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Paleo/Primal Breakfast Egg Recipes

Page Contents:
Foods to Go With the Eggs:Are in Chapter:
  • Fruit Salads
• Pancakes
• Muffins
• Fried Apples
• Various Vegetable Chips
• Steak Tartare
• Root Vegetable Fries
• Sausages
• Nut Milks
• Nut Porridges
  Salads
Pancakes, Waffles, Crepes, Tortillas and Doughnuts
Bread, Cakes and Muffins, Cookies
Fruits
Appetizers: Chips and Crackers
Appetizers: Beef
Vegetables
Sausage Making
Nut Milks
Soups: Nut Porridges
 
 
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egg timer thumbnail

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Skillet: Scrambled

Istarska Fritaja OR Istrian Frittata

A small handful of wild or regular asparagus
a little water 
4 eggs
oil
2 thick slices prosciutto, cut into pieces 

To prepare the shoots of wild asparagus, gently bend the shoot and then
break it where it's hard, and unbending. This part is very woody, and
difficult to eat, but can be used to make asparagus stock. Cut the shoots
into about 3 - 5 cm pieces.

Warm the oil in a wide pan, and then add asparagus pieces to it. Cook on a
low heat, until softened. Add a little water. This will evaporate quickly,
and steam the asparagus slightly.

When the asparagus is al dente, add the prosciutto pieces to it, and cook
until the prosciutto is cooked, and it changes colour. Then add the eggs,
and cook, stirring, until the eggs have set.

SOURCE: As seen on TV. CUISINE: Croatian. From: Maninas: Food Matters
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Scrambled Eggs with Ginger

4 fresh green chillies with skins removed (see How To Remove Chilli Skins)
2 tablespoons (30g or 1 oz) coconut oil
2.5cm (1 inch) fresh ginger root, peeled and finely chopped
1 small onion, peeled and finely chopped
6 eggs
1/4 cup (62ml or 2 fl oz) coconut milk
1/4 teaspoon (1ml) salt

After removing chilli skins, remove and discard seeds and finely chop 
  remaining chilli.
Beat eggs, coconut milk and salt in a bowl and set aside.
Heat oil in a medium size saucepan over a medium heat.
Saute, or stir-fry, ginger and onion in the saucepan for 5 minutes.
Reduce heat to low and add egg mixture to saucepan and mix well.
Scatter chillies over mixture.
Cook over a low heat until eggs are cooked.
Serves 4. Serve hot.

Recipe submitted by Sianne Marsh on 21 January 2009 
Adapted from: Curry Focus
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Scrambled Eggs with Tarragon & Tomatoes

Fresh tomatoes and tarragon add a tantalizing taste to everyday eggs.
Removing seeds from tomatoes-called seeding-makes a more attractive
presentation. It only takes 2 minutes: slice the tomato in half across its
middle. (Think of the tomato as the Earth and cut it in half across the
equator.) With the end of a chopstick, scrape the seeds into a bowl, and
discard. (I do this for salads to make serving and eating less messy.)
Substitute basil or chives if you don't have fresh tarragon.

2 Roma tomatoes, halved, seeded, and chopped finely
6 medium to large chicken eggs or duck eggs, rinsed
1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried, crumbled tarragon
1 teaspoon extra-virgin olive oil or coconut oil
Dash finely ground black or white pepper

Wash, halve, seed, and chop tomatoes and set aside.

Combine eggs and tarragon in a bowl. Whisk with a fork and set aside.

Heat oil in a 10- to 12-inch skillet over medium-high heat until hot but
not smoking. Tilt skillet to completely coat bottom and sides. Add egg
mixture. Reduce heat to medium or medium-low. As eggs begin to set up
(almost immediately), sprinkle with tomatoes and begin pushing cooked
portion aside with a metal spatula and tilting pan to allow uncooked
portion to run underneath. Repeat as eggs start to set. Keep moving
spatula. Remove from heat when eggs are no longer running but still glossy
and moist, about 4 minutes for single batch.

Divide into 2 or 3 portions, transfer to serving plates, garnish with 
pepper, and serve.

Variations:
* Scrambled Eggs with Chives and Tomatoes: Replace tarragon with fresh or
dried chives.
* For a fluffier texture: Blend eggs with tomatoes in a blender or food 
processor. Stir herbs in by hand and cook as above.

From: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel
Albert and Don Matesz
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Scrambled Eggs with Basil and Walnuts

3 eggs
1/2 cup fresh basil, chopped
1/3 cup walnuts, chopped
salt and pepper 

Whisk eggs in a bowl then place in a frying pan on medium heat, stirring 
constantly.

When the eggs are almost cooked, add the basil and continue cooking for a 
further 1 minute or until eggs are fully cooked.

Add salt and pepper to taste.

Remove from heat and stir in the walnuts before serving.

From: Tasty Planner: Carrie2525
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Chorizo and Onions Scrambled Eggs

3 large eggs (one serving)
1/8 cup diced onions
1/2 link chorizo sausage

In a bowl, break the 3 eggs and scramble. Put in the diced onions and mix 
together.

In a skillet, remove the chorizo sausage from the casing and fry on medium
high. As the chorizo heats up, it will start to break down and the grease 
will start lightly covering the bottom of the skillet. Help break it up 
with the spatula.

Once the chorizo is fried up (about 3 to 5 minutes), add the eggs and 
onions and quickly mix together. Continue cooking until done.

From: Smoked and Grilled: Meats.
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Curt Smoked 'N Grilled

Chorizo Con Huevos

8 large eggs
1 Tablespoon oil
1 pound chorizo sausage
1 medium onion - diced
2 Serrano chilies - finely chopped
1/2 bunch cilantro leaves - chopped
1 large avocado - mashed
your favorite salsa 

Heat the oil in a large skillet over medium heat. Fry the chorizo until 
browned - break up the sausage with a fork as it cooks. (Chorizo is darker 
in color than most sausages. It will look nearly burnt when browned, but if
you look close it's a very deep brown hue.) Can drain off any excess oil.

Add the onion and cook about 2 minutes until soft and translucent. Add the 
chilies and cook one more minute.

Beat the eggs until frothy and add to the chorizo. Stir with a fork or 
spatula as you would to make scrambled eggs.

Fold the cilantro in just before eggs are completely set. Serve with fresh 
salsa, and mashed avocado.

This recipe makes 4 large servings.

* A couple notes about this dish: chorizo is somewhat salty by nature so 
there's no need to add salt to the eggs as might be your habit; handle the 
Serrano chilies carefully - be sure to remove the seeds and pith and make 
sure you wash your hands after chopping.

From: MrBreakfast.com: All Breakfast All The Time
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Mr. Breakfast

Firey Scrambled Eggs

1/4 tsp jerk seasoning paste
4 eggs

Preheat an oiled skillet to medium-high. Combine all ingredients in a
blender and blend on high for 15-20 seconds. Transfer to skillet and
cook as desired. This method will give you big fluffy eggs every time,
without any need for milk.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Cherokee Green Onions and Eggs

3 Tbsp pork fat
2 bunches of wild green onions, whites and crisp green tops, trimmed and
  sliced in 1/4" rounds, or you may substitute shallots, chives, garlic (or
  "Chinese") chives, young leeks, or any combination for as much as half of
  the green onions.
1/4 cup water
7 large eggs or 6 jumbo eggs
pepper (optional)

Heat pork fat in a large heavy skillet over medium heat. Add green onions
and turn in fat to coat. Lower heat, cover, and simmer for about 5 minutes.
Uncover and add water. Cook over low heat for about 10 minutes more,
stirring occasionally, until green onions are tender but not brown. If
water is all absorbed, add more by tablespoons. Break eggs into the skillet
and stir with a fork until they are scrambled. Raise heat to medium.
Continue to stir until eggs are as cooked as desired. When they are nearly
done, adjust the seasonings. Serves 3-4.

Adapted from Regional American Classics, California Culinary Academy.
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Spicy Turkish Scrambled Eggs

1 tablespoon extra virgin olive oil
1 red onion, finely chopped
1 medium green pepper, cored, seeded, and finely chopped
1 hot green chile, seeded and cut into thin strips
3 ripe tomatoes, peeled, seeded, and chopped
Salt and freshly ground black pepper
4 large eggs

Heat the olive oil in a large, heavy, preferably nonstick skillet over 
medium heat. Add the onion and cook until soft, 6 to 7 minutes. Add the 
pepper and chile and continue cooking until soft, another 4 to 5 minutes. 
Add in the tomatoes, and salt and pepper to taste and cook uncovered, over 
low heat for 10 minutes.

Add the eggs, stirring them into the mixture to distribute. Cover the 
skillet and cook until the eggs are set but still fluffy and tender, about 
7 to 8 minutes. Divide between 4 plates and serve.

From: Against the Grain: 150 Good Carb Mediterranean Recipes
      by Diane Kochilas
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Skillet: Omelets

Recipes India: Egg Omelet

3 Eggs
1 Onion, chopped
4 Green Chilli (optional)
1/4 cup Coconut grated
Salt, Oil - required

1. Beat the Eggs severely.
2. Mix chopped onion, rounded green chilli, salt and grated coconuts with 
   eggs.
3. Heat oil on a medium-low heat, in a pan.
4. Pour the mixture in the form of Dosas and cook it on the both sides.

Serve hot.

by Mrs Annamma Philippose
From: NewKerala.com
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Primal/Paleo Spinach Omelet

2 eggs
1.5 cups raw spinach
coconut oil, about 1 tbsp
1/3 c salsa
1 tbsp fresh cilantro

Melt coconut oil on medium in frying pan. Add spinach, cook until mostly 
wilted. Beat eggs and add to pan. (Other optional ingredients: peppers, 
mushrooms, cheese, etc.) Flip once the egg sets around the edge. When it's 
almost done add the salsa on top just to warm it. Move to plate and add
cilantro. Serves one. 

Submitted by SIENNAPINK2000 to SparkPeople.com
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Vanilla Blueberry Omelet

2 eggs
1 tsp. vanilla extract
coconut oil
1/2 c. blueberries

Lightly beat two eggs and vanilla extract in a bowl. Heat 6" non-stick pan 
over medium heat. While pan is heating, heat half the blueberries in a 
saucepan until juices flow.

Add coconut oil to non-stick pan and coat evenly. When thoroughly heated, 
add egg mixture. Swish once and let sit. When eggs are about 70% settled, 
swish again. There should be a nice crispy layer around the side of the 
pan. When it starts to separate from the side, add fresh and cooked 
blueberries to omelet, reserving a few for garnish. Crispy layer should 
really be pulling away from pan now. Use a fork to help fold the omelet 
over. Slide on to plate, top with reserved blueberry filling, and enjoy!

Adapted from DBCLARINET at SparkPeople.com
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DBCLARINET at SparkPeople.com

Avocado and Shrimp Omelet

6 eggs
2 Tbsp. chopped parsley
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 large* ripe avocado, diced
1 1/2 Tbsp. avocado oil
3 oz. bay shrimp
3 parsley sprigs

* Large avocados are recommended for this recipe. A large avocado, 
sometimes called a 40 count or 48 count avocado, averages about 8 ounces. 
If using smaller or larger size avocados adjust the quantity accordingly.

Beat together eggs, parsley, 3/4 of the lemon juice, salt, and hot pepper 
sauce; reserve.

Gently toss avocado with remaining lemon juice; reserve.

Heat oil in an omelet pan. (Use a large omelet pan for four or more 
servings.)

Pour egg mixture into pan.

Cook over medium heat, lifting edges and tilting pan to allow uncooked egg 
to run under, until set but still moist on top.

Scatter reserved avocado and shrimp over omelet.

Fold omelet in half; heat another minute or two.

Slide onto a warmed serving plate; garnish with parsley sprigs.

To serve, cut omelet into wedges.

From: California Avocado Commission
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California Avocado Commission

Mediterranean Omelet with Fennel, Olives, and Dill

2 tablespoons olive oil, divided
2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved
8 cherry tomatoes
1/4 cup chopped pitted green brine-cured olives

5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon 
  ground black pepper
1 1/2 tablespoons chopped fresh dill

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. 
Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and
cook until softened, stirring occasionally, about 4 minutes. Add tomatoes 
and mash with fork; mix in olives. Season with salt and pepper. Transfer 
mixture to medium bowl.

Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat.
Add beaten eggs and cook until eggs are just set in center, tilting skillet
and lifting edges of omelet with spatula to let uncooked portion flow 
underneath, about 3 minutes. Top with fennel mixture. Sprinkle dill over. 
Using spatula, fold uncovered half of omelet over; slide onto plate. 
Garnish with chopped fennel fronds and serve.

Adapted from: epicurious: for people who love to eat
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Tina Rupp

Stir-Fry Omelet

3 eggs, beaten
1 carrot, matchstick cut
3 scallions, diagonal sliced
I handful tiny broccoli florets
Or whatever leftover veggies you have
Bits of leftover cooked chicken, pork, beef, any meat you wish
Safflower oil
salt

Heat oil in a wok or large cast iron skillet over medium heat, until hot
enough to sizzle a drop of water. Add broccoli and carrots, stir fry 2 min.
until soft. Add cooked meat, stir fry 1 min. until heated through. Add
scallions and eggs, scramble. Add salt to taste. Serve. This is wonderful
for when you find yourself craving Chinese fried rice! If you should happen
to have a bag of frozen peas you need to get rid of, use them in this
recipe too. Add them when you add the meat.

From: Stacie and Ben's favorite Paleo Recipes
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Puffy Omelet

4 eggs, separated
1/4 cup water
1/8 teaspoon pepper
1 tbsp. coconut oil or pork fat

Beat egg whites and water in small mixer bowl until stiff but not dry. Beat
egg yolks and pepper in another bowl until very thick and lemon colored,
about 5 minutes. Fold into egg whites. Heat coconut oil in 10-inch ovenproof
skillet until hot enough to sizzle drop of water. Pour omelet mixture into
skillet; level surface gently. Reduce heat. Cook slowly until
puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge
to look at color.) Cook uncovered in 325 degree oven until knife inserted
in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake
turner or spatula under omelet to loosen. Fold omelet in half, being
careful not to break it. Slip onto warm plate.

Adapted from Pam at http://www.ilovejesus.com/lot/locarb/ [now dead]
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My Favorite Dinner Omelet

1 cup of chopped fresh spinach
4 chopped green onions
1 clove of fresh chopped garlic
1/2 cup of portabella mushrooms
3 eggs
1/4 cup V-8 juice
pepper, cayenne pepper to taste

Saute chopped vegetables in hot olive oil. Beat eggs, V-8 juice and
seasonings in bowl. Pour eggs over sautéed vegetables and cook until firm.
Flip omelet and cook other side until firm. Garnish with fresh tomato
slices and serve.

From Binnie Betten
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Frozia

6 eggs
1 bunch fresh spinach chopped (a box of frozen will do if you do not have 
  fresh)
1/2 tsp hot pepper flakes
Olive oil
Salt and pepper

Scramble the eggs in a bowl. Add the spinach, salt and pepper. (If using
frozen spinach, defrost it first in microwave and then drain it well.)
Scramble together. Heat a large non-stick skillet with about 1/2 cup olive
oil. Depending on how big your non-stick skillet is depends on the amount
of oil. My oil is usually 1/4" deep. When the oil is hot put the hot pepper
flakes in then pour the mixture in. When it starts to cook on the bottom,
flip it over. I usually break it up into about 6-7 sections and flip it. I
do not like it to turn brown on the bottom so I keep flipping it around
until it is cooked through. Try not to cook it until it is dry, take it out
when it is medium scrambled. Let cool and eat.

Adapted from: http://ilovetocook-ellie.blogspot.com/2011/04/frozia.html
Now dead.
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Ground Lamb and Eggplant Omelet

In the eastern reaches of the Mediterranean, ground lamb is a meat for all 
occasions, used to stuff vegetables, to top open-faced and sealed pastries,
and, here, in this unusual Egyptian recipe, to embellish an otherwise 
simple egg dish.

1 large eggplant (about 1/2 pound), cut into 1/2-inch cubes
Salt
1 tablespoon olive oil
1/2 cup chopped onion
1/2 pound ground lean lamb, preferably from the shoulder
2 garlic cloves, minced
2 tablespoons tomato paste diluted with 2 tablespoons water
Freshly ground black pepper
8 large eggs
1/2 cup finely chopped flat-leaf parsley
1 scant teaspoon ground cumin
1 teaspoon ground coriander

Salt the eggplant cubes in layers in a colander and set aside for 1 hour. 
Rinse well and pat dry.

Heat the olive oil in a large nonstick skillet over medium heat, add the 
onions, and sauté for 4 to 5 minutes, until they soften. Add the eggplant 
and continue sautéing until the eggplant is lightly browned and tender. 
Using a slotted spoon, remove the eggplantonion mixture and set aside.

Add the lamb to the skillet and cook, still over medium heat, stirring, 
until browned. Add the garlic and tomato paste mixture and season with salt
and pepper to taste. Lower the heat and cook for about 20 minutes, until 
the lamb is cooked through.

While the meat is cooking, beat the eggs, parsley, cumin, coriander, and 
salt and pepper to taste together in a large bowl. Drain off as much of the
fat from the skillet as possible. Add the eggplant and onion mixture and 
toss. Pour in the eggs and tilt the pan to distribute the eggs evenly all 
over the skillet. Reduce the heat to low, cover, and cook until the eggs 
are set, 10 to 15 minutes. Remove from the heat, cut into 6 wedges, and 
serve.

From: Against the Grain: 150 Good Carb Mediterranean Recipes
      by Diane Kochilas
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Skillet: Fried

Fried Eggs with Sweet Potato Hash

2 Tbs coconut oil
1 medium sweet potato or yam, diced into 1/2" cubes
1/2 yellow onion, diced
2 nitrite/nitrate free sausages, sliced
1 medium bell pepper, diced
4 eggs
freshly ground black pepper

1. In a large skillet, heat coconut oil over medium heat.
2. Add the onions and sweet potatoes, and sauté for 5 minutes.
3. Add the sausages and continue to cook until sausages are browned and 
   sweet potatoes are slightly softened.
4. Add bell peppers and 1 Tbs of water.
5. Cover and cook for 15 minutes or until the potatoes are completely soft,
   stirring frequently.
6. Meanwhile, fry eggs in coconut oil.
7. Season with freshly ground black pepper and serve over sweet potato hash.

From: Tastebook
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Paleo Breakfast Veggie Hash With Eggs

You can substitute the squash with whatever vegetables you have handy or in
the freezer.

2 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 cup sweet white onion, chopped
1 cup yellow squash, chopped
1/2 cup mushroom, sliced
salt and pepper
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
4 eggs, poached or cooked any style

Heat large non-stick skillet over medium heat. Add olive oil to pan. Add 
garlic and onion and saute for 2 minutes, then add chopped squash or your 
favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 
5-minutes or until almost compete.

At this point add salt and pepper, then add tomatoes and spinach and cook 
until spinach wilts. Drain well before plating.

While finishing this prepare eggs to your liking (I like over medium as 
this is easiest) in another pan.

To serve, drained hash mixture to and then add to individual plates. On top
of hash add 2 cooked eggs per person.

This is nice served with a side of bacon, and some avocado.

Adapted from Marycat at Food.com
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Huevos Rancheros Salsa

2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/2 small onion, chopped
2 tablespoons oil
Salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish

Place the tomatoes, chiles, garlic and onion in a blender and puree, 
retaining a bit of texture.

Heat 1 tablespoon of the oil over high heat in a large, heavy nonstick
skillet, until a drop of puree will sizzle when it hits the pan. Add the
puree and cook, stirring, for four to ten minutes, until the sauce
thickens, darkens and leaves a trough when you run a spoon down the middle
of the pan. It should just begin to stick to the pan. Season to taste with
salt, and remove from the heat. Keep warm while you fry the eggs.

Warm four plates. Fry the eggs in a heavy skillet over medium-high heat.
You won't need much oil if you have another nonstick skillet. Use the
remaining tablespoon of oil if necessary. Cook them sunny side up, until
the whites are solid but the yolks still runny. Season with salt and
pepper, and turn off the heat. Place one or two fried eggs on each plate.
Spoon the hot salsa over the whites of the eggs, leaving the yolks exposed
if possible. Sprinkle with cilantro and serve.

Adapted from: The New York Times: Fitness & Nutrition: Recipes For Health
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Boiled

Myra's Chopped Egg and Onion

12 hard boiled eggs, peeled
1 small onion, diced fine
1/3 cup schmaltz
White pepper to taste

Chop the eggs to your own preference (I prefer pretty finely chopped
eggs). Set aside. Saute the onion in the schmaltz until it starts to brown.
Add the onion and schmaltz to the chopped eggs and mix well. Add pepper to
taste, and chill. Makes about 4-6 servings.
Note: You can spread this on celery! You can substitute a paleo oil for
the schmaltz.

From Betty (tguyer at Juno)
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Myra's Chopped Mushrooms, Eggs and Onion

1 medium onion, finely diced
1/4 cup schmaltz or paleo oil
10-12 medium white mushrooms, finely chopped
12 hard boiled eggs, peeled and finely chopped
Freshly ground black pepper to taste

Saute the onion in the schmaltz or oil until golden brown. Add the
mushrooms and saute another 5 minutes or so, stirring frequently, until
mushrooms are softened and turned dark. Remove from heat and let cool.
Mix together with the eggs and pepper. Chill until ready to serve.
Makes 6 to 8 servings.
Note: I really like this as an appetizer.

From Betty (tguyer at Juno)
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Huevos Rancheros [Cooking Light]

1 (14.5-ounce) can no-salt-added tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, undrained
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
2 tablespoons chopped green onions

Combine the first 7 ingredients in a large nonstick skillet; stir well, and
bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 
10 minutes.

Break each egg into a custard cup, and slip eggs from cups into tomato 
mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove 
eggs with a slotted spoon.

Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. 
Sprinkle 1 tablespoon green onions over each serving.

Adapted from: Cooking Light, September 1995
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Recipes India: Egg Masala

4 Eggs
2 Onion
1 stem Curry Leaves
1/2 tsp Garam masala
1 1/2 tsp Chilli powder (optional)
1 tsp Coriander powder
1/2 tsp Turmeric powder
Coconut oil
Salt
1/2 tsp Mustard

1. Boil eggs and remove the shells.
2. Slice onion into long pieces.
3. Mix together garam masala, coriander powder, turmeric powder and chilli 
   powder.
4. Heat coconut oil in a pan or kadai, splutter mustard seeds in it.
5. Add onion, curry leaves and fry till golden
6. Add the masala paste and salt, stir well.
7. Finally, add the egg pieces and mix the contents well.
8. Remove from fire.

by Mrs Annamma Philippose
From: NewKerala.com
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Recipes India: Egg Curry

5 Eggs
1 1/2 tsp Chilli Powder (optional)
1/2 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tsp Garam Masala
2 Onion
5 Green Chilli (optional)
1 1/2 cup Coconut Milk
1/2 tsp Pepper
2 tbsp Coconut oil
1/2 tsp Mustard
2 Red Chilli (optional)
2 stem Curry Leaves
Salt to taste

1. Boil the eggs, remove the shells and slit into half.
2. Mix together coriander powder, turmeric powder, chilli powder, garam 
   masala, pepper powder and make it to a fine paste.
3. Slice Onion and slit Green chilli.
4. Boil it with Water, Salt and masala paste.
5. Add Coconut milk and simmer for a minute.
6. When it starts to boil, add eggs.
7. Stir it well and remove from fire.
8. Heat coconut oil in a pan or kadai.
9. Splutter mustard seeds, add curry leaves and Red chilli.
10. Pour this to the egg dish.

by Mrs Annamma Philippose
From: NewKerala.com
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Recipes India: Egg Chaat

4 Eggs
1 Tsp Coconut Sugar
1 Tsp Tamarind Paste
1 Tsp Chat Masala
3/4 Tsp Red Chili Powder (optional)
1/4 Cup Tomato Sauce (or canned pumpkin/butternut)
2 Tbsp Chopped Coriander Leaves
3 Green Chilies (optional)
2 Onions
Salt to Taste

Boil the eggs.
Chop onion, green chilies and eggs.
In a pan, boil sugar and tamarind paste with little water.
Keep stirring till it becomes thick chutney.
Mix all the Ingredients: and add salt to taste.

by Mrs Annamma Philippose
From: NewKerala.com
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Poached

Avocado Poached Egg with Diablo Sauce

1 teaspoon olive oil
1 garlic clove, finely chopped
1 (15-ounce) can fire roasted crushed tomatoes
1/4 teaspoon smoked sweet paprika (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado, halved and pitted
2 medium eggs, room temperature 

Prepare Diablo Sauce at least 20 minutes before starting eggs. In a large
skillet, heat oil until hot. Add garlic; cook and stir until fragrant. Stir
in tomatoes, paprika, salt and pepper. Bring to a boil; reduce to a simmer
20 minutes, stirring frequently.

When sauce is almost finished, place a steaming basket over 1-inch of
water; bring water to a simmer.

Meanwhile, cut a thin slice from the bottom of each avocado half to create
a flat surface. Without breaking through the base, carefully scoop out some
of the avocado flesh to create a larger indentation. Season with salt. Into
each avocado half, crack one egg; season with salt.

Place avocado halves in steaming basket; cover until eggs are poached,
about 5 to 7 minutes. Transfer each avocado half to a serving plate.
Sprinkle with paprika and serve with Diablo Sauce.

From: Avocados From Mexico
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Avocados from Mexico

Baked

Paleo Frittata

3 servings egg whites
4 eggs
1 tbs of extra virgin olive oil
1 package of frozen Artichoke hearts (or any other variety of veggies) 

Use olive oil to line the pan.
Throw in artichokes.
Whip 3 servings of egg white and 4 eggs together.
Cover veggies.
Put in oven at 350 until light brown on top.

Number of Servings: 4
Submitted by D2THEMARIE to SparkPeople.com
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Easy Kale Quiche

Equipment: glass pie pan, microwave safe bowl

olive oil
1/4 cup raw sesame seeds

1 bunch dinosaur kale
3 eggs, 2 egg whites
2 cloves minced garlic
1 cup chopped onions
1/2 cup chopped Canadian bacon [not GRAP]
1 tsp stone ground mustard
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 375 degrees.

Grease a pie pan with olive oil and then coat pan with sesame seeds,
shaking and turning pan to cover totally. Set aside.

Wash kale and remove tough ribs from leaves. Place kale in a microwave safe
bowl and microwave on high for one minute, (The goal is to get the kale
tender but still crisp. You may require more or less time depending on your
microwave.) Add garlic and onion to bowl and microwave for one more minute
until kale is tender. Let sit until warm, then squeeze out excess moisture
and chop kale mixture. Return to bowl. Break eggs into bowl and add egg
whites. (You can substitute 1 whole egg for the egg whites for a richer
dish). Beat the eggs into the mixture with a fork. Add Canadian bacon,
salt, pepper and mustard, mix well. Pour mixture into prepared pie pan and
bake for 20-30 minutes until top looks dry and puffy. Remove and cool.

By Katy. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Eggs In A Nest

This simple variation on baked eggs seems like something kids would get a
kick out of because it looks like an egg in a nest when done. They're quick
and easy to make but require 1 cup ramekins or other small oven safe dishes
to bake the eggs in.

For each nest:

2 green onions
1 egg
olive oil or other fat to grease dish with
salt and pepper
1/2 chopped tomato

Preheat oven to 350. Grease dish generously, add salt and pepper to taste
and set aside. Cut the whites off the green onions, set the green tops
aside. Chop the whites. Saute' the green tops and chopped whites in a small
amount of oil or in a non-stick pan until wilted. (Alternately, you can put
the green onions in a microwave safe dish and microwave for 30 seconds or
so, depending on your machine, until the onions are wilted.) Place the
onions in the ramikin and make a hole in the center to form the "nest".
Break egg into the hole. If desired, add a little oil on top to keep the
top of the egg from drying out. Place cup in a shallow baking pan filled
1/2 inch deep with water. Bake for 15 minutes or until top of egg is opaque
and firm looking. Garnish with tomato and enjoy.

Variations: Place a lightly cooked slice of bacon in the bottom of the cup
before filling with onion. Use other slightly cooked veggies to make the
nest, such as spinach or curried onions, tomatoes and okra.

By Katy. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Broccoli Bacon Frittata

Frittata are very versatile. They can be breakfast, brunch, an appetizer, 
a starter or the main course of any dinner.

3 eggs
2 tbsp. canned coconut milk
1 cup broccoli florets
3 scallions, sliced thin
2 strips bacon, cooked and crumbled [not GRAP]
Bacon fat or oil for cooking
Salt and pepper to taste

Preheat oven to 450 degrees.

Steam broccoli florets for approximately 3 minutes, or until just beginning
to soften. Set aside.

Whisk together eggs, coconut milk, salt and pepper. Add cooking oil of your 
choice to a small skillet over medium heat. Toss in broccoli and bacon, 
tossing several times to ensure even distribution. Mix in egg mixture. Add 
scallions, stirring once to distribute. Bake at 450 degrees for 
approximately 15 minutes, or until top of frittata is fluffy and center is 
set.

Suggestions: To get a cheesy taste you could add nutritional yeast.
             Add chopped tomatoes to the mix.
             Add slices of tomatoes on top before baking.

Adapted from: cbsop.com: Food is love. Share and Enjoy
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Jerry at cbsop.com

Baked Eggs in Bacon Rings

6 strips nitrite-free bacon or fresh pork side
melted bacon fat for brushing tins
4 slices tomato, each about 1/2 inch thick
4 eggs
pepper to taste
chopped onions (optional)

Preheat the oven to 325. Cook bacon in a skillet over medium heat until it
begins to shrivel, about 3 minutes. Remove from heat. Brush 4 cups in a
muffin tin or 4 small ramekins with bacon fat. Place a tomato slice in the
bottom of each cup. Circle the inside of each cup with 1 1/2 strips of
bacon. Break an egg into each muffin cup and season with pepper. Can add
chopped onions. Fill any unused tins with water to protect them from
burning. Bake in the oven for 20 minutes. To serve, loosen the edges of the
eggs with spatula and transfer the eggs to plates. Serves 2.

Adapted from Dr. Atkins' Quick and Easy New Diet Cookbook
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book cover image

Baked Huevos Rancheros [Poor Kid's]

1 15 ounce can diced tomatoes (with or without chiles)
1 or 2 eggs
1 green onion, sliced fine, white and green parts separated
Salt and pepper to taste

Preheat oven to 375 degrees F.

Pour can of diced tomatoes into a skillet or small saucepan and bring to a 
simmer over medium heat. Simmer, stirring occasionally, for 15 minutes, 
until liquid is reduced. Add salt and pepper to taste. (Note: I added 
1/4 cup water to the tomatoes before simmering to reduce and perhaps won't 
do this next time.)

Line the bottom of an ovenproof dish with the chopped white part of the 
green onion. I used a 5-inch individual ramekin to bake one egg, but you 
could use a slightly bigger dish if baking two eggs.

Once tomato is reduced, you will have about one cup of tomato goodness. If 
baking one egg, pour 1/2 cup reduced tomato into ramekin. If baking two 
eggs, use all the reduced tomato.

Make one (or two) well(s) in tomato and crack egg(s) into well(s).

Bake in preheated oven for 13-15 minutes, until white appears to be set.

Let dish set for 5 minutes before eating.

Adpated from: baketivities blog
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Baked Huevos Rancheros [Mimi's]

2 medium onions
3 large fresh tomatoes, chopped or 1 large can tomatoes
1 (6 oz.) can tomato paste
2 large bell peppers, chopped or a package frozen bell peppers
Cumin/Rosemary to taste
eggs, 12-18, as needed
1 (4 oz.) can chopped green chilies, optional
1 2 1/2 oz.) can sliced black olives, optional

Preheat oven to 425 degrees F.

Fry onions and peppers in a small amount of oil until onions are 
translucent. Add cumin and rosemary. Mash tomatoes and add to onions (with 
liquid), with tomato paste. Simmer 10-15 minutes. Transfer to baking dish. 
Break eggs on top. Bake at 425 degrees, 20-30 minutes.

Adpated from: Mimi's Cyber Kitchen
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Baked: Custards

Coconut Custard

1 14 oz can coconut milk
1/8 C raw honey
1/4 t nutmeg
2 eggs

Combine all and pour into custard cups or a casserole baking dish (about
6" x 8" or so). Top custard with another 1/4 t nutmeg if desired. Insert
custard cups or baking dish in a larger pan and fill with hot water half
way up the side of your custard pan. Bake in a 325 degree oven. 30 minutes
for cups, 1 hour for dish. Done when a knife comes out clean.

From: Patti Vincent
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Paleo Pumpkin Custard

I love pumpkin pie and this recipe helps me get that taste without breaking
Paleo guidelines!

1 cup canned pumpkin puree (NOT pie filling...good ole plain pumpkin)
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
nutmeg to taste
2 whole eggs
2 egg whites (love me extra protein)
honey or maple syrup to taste (I used about 1/4 cup stevia or less)
1 tsp vanilla extract
1 cup coconut milk (or any nut milk would work)

Pre-heat the oven to 350 degrees.

Set a pot of water to boil (enough to fill the baking pan as directed later
in this).

Combine the pumpkin and all the spices in a large bowl. In another, smaller
bowl, beat the eggs and add the sweetner, milk, vanilla to them.

Whisk the egg mixture in with the pumpkin mixture and mix well.

Pour the custard mix into the ramekins, evenly as possible. (mine filled 5
of them) Place the individual custards in a baking pan and pour the hot
water around them into the baking dish (careful not to splash into them),
water should come up to 2" or so around them (more than half way).

Bake for 60 mins or until a toothpick inserted into the center comes out
clean.

Enjoy warm or chilled.

Serving Size: Makes 5-6 small custard cups worth. Depends on size.

Submitted by ENOUGHALREADY10 to SparkPeople
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Pumpkin Custard

1/4 C raw honey
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t cloves
2 eggs
15 oz can pumpkin or 1 3/4 C cooked pumpkin
1 1/2 C coconut milk

Mix all and bake at 400 for 15 minutes, then 350 for 40-50 minutes.
Custard is done when a knife can be inserted in the center and comes out
clean.

From: Patti Vincent
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Quiche Crusts

Quiche Crust, or Nutty Nut Patty

1 cup sunflower seeds
1 cup almonds
3 carrots
1 garlic clove
1 beet
2 celery stalks
1/2 onion
1/2 cup parsley
lemon juice

Soak sunflower seeds and almonds separately for eight to 12 hours and
rinse. Alternate putting the sunflower seeds, almonds, carrots, garlic and
beets through the food processor or blender and into a bowl. Stir the
mixture adding finely diced celery, onion, bell peppers and parsley,
spicing with lemon juice to taste. Form into a crust shape or patties 1/2
inch thick by two to three inches round. Warm in dehydrator at 105F until
warm or a low temperature oven-200F

From Susan Carmack
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