a nutrient powerhouse that in many southern European countries, they are often enjoyed as a light lunch or dinner instead of breakfast.

Regardless of when you choose to serve them, these egg-based dishes will quickly become family favorites and restaurant menu best-sellers. If you’re looking to add flavor, nutrition, and diversity to your menu, try these three Mediterranean recipes made in Marra Forni Commercial Ovens by Chef Amy Riolo.

Eggs in Potato Nests

PREP TIME: ABOUT 10 MIN  

COOK TIME: 15 MIN  

YIELD: 6 SERVINGS

INGREDIENTS:

· 2 teaspoons Amy Riolo Selections or other good quality EVOO, divided

· 2 medium russet potatoes or sweet potatoes (about 2 cups shredded)

· Unrefined sea salt

· Fresh ground black pepper

· 6 large eggs

· 1/2 cup shredded mozzarella cheese

· Parsley for serving

DIRECTIONS:

1. Preheat the Rotator to 700°F. Grease a 6-cup muffin pan generously with extra virgin olive oil.

2. Peel the potatoes, then use a large box grater to grate the uncooked potatoes. Transfer the grated potatoes to a colander and rinse until the water runs clear. Dry the potatoes thoroughly with paper towels.

3. Divide the potatoes evenly between the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup. Season with salt and pepper. Drizzle with a teaspoon of additional olive oil 4. Bake at a 90-second rotation speed for approximately 130 seconds or until golden and the edges start to brown, (in a regular oven for about 15 to 20 minutes). Then remove nests from the oven.

5. Whisk the four eggs together and season with salt and pepper. You can add any toppings into the mix. Carefully divide the eggs between the six egg nests, and then sprinkle some shredded cheese on top. 6. Bake until the egg whites are set, about 2 rotations in the rotator or 12-15 minutes in a regular oven. Cool for 5 minutes before removing from the pan.

NOTES:

Storage: For best results, eat immediately. However, you can store any leftovers in an airtight container for 24 hours and reheat them in a toaster oven until warm.

NUTRITION:

Calories: 126kcal | Carbohydrates: 13g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 116mg | Sodium: 109mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg

Green Shakshouka

*This recipe is from Mediterranean Lifestyle For Dummies by Amy Riolo.

PREP TIME: ABOUT 10 MIN  

COOK TIME: 25 MIN  

YIELD: 6 SERVINGS

INGREDIENTS:

2 tablespoons Amy Riolo Selections Extra-Virgin Olive Oil or other good-quality extra-virgin olive oil

2 tablespoons harissa sauce or chili paste (optional)

2 tablespoons tomato paste

1 teaspoon za’atar

1 yellow onion, diced

2 large green bell peppers, trimmed, seeded, and cut into small pieces

3 cups chopped green tomatoes or baby spinach

6 large eggs

1/2 cup Homemade Labneh Cheese, purchased Labneh, or Greek yogurt

6 slices Rustic Moroccan Barley Bread or another pita, warmed, for serving

DIRECTIONS:

1. In a large skillet, add the olive oil and warm over medium heat. Add the harissa or chili paste, tomato paste, za’atar, onion, and peppers. Stir well to combine and allow to cook until the peppers are tender about 5 to 7 minutes.

2. Add the tomatoes or spinach, stir, and increase the heat to high. When the mixture begins to cook down, reduce the heat to low. If using tomatoes, simmer until the sauce thickens, about 10 minutes. If using spinach, cook for just a few minutes until the desired doneness is reached. Taste and adjust the seasoning with more za’atar, if desired.

3. Make 6 wells in the sauce. Break 1 egg into each well. Using a fork, gently swirl the egg whites into the sauce. Place in a wood oven for approximately 3-5 minutes or the rotator oven heated to approximately 500F and allow rotating twice at 50-second intervals, uncovered, until the egg whites are set but the egg yolks are not yet hard.

(If using a regular oven, this could take about 6 to 8 minutes).

4. Remove from the heat and allow to set for a few minutes before serving. Serve with labneh or yogurt and hot bread.

PER SERVING:

Calories 243 (From Fat 98); Fat 11g (Saturated 3g); Cholesterol 212mg; Sodium 250mg; Carbohydrate 25g (Dietary Fiber 3g); Protein 12g.

NOTE:

Shakshouka means “mixture” in Arabic, and this dish is of Tunisian, Algerian, Moroccan, and Libyan origin; nowadays it’s extremely popular in Israel, too. Variations are actually served throughout the Mediterranean region. Served for breakfast, lunch, or dinner, traditionally in a cast-iron pan, this is one of the tastiest, easiest, and most economical dishes around.

VARY IT - If you want to make the classic shakshouka recipe, use red tomatoes instead of green tomatoes, and red bell pepper instead of green bell pepper.

Frittata di Carciofi, Asparagi, e Cipolle Caramellate

(Artichoke, Asparagus, and Caramelized Onion Frittata)

*This recipe is from Mediterranean Lifestyle For Dummies by Amy Riolo.

PREP TIME: ABOUT 15 MIN

COOK TIME: 45 MIN

YIELD: 6 SERVINGS

INGREDIENTS:

1/4 cup Amy Riolo Selections Extra-Virgin Olive Oil or other good-quality extra-virgin olive oil

2 medium yellow onions, very thinly sliced

1-pound baby artichokes, or frozen artichokes, thawed and drained

1 tablespoon lemon juice

1 bunch of asparagus, trimmed and cut

1 bunch of fresh basil or mint leaves, chopped

9 large eggs, beaten until foamy

1/4 cup grated Pecorino Romano or Parmigiano-Reggiano cheese

1/4 teaspoon of unrefined sea salt

DIRECTIONS:

1. Heat the electric stackable oven (or whichever you are using) oven to approximately 425F degrees. I prefer the electric stackable oven for making frittatas because they heat from both top and bottom – so it gives you a more even finish.

2. In a large, wide, ovenproof skillet, warm the oil over medium-high heat. Add the onions and sauté, stirring occasionally, until softened and very dark golden in color, about 10 minutes.

3. Meanwhile, if using fresh artichokes (If using frozen or cooked artichokes skip to step 5), clean and trim them. Soak the artichokes in water to clean them. Drain and repeat until the water is clear. Peel away the outside leaves of the bottom half of the artichokes. Cut off the top quarter of the artichokes (at this point, the artichokes should look like flowers, and the tough, dark leaves should all be removed, leaving only the lighter-colored, tenderer leaves). If tough, dark green leaves remain, peel those as well. Fill a bowl with cold water and add the lemon juice; place each artichoke inside after it’s trimmed to avoid discoloration.

4. Bring a large pot of water to a boil and add the cleaned artichokes. Return to a boil over high heat. Reduce the heat to medium-low and simmer until the artichokes are tender about 15 to 20 minutes. Remove with a slotted spoon into a colander and drain.

5. Bring the water back to a boil and add the asparagus. Reduce the heat to low for 1 or 2 minutes and cook until the asparagus is tender, about 1 minute. Remove with a slotted spoon and add to the skillet with the onions; brown for 4 minutes.

Add the artichokes, and stir. Add the basil leaves, eggs, cheese, and salt. Mix well and reduce the heat to medium-low. Cook until the eggs are cooked through, about 4 to 5 minutes.

6. Put the skillet in the oven until the frittata top is golden, about 5 minutes. Cut into 6 pieces and serve.

PER SERVING:

Calories 269 (From Fat 138); Fat 15g (Saturated 4g); Cholesterol 215mg; Sodium 244mg; Carbohydrate 24g (Dietary Fiber 3g); Protein 11g.

TIP:

Use leftover vegetables or even spaghetti, as they do in Naples, in the frittata to get more variety and repurpose leftover food.

NOTE:

Frittata is the singular Italian word for a baked omelet. Frittate is the plural form. Italians do not eat frittate for breakfast. The notion of eating eggs in the morning is unappealing to Italians, so it’s usually part of a light dinner with salad, but you could eat it at lunch, too. If you were serving a frittata in a multi-course Italian lunch or dinner, it would be considered a main course.

VARY IT - Any vegetable you can think of tastes great in a frittata! Some people also use leftover egg whites or whole eggs to make their versions.