Beef Chorizo and Egg Skillet

1 12 oz beef chorizo

Eggs

6 cloves garlic chopped

2 red bell peppers sliced

3 tomatoes diced

2 chili peppers medium heat (3 for max heat)

Cilantro

2 tablespoons sea salt

2 tablespoons black pepper

1 tablespoons beef paste

1 cup of water

1 tablespoon brown sugar

1 tablespoon chili powder

2 tablespoons curry powder

1 tablespoon turmeric

1/2 tablespoon cumin

Paprika

Olive oil

On medium heat, saute onions, chili peppers and half of your chopped garlic until onions soft in olive oil.

Add red bell peppers and tomatoes. Pour in water and beef paste. Stir and season with your spices. Let the tomatoes cook down.

Slice the beef chorizo and drop it in. Let it simmer for about 7 minutes. Then remove from heat.

Then crack eggs over top the vegetables in the skillet. You can put as many that will cover the top. Sprinkle a little salt, cilantro, pepper, paprika and the rest of the chopped garlic over top the eggs.

Bake 400 degrees for 15 minutes. Serve with rice and avocado.

Smoked Salmon and Spinach Frittata

Ingredients:

8 eggs

Cherry tomatoes sliced

Onions chopped

Spinach chopped

Half a serrano pepper finely chopped

Shredded cheese

3 cloves garlic chopped

Smoked salmon sliced

1 cup buttermilk

Salt

Black pepper

1 tablespoon garam masala

1 tablespoon turmeric

1 tablespoon chicken bouillon

2 dashes of cumin

Equipment: Cast Iron Skillet

Preheat oven 350 degrees. Mix eggs in a large bowl with above ingredients. This is a very freestyle kind of dish so have fun. I only specified the spices. Add salt and pepper to taste.

I lightly greased my skillet before pouring in egg mixture. Then added more cheese on top. Bake 20-27 minutes.

Marinated Tuna Omelette with Tomato Avocado Salad

Marinade Ingredients:

1 can chunk tuna

Lemon pepper

Shichimi Togarashi

Sesame oil

Chopped garlic

Sea salt

Pepper

Omelette Ingredients:

3 eggs

Shallots

Green pepper

Serrano pepper

Salmon Furikake

Vegetable oil

Salad Ingredients:

Tomato

Avocado

Sesame oil

Ponzu sauce

Sea salt

Black pepper

Smoked Salmon Omelette

Ingredients:

3 eggs

Smoked salmon sliced

Fresh dill chopped

Coleslaw blend veggie pack

1 tablespoon chopped garlic

Garlic powder

Black pepper

Mexican shredded cheese blend

Olive oil

Beat three eggs in a small bowl. Sprinkle black pepper and add chopped garlic.

On medium heat, lightly coat bottom of frying pan in olive oil. Pour in egg mixture. Let the eggs solidify. On one side lay salmon. Sprinkle dill, veggie mixture, garlic powder, a little cheese and a little pepper. Gently flip the other half of egg over top. Press down very gently so cheese bonds it in place. Let the omelette brown. Then serve.

Garam Masala Scramble

This new twist on eggs was inspired by a Youtube video I watched a while back. A popular street vendor in India was making some amazing scrambled eggs. All I wanted was smell-o-vision at that point. I didn’t know what spices he used so I decided to use my imagination today. Thankfully, I have a very vivid one and knack for putting flavors together in my head based on what they individually taste like and the strength of the spice.

Ingredients:

2 teaspoons of Garam Masala

2 dashes turmeric

2 dashes cumin

1 teaspoon paprika

1/4 teaspoon ginger

sea salt

1 teaspoon Rick’s Hot & Spicy All-Purpose Seasoning (Spicy blend)

black pepper

tomato chopped

onion chopped

2 cloves finely chopped

mushrooms chopped

3 eggs

1/2 Serrano pepper chopped

vegetable oil

Combine the eggs, mushrooms, serrano peppers, and onions in a bowl. Sprinkle sea salt and pepper to taste. Then add the garam masala, turmeric, cumin, paprika, ginger, All-purpose seasoning.

Whisk it all together.

On medium heat in a little vegetable oil fry the egg mixture. Add the tomatoes last.

I served with half an avocado on the side.

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