Simple Cooking

Eggs....one of the first things I learned to cook, or rather decided to cook on my own was eggs. I made an omlette when I was 10. My mother was away to her friends house and I decided to somethin else than just raiding the fridge for leftovers. What a clever boy I was.....I didnt burn down the house and live to tell the tale.

Now this dish was taught to me by Andre, an Italian classmate of mine who couldn't believe that I was skipping breakfast since I never had the time to eat something before the classes. Even though I did not start having breakfasts well after graduating, I have made this a number of times for the family on weekends. Thank you Andre. Just for the records, I did teach Andre to teach Butter Chicken, so we are even!

The trick to this dish is to reduce the tomato mixture to thick sauce that won't break and liquefy when added to the eggs. If you've never made scrambled eggs this way before, you are in for a treat. Steady, slow cooking turns them incredibly creamy. Add a sliced tomato or avocado as a tasty side.

This is what is needed (to serve 4):

3 tablespoons olive oil
1 small onion sliced
4garlic cloves chopped
¼ teaspoon cayenne pepper
Salt and pepper to taste
8 eggs
1/4 stick of butter or two tsp full butter
1/4 cup freshly sliced basil
handful of chopped chicken/turkey/ham

This is how to cook it

Heat oil in large heavy skillet over medium heat. Sauté onion 5 minutes, until softened; add garlic and cook 1 minute more. Add roasted peppers, tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally. Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated).

In a large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 10 minutes, until soft blobs form and eggs are barely set.

Add pepper mixture and chopped chicken; stir just until mixed.

A fatty, heavy breakfast for those lazy weekend breakfasts. While it is uncomplicated, it is rich in fat and proteins and so for those on Low Cal, High Protein ( Atkins type) diets, this works well.

You can add fresh herbs, mushrooms, tomatoes, or shredded chicken to the mix, as a variation on this basic recipe.

This is what is needed:

4 large eggs
½ teaspoon salt
¼ teaspoon pepper
1/2 tablespoon unsalted butter
1/4 cup shredded cheddar cheese


Here is how to make it:

Whisk eggs, salt and pepper in a medium bowl. Melt butter in a large skillet over medium heat. Add eggs and cook, stirring with heatproof rubber spatula. As the eggs begin to set add ½ cup shredded cheddar cheese. Cook 3 to 5 more minutes. Voila! Your breakfast is ready!!

You can add the mushrooms or herbs etc as the same time as the cheese when doing the variations. Take care not to overcook it, otherwise making it too dry. Scrambled eggs are meant to be a bit moist, thus keeping it soft.

Ok. So here's another super quick recipe from my student days...is basically a breakfast menu but then I have had it at all odd times of the day and night!

All you need is -

2 Eggs
2 tbsp of crushed Feta Cheese
2 tbsp chopped tomatoes (one small tomato should suffice)
2 tbsp of thawed chopped spinach (if you have it fresh, well, boil it and use that - the frozen ones are much easier)
1tbsp oil
Salt and Pepper


How to make it:

Break the egggs in a bowl, add 2 tsp of water, whisk the eggs and add a pinch of salt and pepper according to taste. Pour 2 tsp of oil to the pan and after its sufficiently hot, pour the egg into it and spread it around. Wait for a minute and add the cheese, tomatoes and the spinach into the centre of the pan. Sprinkle another pinch of salt on the filling. Fold the sides of the omlette to wrap the filling. Dont worry if the egg is still wet, face up. Its meant that way. Turn down the heat to low/medium.
Cover the pan and let it cook for about 5 mins. Keep checking, so that the underside of the omlette does not burn. The idea is to let the filling cook enough.

The Omlette is done.

Have a filling breakfast..or whatever meal it is you are having!

Yum Yum.