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egg recipe

Tornado Omelette (Omurice) with Sriracha Ketchup

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A domed and swirled tornado omelette (Omurice) over a pile of rice (not shown) with sauce and toppings on the base.

Tornado Omelette (Omurice) with Sriracha Ketchup.

You have probably seen videos of chopsticks, skillfully manipulating eggs in a skillet, to create a beautiful omelette that simply slides out, onto a mound of rice and voila… your omelette is served.

Let me tell you, those individuals have skills! But that does not mean that you (and I) cannot enjoy this creative, fun, and delicious way to prepare eggs at home! It just takes, a few basic ingredients and a little patience to form an omelette with a lovely swirl in the middle.

Try it! The result is very tasty and incredibly satisfying!

Ingredients laid out to make a Tornado Omelette (Omurice)
A perfect little mound of rice for the omelette to lay on top.
A domed and swirled omelette over a pile of rice (not shown) with sauce and toppings around the base.
A domed and swirled omelette over a pile of rice cut open showing the rice interior.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A domed and swirled tornado omelette (Omurice) over a pile of rice (not shown) with sauce and toppings on the base.

Tornado Omelette (Omurice) with Sriracha Ketchup

You have probably seen videos of chopsticks, skillfully manipulating eggs in a skillet, to create a beautiful omelette that simply slides out, onto a mound of rice and voila… your omelette is served. Let me tell you, those individuals have skills! But that does not mean that you (and I) cannot enjoy this creative, fun, and delicious way to prepare eggs at home! It just takes, a few basic ingredients and a little patience to form an omelette with a lovely swirl in the middle. Try it! The result is very tasty and incredibly satisfying!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Korean
Servings 1 person

Ingredients
  

Sriracha Ketchup

  • 2 tablespoons ketchup
  • 1 tablespoon Sriracha
  • ½ teaspoon minced hot chili pepper
  • ½ teaspoon cider vinegar
  • ½ teaspoon honey

Fried Rice

  • 1 slice of smoked bacon 1 ounce, chopped
  • ⅓ medium carrot 2 ounces, finely diced
  • ¼ medium red onion 2 ounces, finely diced
  • ½ jalapeno peppers 1 ounce, finely diced
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 ¼ cups cooked jasmine rice cooled (ideally cooked the night before)

Omelette

  • Olive oil
  • 3 eggs
  • A pinch salt

Instructions
 

Sriracha Ketchup

  • Combine ketchup, Sriracha, chili, vinegar, and honey in a small bowl, stir to combine. Refrigerate until ready to use.

Fried Rice

  • Preheat a large non-stick skillet over medium heat, add the chopped bacon and cook until the fat has rendered, and bacon is beginning to crisp. Add the carrot, onion, and jalapeno to the skillet and cook until the veggies have softened, 4-6 minutes.
  • Mix the ketchup, Worcestershire, and cider vinegar. Add the rice and the ketchup mixture to the skillet. Mix everything together well and cook for 3-4 minutes.
  • Remove from the heat and cover with a lid (or foil) to keep the rice warm.
  • When ready to serve, lightly oil a small bowl (that holds the rice amount – packed in). Put a plate over the bowl and flip. Remove the bowl to reveal a perfect little mound for the omelette.

Omelette

  • Beat the eggs with a pinch of salt, in a bowl. Pour the eggs through a mesh strainer into another bowl (use a spatula or back of a spoon to help the egg through).
  • Preheat a non-stick skillet over medium high heat. Add olive oil and using a paper towel, spread the oil all over (add a little more oil if the towel absorbs too much). The skillet should be hot enough that it sizzles when the egg is poured in and the egg bubbles.
  • Pour the beaten egg into the skillet and cook it until the edge is beginning to look cooked and air bubbles are forming in the middle of the omelette.
  • Holding one chopstick in each hand, place the chopsticks on opposite sides of the omelette and push the cooked egg from the edge towards the centre, stopping when the chopsticks get within 2 inches of each other in the centre. Begin turning the chopsticks in one direction to create a swirl in the middle of the omelette. Hold the chopstick slightly on an angle to the side and turn the skillet handle in the opposite direction to the way you are turning the egg with the chopsticks.
  • Change the hand holding the chopsticks in between twirling to be able to keep turning and to make the swirl in the egg smoothly.
  • Cook the omelette until it is about 90% cooked. If the omelette is fully cooked, it might break in the centre.
  • Hold the chopsticks with one hand and slowly slide the omelette from the skillet onto the shaped rice (if you find it easier, remove the chopsticks and use a spatula to gently slide the omelette onto the mound of rice)
  • Pour the Sriracha ketchup around the omelette on the plate and sprinkle sliced green onions and chilies over the sauce. Serve and enjoy!
Keyword egg recipes, eggs, Korean Street food, omelette, tornado omelette, tornado omurice
Tried this recipe?Let us know how it was!

Hope you enjoy this Tornado Omelette (Omurice) with Sriracha Ketchup recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Everything Bagel Bake

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A bagel bake skillet bake with a piece removed and on a plate.

Looking for a special brunch recipe? Everyone will love this savoury Everything Bagel Bake. A hearty combination of eggs, pancetta, sausages, spinach, provolone, smoked gouda, jalapeños, onions and spices.

This crowd-pleasing dish can also be assembled the night before and baked the morning of.

To create a festive Easter brunch, serve with a simple side salad, strawberries, and mini chocolate Easter eggs!

A skillet of a bagel bake in the oven
A skillet of a bagel bake on an Easter themed table.
A skillet of a bagel bake on the oven with wooden Easter bunnies on the counter.
A bagel bake skillet bake with a piece removed and on a plate.

Everything Bagel Bake

Looking for a special brunch recipe? Everyone will love this savoury Everything Bagel Bake. A hearty combination of eggs, pancetta, sausages, spinach, provolone, smoked gouda, jalapeños, onions and spices.
This crowd-pleasing dish can also be assembled the night before and baked the morning of. To create a festive Easter brunch, serve with a simple side salad, strawberries, and chocolate Easter eggs!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 25 mins
Resting time 15 mins
Total Time 1 hr 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American
Servings 6 people

Ingredients
  

  • 1 tablespoon olive oil
  • 6 slices of round pancetta
  • ½ medium onion diced
  • 1 large jalapeno seeds and membrane removed, diced
  • 4 small breakfast sausages casing removed, chopped into small pieces
  • 8 large eggs
  • 1 ½ cups milk
  • 1 cup half & half cream 10%
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 ½ cups packed baby spinach
  • 6 mini everything bagels sliced in half (bottom/top) *
  • 1 ½ cups shredded provolone
  • 1 ½ cups shredded smoked gouda

Instructions
 

  • Position a rack in the center of the oven and preheat to 350°F.
  • Heat an 11-inch ovenproof non-stick skillet over medium high heat. Add the pancetta and cook until crispy, 3-5 minutes, flipping occasionally. Remove the pancetta to a paper towel lined plate and set aside. Add the sausage to the skillet and cook in the pancetta fat over medium heat until beginning to brown. 2-3 minutes. Add the onion, jalapeno and cook until the sausage is browned, and the onion is translucent. 4-5 minutes. Transfer to a bowl with a slotted spoon.
  • Whisk together the eggs, milk, half-and-half, cayenne, salt, and pepper in a large bowl. Add in the sausage mixture and stir to combine. Add the bagel tops and let them soak for 5 minutes.
  • Lay out the bagel bottoms (cut side up) on a board or plate. Layer each bottom with a few pieces of spinach, a sprinkle of provolone, and a pancetta round. Place the bottoms into a lightly oiled 11-inch non-stick skillet. Spread the rest of the spinach and provolone around the skillet. Place one of the bagel tops onto each of the bagel bottoms, then pour over the egg mixture, spreading the sausage mixture into the space between the bagels.
  • Carefully place the skillet into the preheated oven (it will be quite full). Bake for 55 minutes. Raise the temperature to 400°F and bake until the casserole is puffed, golden brown at the edges and set in the center. about 15 minutes more. Turn on the broiler and broil for 2-3 minutes to lightly brown the top (watch this step carefully, as you don’t want to burn it now!!).
  • Remove from the oven and let stand for 10-15 minutes before serving.

Notes

Cook’s Note
  • If the breakfast sausage casing doesn’t come free easily, just finely dice the sausage.
  • *Substitute 3 full size bagels for the 6 mini bagels, slice in half, then cut into halves.
  • This dish can be assembled the night before, covered tightly, refrigerated, and baked the following morning. Let the skillet sit at room temperature for 15 to 20 minutes before baking.
  • For additional texture, try toasting the bottom half of the bagel.
Keyword bagel bake, Easter Brunch, egg dish, everything bagels, make ahead brunch, make ahead recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Everything Bagel Bake recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my Hestan 8.5″ Thomas Keller Insignia TITUM Nonstick Sauté Pan  on my Hestan Dual Fuel Range.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Crustless Quiche with Bacon, Mushrooms & Jalapeños

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Crustless Quiche with Bacon, Mushrooms & Jalapenos served in two mini pie dishes.

Crustless Quiche with Bacon, Mushrooms & Jalapeños.

Breakfast, brunch, lunch, or dinner! Those are the meals that I enjoy a quiche! This crustless quiche recipe is so easy, versatile, and delicious that you can throw it together for a satisfying meal any time of the day! I stuffed this version with staples that are always in my fridge, and I encourage you to do the same. Make in individual dishes for ease of plating or cook in a skillet and serve pieces like pie! I always like to bring some chili flakes and a hot sauce to the table for an extra kick of flavour!

Ingredients for a Crustless Quiche with Bacon, Mushrooms & Jalapenos.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Crustless Quiche with Bacon, Mushrooms & Jalapenos in two mini pie dishes.

Crustless Quiche with Bacon, Mushrooms & Jalapeños

Breakfast, brunch, lunch, or dinner! Those are the meals that I enjoy a quiche! This crustless quiche recipe is so easy, versatile, and delicious that you can throw it together for a satisfying meal any time of the day! I stuffed this version with staples that are always in my fridge, and I encourage you to do the same. Make in individual dishes for ease of plating or cook in a skillet and serve pieces like pie! I always like to bring some chili flakes and a hot sauce to the table for an extra kick of flavour!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine French
Servings 2 people

Ingredients
  

  • 2 slices of smoked bacon
  • 3 ounces cremini mushrooms sliced
  • 2 tablespoons jalapeños seeds removed, diced
  • 2 tablespoon pickled roasted red pepper diced
  • 4 large eggs
  • ⅔ cup 1% milk
  • 1½ ounce brie cheese cut into small cubes
  • salt & pepper to taste

Instructions
 

  • Preheat your oven to 350 degrees F.
  • In a non-stick skillet, cook the bacon over medium-low heat, flipping occasionally, until crispy. Remove from skillet to a plate and set aside.
  • Add the mushrooms to the hot bacon fat and cook, turning occasionally, until cook through. Remove from skillet to the plate and set aside.
  • Add the jalapeños to the skillet toss in the leftover liquid and cook for 2-3 minutes. Remove from skillet to the plate and set aside.
  • In two bowls, whisk together 2 eggs and 1/3 cup milk.
  • Grease two individual baking dishes with oil (or butter).
  • From one bowl, pour just enough of the egg mixture to barely cover the bottom of a baking dish. Add half each the mushrooms, jalapenos, peppers, cheese, and crumble one piece of bacon in. Pour in the remaining egg mixture. Repeat the process with the other bowl and baking dish.
  • Bake uncovered, in the centre of the oven for 30-35 minutes, rotating the baking dish hallway through. The centre of the quiche should be set, not jiggly when gently shaken.
  • Serve as is or with chopped chives, chili flakes and/or hot sauce. Enjoy!

Notes

I used two 5.5-inch x 2-inch pie dishes. If you do not have individual baking dishes, use an 8-inch non-stick skillet.
Keyword easy recipes, egg recipes, eggs, mushroom recipes, Quiche, Quiche recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this Crustless Quiche with Bacon, Mushrooms & Jalapeños recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Two-Ingredient Banana Pancakes

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Two Ingredient Banana Pancakes - stack with bananas and walnuts with a stream of pouring syrup

Two-Ingredient Banana Pancakes.

Two ingredient pancakes? Just eggs and banana? I too was skeptical! Would I end up with banana flavoured scrambled eggs?

Not at all! The results are beautiful, thin, delicate, pancakes, which looked like and ate like, the more traditional flour-based breakfast treat.

These pancakes are wonderful on their own, but even better with a selection of toppings. Try chopped walnuts and banana slices, or fresh strawberries, or lemon & blueberries, or even a handful of chocolate chips.

Oh, do not forget the syrup!

Two Ingredient Banana Pancakes - stack with strawberries and a stream of pouring syrup.
Two Ingredient Banana Pancakes - stack with blueberries and lemon and a stream of pouring syrup.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Two Ingredient Banana Pancakes, six stacks with three different toppings.
Two Ingredient Banana Pancakes - stack with bananas and walnuts and a stream of pouring syrup.

Two-Ingredient Banana Pancakes

Two ingredient pancakes? Just eggs and banana? I too was skeptical! Would I end up with banana flavoured scrambled eggs?
Not at all! The results are beautiful, thin, delicate, pancakes, which looked like and ate like, the more traditional flour-based breakfast treat.
These pancakes are wonderful on their own, but even better with a selection of toppings. Try chopped walnuts and banana slices, or fresh strawberries, or lemon & blueberries, or even a handful of chocolate chips.
Oh, do not forget the syrup!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 4 People (16 pancakes)

Ingredients
  

  • 8 large eggs
  • 4 medium ripe bananas approx. 7” and 5-6 oz
  • 2 teaspoons oil of your choice or more as needed

Instructions
 

  • Preheat the oven to 300°F
  • Place eggs and banana in a blender until purée until completely smooth (banana pieces in the batter can cause the pancakes to rip when flipping).
  • Using a brush or piece of paper towel, lightly oil a non-stick griddle or large skillet and heat over medium-low heat. Once the cooking surface is hot (approximately 365°F using an infrared thermometer), pour 1/4 cup of batter for each pancake, slowly into the pan. The pancakes will expand to about 5 inches in diameter, so do not overcrowd the griddle or skillet.
  • Cook until bubbles appear on the surface and the edges are dry, 3.5 to 4.5 minutes. Using a thin spatula, gently lift, then flip the pancakes and cook until browned on the bottom, another 1.5 to 2 minutes. Transfer the cooked pancakes to a parchment lined sheet pan.
  • Lightly oil the pan again and repeat with the remaining batter.
  • Once all the pancakes are cooked, place the sheet pan into the oven, to warm the pancakes through, 5-7 minutes.
  • Serve warm pancakes with maple syrup and your favourite toppings.

Notes

Cook’s tip:
  • Every stovetop and skillet heats up differently, so you may need to use low heat or medium heat to get your skillet to temperature. The pancakes should brown evenly, and not burn in 3.5-4.5 minutes.
  • These pancakes are quite delicate, especially when flipping. Use a wide (but thin) spatula and get as much of the pancake on the spatula as possible, before gently flipping. You may break a couple, so you might want to plan to make a few more than you think you need. 2 eggs & 1 banana will make 4 pancakes.
  • Use two skillets to cook more pancakes at the same time.
  • Pick up discounted, over-ripened bananas at your grocery store. These bananas are extra flavourful, and you save money!
Keyword banana pancakes, egg recipes, eggs, two ingredient recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Two-Ingredient Banana Pancakes recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


Eggs Benedict on Potato Pancakes

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A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes.

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!

I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.

Eggs Benedict on Potato Pancakes - frying in pan
Eggs Benedict on Potato Pancakes - frying and looking very crispy

I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.

A top down image of two place settings of Eggs Benedict on Potato Pancakes

Eggs Benedict on Potato Pancakes

You might not be able to beat a classic Eggs Benedict, but it sure is fun trying!
I’ve used waffles, bagels, and biscuits as the base for this tasty brunch treat, so why not leftover mashed potatoes! The mash is transformed from creamy spoonfuls of comfort, into crispy, golden, delicious little cakes. A perfect texture to anchor the rich toppings of smoked bacon, runny poached eggs and silky hollandaise.
I can still hear the crunch of cutting into the crispy pancake and recall the joy of savouring every last bite.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch, Lunch
Cuisine American, French
Servings 2 people

Ingredients
  

Mashed Potato Pancakes

  • 1 cup leftover mashed potatoes
  • 1 egg
  • 2 tablespoons flour
  • ¼ cup grated cheddar cheese
  • 3 tablespoons vegetable oil or oil of your choice

Hollandaise Sauce

  • 4 egg yolks at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter melted
  • Pinch of cayenne
  • Pinch of salt

Eggs Benedict

  • 4 slices of double smoked bacon or Canadian bacon, cooked to your liking
  • 4 leftover mashed potato pancakes instructions below (or toasted English muffins)
  • 1 tablespoon white vinegar
  • 4 eggs
  • Salt and pepper to taste
  • Hollandaise Sauce instructions below
  • Fresh chopped chives for garnish

Instructions
 

Mashed Potato Pancakes

  • Mix all of the ingredients (except the oil) together until well combined.
  • Heat the oil in a 12.5-inch non-stick skillet over medium heat.
  • Divide the potato mixture into four even portions, flatten into patties (about 1/2-inch thick) and gently add into the hot oil.
  • Cook the patties until bottom is crispy, golden brown and the sides are set, about 3-5 minutes. Carefully slide a large spatula under the entire pancake and flip.
  • Cook for another 3 or 4 minutes until both sides are crispy, golden brown.
  • Remove the pancakes to a paper towel lined plate, sprinkle with salt and keep warm until ready to serve.

Hollandaise Sauce

  • Fill a 2Qt-3Qt saucepan with 1.5 cups of water. Heat over low heat barely simmering.
  • In a stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture has thickened and almost doubled in size.
  • Place the bowl over the saucepan and whisk rapidly. Don’t not to let the egg yolks get too hot or they will scramble (remove from heat briefly if need be).
  • While whisking, slowly drizzle in the melted butter. Continue to whisk until the sauce is thickened.
  • Remove from heat, then whisk in the cayenne and salt.
  • Cover the saucepan and keep in a warm spot until you are ready to spoon over the eggs. If the sauce thickens or gets gummy, whisk in a few drops of warm water until you get the desired consistency.

Eggs Benedict

  • Fill a 3.5Qt sauté slightly more than half full with water. Add the vinegar to the water. Bring to a low boil (lightly bubbling, not rapidly boiling).
  • Gently break each egg into a small ramekin or bowl (making sure not to break the yolks). Then pour each egg into the water.
  • Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft.
  • Using a slotted spoon, remove the eggs to a paper towel lined plate.
  • Assemble the Eggs Benedict: On two plates, place two potato pancakes each. Lay a slice of bacon on top of each pancake, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with the chopped chives.
Keyword egg recipes, Hollandaise sauce, poached eggs
Tried this recipe?Let us know how it was!

Hope you enjoy this Eggs Benedict on Potato Pancakes recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

No Bake Shakshuka

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A top down image of a shakshuka with four eggs in a skillet on a table ready to be served.

No Bake Shakshuka (or Shakshouka), is one of our favourite comfort meals. Although we enjoy it year-round it is more commonly found on our table in the winter.

This is not a “traditional” Shakshuka but is certainly inspired by it. I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.

Ingredients used to make a no bake shakshuka

It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!

Start by cooking the onion, yellow pepper, and jalapeño to the preheated skillet.
Making the indentations for the eggs with the back of a ladle.
Cooking the eggs in the shakshuka
Use toast to dip the eggs.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A top down image of a shakshuka with four eggs in a skillet on a table ready to be served.

No Bake Shakshuka

Shakshuka or Shakshouka, is one of our favourite comfort meals. Although we enjoy it year-round it is more commonly found on our table in the winter.
This is not a “traditional” Shakshuka but is certainly inspired by it. I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.
It starts with some veggies, spices, and a tomato base, then finishes with eggs cooked right in the flavourful sauce. Scoop out a portion of sauce, with an egg, then serve with hot sauce and garlic toast for dipping! So good!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Middle Eastern, North African
Servings 2 people

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 1 yellow pepper diced
  • 1 jalapeño diced
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 14 ounce can diced tomatoes (400 mL)
  • ½ cup chickpeas drained & rinsed
  • Salt and pepper to taste
  • ⅓ cup feta cheese crumbled
  • 4 large eggs
  • Fresh basil for serving

Instructions
 

  • Heat oil in an 11-inch skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes.
  • Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.
  • Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.
  • Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place into the individual indentations.
  • Cook until egg whites have set, but the yolks are still runny, approximately 6-8 minutes. If the top of the eggs is not setting up as desired, cover with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk.
  • Garnish with fresh basil and enjoy!
Keyword egg recipes, eggs, healthy recipe, No Bake Shakshuka, Shakshouka, Shakshuka, vegetarian, vegetarian recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this No Bake Shakshuka recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Winter Cobb Salad

by 4 Comments

A top down image of a colourful & deconstructed winter cobb salad.

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious!

This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.

The ingredients for a winter cobb salad.

In less than a hour you can create this protein packed & comforting winter meal!

Three strips of bacon in a pan
Place the chicken, skin side down into the bacon fat in the hot skillet
Place the chicken & squash into the oven and bake.
Using a slotted spoon, gently lower the eggs into the boiling water.
Drizzling salad dressing over a colourful winter cobb salad

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A top down image of a colourful winter cobb salad

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious! This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Servings 2 people

Ingredients
  

Dressing

  • 1 tablespoon pure maple syrup
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ tablespoon apple cider vinegar
  • ¼ teaspoon sea salt

Salad

  • ½ small red onion thinly sliced
  • 2 tablespoons olive oil enough to cover onions
  • Salt and ground black pepper to taste
  • 2 slices of bacon
  • 2 chicken thighs bone-in, skin-on, 5.5 – 6 oz per thigh, uncooked
  • 9 ounces butternut squash cut into 1/2-inch cubes (about 2 cups)
  • 2 large eggs
  • 4 cups kale washed, stems removed, chopped
  • 1 roasted beet cut into small cubes (purchased already roasted or roast at home)
  • ½ apple sliced (honey crisp or your favourite apple)
  • 2 small tomatoes sliced (different coloured heirlooms, or tomatoes on the vine)
  • ½ avocado sliced (optional)
  • 2 ounces stilton cheese or other blue cheese

For Garnish

  • 1 tablespoon chives chopped
  • 2 tablespoons pomegranate arils optional
  • 2 tablespoons roasted pistachios

Instructions
 

Dressing

  • In a small mason jar combine maple syrup, olive oil, mustard, vinegar, and salt. Shake well to combine. Set aside.
  • Marinated onions – In a very small bowl or ramekin, combine the onions, olive oil and a sprinkle of salt and pepper. Let sit on the counter for 1 – 24 hours. This will soften the taste of the onions. (When done the leftover olive oil is flavoured and perfect for frying tomorrow mornings eggs!)

Salad

  • Season the chicken with salt and pepper. Set aside.
  • Preheat oven to 400°F.
  • Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.
  • Remove the bacon to a plate and set aside.
  • Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.
  • Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165 degrees F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.
  • While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.
  • Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.
  • Serve with chives, pomegranate arils, pistachios.
  • Drizzle dressing over the salad and enjoy!
Keyword Cobb Salad, egg recipes, eggs, healthy salad recipes, Winter produce, Winter Salad
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Have a delicious day! James (aka Zimmy) & Elaine