Easy Amazing Shakshuka Recipe
Perfect for breakfast or any other meal of the day, Shakshuka is an easy and healthy recipe that comes together quickly on the stovetop. This recipe features a mixture of tomatoes, bell peppers, onions, and garlic simmered together with pockets of gently poached eggs. While it may look complicated, you can make a restaurant-quality version at home in a few simple steps.
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CRUNCHY Tofu Breakfast Wrap Recipe | EASY vegetarian meal idea!
LEARN HOW TO MAKE A DELICIOUS VEGAN BREAKFAST CRUNCHWRAP RECIPE!
LAY HO LAY HO!! Breakfast is not always my jam, but I do like an all day breakfast! Join me in this episode and learn how to make a vegan tofu scramble breakfast crunch wrap that's easy to put together and absolutely delicious! Let's begin
Ingredients:
1/2lb firm tofu
1/2 red onion
1/4 red bell pepper
1/4 green bell pepper
1 small avocado
salt and pepper to taste
drizzle of olive oil
1/2 tsp black salt
1 tsp turmeric
1 tbsp soy sauce
2 tortilla wraps
1 tomato
1/2 cup leafy greens
your favourite plantbased cheese
sprinkle of smoked paprika
sriracha to taste
ketchup to taste
Directions:
1. Pat dry the tofu with a paper towel. Then, crumble into a bowl
2. Thinly slice the red onion, red bell pepper, and green bell pepper
3. In a small mixing bowl, mash up the avocado with some salt and pepper
4. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
5. Add in and sauté the red onion and bell peppers for a few minutes
6. Add the tofu, black salt, turmeric, and soy sauce. Sauté for another couple of minutes and set aside. Wipe the pan out with a paper towel
7. Slice a tortilla wrap down to the center only
8. Assemble the wrap by placing the fillings onto one of the four sections
9. Fold the wrap one section at a time and fold each section onto one another
10. Heat up the wrap on the frying pan. About a 1-2min on each side will give a nice crunchy sear on the tortilla
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Breakfast Egg Muffins Recipe - Natasha's Kitchen
These breakfast egg muffins come together quickly and are so cute and tempting on a brunch platter. They are hearty and loaded with potato, spinach, eggs, melted cheese and crisp bites of bacon.
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????EGG MUFFINS INGREDIENTS:
►6 oz bacon cut into 1/2 pieces
►1 small onion 1/2 cup finely chopped
►1 large or 2 small russet potatoes peeled
►4 oz fresh baby spinach 2 cups, coarsely chopped
►6 oz mild cheddar cheese (1 1/2 cup shredded), divided
►8 large eggs
►1/2 cup half and half or equal parts heavy cream and milk
►2 tsp Tabasco sauce
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Cabbage and carrots taste better than meat! Simple and delicious breakfast recipe
Cabbage and carrots taste better than meat! Simple and delicious breakfast recipe
Ingredients:
300g cabbage
Shred the cabbage
Set aside in a bowl
60g carrot
30g green onion
Dice the green onion
2 eggs
Salt
Black pepper
Paprika
1tbsp olive oil
Mix well
1/4 cup all purpose flour
Medium heat
Olive oil
Scoop some batter into the pan
Fry for 3-5 minutes
Flip over and fry for another 2-3 minutes
Done!
Repeat with the remaining batter
2tbsp sour cream
1tsp soy sauce
1/8tsp hot chili sauce
Mix well
So crispy and delicious!
Very tasty with the sauce!
#pancake #easyrecipe #vegetablepancake #cabbagefritters #breakfastrecipe #simplerecipe #deliciousrecipe
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How to Make Hash Browns - Diner Style Restaurant Hashbrown Recipe
Learn how to make crispy hashbrowns just like you get at a diner! These are super simple and only require a real potato, butter, oil and a technique. That's it. Enjoy!
For one serving of hash browns:
1 (4-5 ounce or 110-140 grams) russet potato
2 Tbsp vegetable oil
1/2 Tbsp butter or margarine
Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation. Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes. In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes. Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove lid, season with salt and pepper and flip. Continue cooking for an additional 1-2 minutes. Makes 1 serving of hashbrowns. Enjoy!
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EGGS AND POTATOES Recipe ???????? Very Easy And Delicious Breakfast Recipe | Turkish Tortilla de Patatas
In today's video, we're embracing the magic of eggs and potatoes to bring you a Turkish version of Tortilla de Patatas. This recipe is not just an ordinary breakfast dish; it's a delightful morning feast that will give your day a flavor-packed start. No complicated ingredients, no lengthy processes, just a delicious breakfast that can be prepared in a jiffy. So, are you ready to start your day off right with this egg-citing and pota-terrific recipe? Let's jump right in!
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TURKISH TORTILLA DE PATATAS
3 medium potatoes, diced (dry ones are better because of high starch content, but whatever you have is fine.)
1 medium onion, sliced crosswise (or diced if you prefer a more distributed onion flavour.)
6 eggs
10 tablespoons olive oil
2 tablespoons whipping cream (optional, if you are not on a cheat day like me)
4 handfuls of sesame seeds
2 teaspoons salt
• Place a big pan on high heat and pour 8 tablespoons of olive oil in it.
• Add the potatoes when the oil is hot. Wait for 3-4 minutes to let the potatoes get a good sear.
• Stir the potatoes and scrape the bottom with a spatula. Then set the heat on low.
• Squeeze the onions and place top of the potatoes. Wait for 2 minutes.
• Give it a stir and add 1 teaspoon of salt. Let it cook until the onions are browned and the potatoes get crunchier.
• Beat the eggs, cream and a teaspoon of salt.
• Put a smaller pan (24 cm, 9 in) on high heat and pour 2 tablespoons of olive oil.
• Cover the bottom of the pan with half of the sesame seeds.
• Transfer the potatoes and onions to the smaller pan and add the egg mixture.
• Give it a good shake, put the lid on and lower the heat.
• Let it cook for 8-10 minutes.
• Cover the top with the remaining sesame seeds. You can finish it off in the oven until the top is golden brown.
• To continue with the pan, scrape the sides and the bottom in case it sticks.
• Put a flat-bottomed lid on and flip the eggs onto the lid. Do this away from the flames to avoid any burn.
• Slide the eggs back into the pan and let it cook for another couple of minutes.
• Place the egg onto the dish using the lid and enjoy the crunchy outside and silky inside of the potato eggs. For a full Turkish breakfast experience, eat with tomatoes, olives, purslane, fresh cheese - and of course, Turkish tea!
To make the cheese in the video,
• You need to curdle the milk as shown in the video.
• When the curdling is done, take them on a sieve and add salt while it is hot.
• Put some weight on it and let cool with weight. Curdles will merge and your cheese will be ready to slice when it is cold.