KAGIANA ( GREEK EGGS AND TOMATOES)
2 tablespoons olive oil
1 small onion chopped
1 garlic clove minced
10 ounces of cherry tomatoes sliced in half (2 cups)
1 tablespoon tomato paste mixed with 2-3 tablespoons water
1 tablespoon crumbled feta
1-2 teaspoons dried oregano
1 teaspoon fresh mint
Heat the olive oil in a medium pan on medium fire, sauté onion until soft, add the minced garlic and sauté for 1 minute.
Add the tomatoes and sauté for another 2 minutes.
In a small bowl mix the tomato paste with 2-3 tablespoons water. It should be thick and creamy. Add it to the pan and simmer for 5-7 minutes until tomatoes wilt.
Beat the eggs in a small bowl and pour into pan, increase heat, mix quickly with a spoon carefully not smashing the tomatoes and heat for about 2 minutes until the eggs thicken.
Remove from pan, serve on plate and add salt.Sprinkle with crumbled feta, dried oregano and mint
By: Elena Paravantes RDN
½ onion, diced
1 garlic clove, pressed
½ pound ground beef
2 small zucchinis, diced
½ cup chicken broth
1-2 sprigs thyme
½ teaspoon oregano
1 tablespoon diced parsle
¼ cup crumbled feta cheese, plus extra for garnish
salt and pepper
Add onions and garlic to an oiled pan. Cook until onions are soft, about 5 minutes.
Add ground beef and cook for another 10 minutes.
Next add: zucchini, chicken broth, thyme, oregano, parsley, and some salt and pepper. Cover and simmer for 30 minutes or until zucchini is soft.
When done, using a slotted spoon, take meat mixture and spoon into a mixing bowl to cool.
By: Kenton & Jane
GROUND BEEF AND BAUBA GHANOOJ BREAKFAST BOWL
150g leftover cooked ground beef
100g collard leaves, chopped
Salt and pepper to taste
1 tsp za’atar
1 ripe tomato, diced
¾ cup Baba Ghanouj
Fresh parsley and evoo to garnish
Heat a skillet over medium-high heat.
Melt a little bit of cooking fat (lard or ghee preferred) and add the chopped collards.
Cook for one or two minutes, until they become wilted and dark green.
Stir in the cooked ground beef, salt, pepper and za’atar and continue cooking for about one minute, until the ground beef is heated through.
Transfer the meat mixture to a bowl and top with the chopped tomatoes and baba ghanouj.
Garnish with fresh parsley and drizzle generously with extra-virgin olive oil.
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