Eggah Bi Ferakh Wa Rishta Recipes

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain., Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean., In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat., With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese., Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.

Steps:

• Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
• Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
• Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
• Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.

Steps:

• Sprinkle the eggplant slices, if you like, with salt, and leave them in a colander for at least 1/2 hour to allow the bitter juices to drain. Rinse, drain, and pat dry with paper towels.
• Fry the onion in 2 tablespoons oil until soft and golden. Add the garlic and stir for a moment or two. Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.
• Fry the eggplant slices very briefly in about 1/2 inch of very hot oil, turning them over once until lightly colored, then drain on paper towels. Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned. They can be slightly undercooked. Add the eggplants to the tomato sauce and cook for 10 minutes more.
• Boil the tagliatelle in salted water until slightly underdone and drain.
• Grease a large baking dish. Fill it with alternating layers of pasta and the eggplant mixture, starting and finishing with a layer of pasta and keeping a little of the sauce to pour over the top. Sprinkle, if you like, with grated cheese.
• Bake in a 350°F oven for 20-30 minutes. The pasta will absorb the flavors of the sauce.

Steps:

• In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
• Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
• Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.