Grilled Garlicky Tomato and Egg Skillet
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Salt and pepper, to taste
Heat your grill up for five minutes on high heat (for gas) or prepare the charcoals for grilling. Once it's ready, heat a small cast iron skillet on direct heat. If you are using gas, reduce the grill temperature to medium.
Spray the skillet with olive oil spray and add the garlic and tomatoes. Season with salt, pepper, Italian seasoning and crushed red peppers. Stir briefly and then cover the grill. Cook for five minutes, until the tomatoes are softened.
Break the egg into the skillet. Cover and cook for 8-10 minutes, until the white is set and the yolk is done to desired doneness. Carefully remove the skillet from the heat using a potholder and transfer the tomato and eggs to a plate.
- You'll probably want to remove the crushed garlic from the tomatoes before eating. Unless you really like it.
More About This Recipe
- When it comes to camping and meals, I can get super stressed really fast just thinking about logistics. But after a couple summers of practice, I’ve learned that grilling at the campsite is more fun than fuss.The trick is to relax and realize that cooking over a grill or campfire can be fun and easy as long as you have the right equipment – a frying pan (I prefer cast iron), pot, spatula and spoon. Oh! And potholders.Here are some ideas on what to make:1) Grilled Garlicky Tomato and EggOne of my favorite breakfasts is eggs baked in tomato sauce. This savory, filling favorite is super easy to make on the grill too using fresh tomatoes, dried herbs and spices and an egg. As for special equipment, don’t forget the small cast iron skillet (also good for veggies at dinnertime!), wooden spatula and potholder.2) Grilled ToastLove toast in the morning? Toast it on the grill! Just place slices of your favorite bread (or bagels or English muffins) on direct heat for a couple minutes per side. You don’t need any special equipment beyond (maybe) a spatula. And have some yummy jam ready for spreading on it (also great for PBJs for lunch).3) Easy Oatmeal on the GrillThe first time my family and I went camping, I made us oatmeal on the grill for breakfast almost every morning. It was easy! You just need a pan to heat water in, a measuring cup and instant oatmeal. If you want to pump up the flavor a bit, top it with fresh fruit and a sprinkle of granola. (The pot is also great for baked beans, chili, etc.)
Grilled Shrimp Skewers with Tomato, Garlic & Herbs
In this easy recipe, shrimp are quickly marinated in a bright and tangy mixture of olive oil, tomato paste, lemon, garlic, and herbs and then grilled until plump and slightly charred. They’re perfect for entertaining because all of the prep is done ahead of time. All you have to do when your guests arrive is throw the skewers on the grill. But be forewarned: people will eat more than their fair share. Make extra!
Variations and Tips
- Any firm, white boneless fillet would be great, I choose local and ask my fishmonger for the freshest options available. Here I used flounder cod, but halibut, or striped bass would make a great option.
- When fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
- If fresh isn’t available, buy frozen instead of previously frozen to control freshness and keep it frozen until you need it.
- Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes
- Swap the fish for scallops or shrimp if you’re not a fan of fish.
For the Marinara: Place oil, garlic, and red pepper flakes in a medium saucepan over medium heat. Cook until fragrant and bubbles start to form around garlic, 30-60 seconds. Stir in crushed tomatoes and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in basil. Season with salt and pepper. Set aside.
For the Rollatini: Whisk together ricotta, 1/3 cup of mozzarella, provolone, 1/3 cup parmesan, egg, and 1/4 cup basil in a medium bowl. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant slices until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board.
Place a heaping tablespoon of ricotta filling on wider end of eggplant slice and roll eggplant closed around filling. Repeat with remaining eggplant slices and filling.
Spread a thin layer of marinara sauce along the bottom of a large tray or shallow baking dish. Place eggplant rolls in dish and top with remaining mozzarella and parmesan cheese. Place on cool side of the grill, cover with aluminum foil, and let cook until cheese has melted, about 15 minutes. Remove from grill, garnish with additional basil, and serve.
Recipe French Toast Grilled Cheese
- Calories: 410
- Protein: 28 g
- Total Fat: 19 g
- Unsaturated Fat: 11 g
- Saturated Fat: 8 g
- Natural Sugar: 6 g
- Added Sugar: 0 g
This is such a fun recipe to make! The “egg-bread” technique is actually a common street food in India (it’s called a bread omelet sandwich), but because it reminds me of French Toast, we decided to call it that in my house . Once you get the hang of it, it’s a snap to pull together, but if you prefer to skip the egg-in-the-pan trick, you can easily just layer on your eggs—hard-boiled or scrambled—outside the skillet. There are so many different ways to build this sammie whatever way you choose, it’s so delish. If you do decide to make it in the skillet, beware that it comes together super quickly because it’s such a thin layer of egg, so keep an eye on it and make sure to have all your ingredients prepped and ready to go. And note that a 10-inch skillet is really the ideal size for this recipe it fits the two slices of bread or tortilla snugly. Get ready to be thoroughly satisfied by this unique and special enjoy-at-home lunch.
• 2 eggs, lightly beaten (or 1 whole egg + 2 egg whites) with a pinch of salt and pepper
• 2 slices whole-grain bread (any type)
• 2 to 4 tomato slices
• 1 ounce reduced-fat cheddar cheese (or any preferred cheese)
• Optional thinly sliced apple
Liberally coat a 10-inch skillet with oil spray and warm over medium heat. Add the eggs, tilting the skillet to evenly distribute them over the bottom of the hot pan.
One at a time, dip each slice of whole-grain bread into the uncooked egg, slightly coating one side of each slice. Then, place the un-dipped sides flat on the pan (Line them up so the bread bottoms are touching this will position them correctly for when you later close the sandwich). Let the eggs cook and firm a bit, about 30 seconds. Using a wide spatula, carefully flip the entire thing over (eggs and two slices of bread). Allow the eggs to cook for another 15 to 20 seconds. Then, using the spatula, fold the excess egg over the two slices of bread.
On one slice of bread, add a couple of tomato slices, 1 to 2 slices reduced-fat cheddar cheese (
1 ounce), and optional sliced apple (we love it with the apple in my house). Then, flip the slice of bread without toppings over the bread with the toppings to form a sandwich. Allow the cheese to melt and transfer to a serving plate. Slice in half and dig in!
- 4 slices rustic bread, toasted
- 1 clove garlic, peeled
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 4 large eggs
- Coarse salt and freshly ground pepper
- 4 small tomatoes, such as cocktail or Campari, halved
Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
- 1 cup chopped onion
- 3 poblano peppers, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 garlic cloves, minced
- 1 (28-oz.) can crushed tomatoes
- 2 teaspoons kosher salt
- 1 teaspoon red wine vinegar
- 6 large eggs
- ½ cup crumbled feta cheese or queso fresco
- 2 tablespoons chopped fresh cilantro
Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.
4 Minutes EASY Tomato and Egg Stir Fry 番茄炒蛋 Recipe & Video
I noticed that you all LOVE my simple ingredients and easy recipes that I’ve been sharing during this quarantine time so I decided to share a few more! This tomato and eggs stir fry is one of it and it is so fast to make (not much of prep), very affordable and super yummy!!
It might not easy to find at a restaurant so you might think this is strange but it is very popular stir fry menu for Chinese/Hong Kong home style food.
I love serving this for brunch/breakfast, quick lunch of even a side dish for dinner! Let’s get started!
Beat eggs in a mixing bowl with 1/4 tsp salt.
Chop green onions and cut tomatoes into wedges. This is all the prep we need to do for this dish!
Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil.
Pour the beaten egg into smoking hot wok and scramble the egg to cook evenly. Don’t scramble too much though, we want to keep the egg together. Remove egg from the wok and set a side.
Heat the now-empty-wok and add 1 tbsp oil and half of chopped green onion. Cook the green onion with oil until you smell the aroma, about 30 seconds to 1 minute.
Stir in tomatoes. Add soy sauce around the edge of the work so it will burn to create beautiful aroma and umami flavor. Also add ketchup and 1/4 tsp salt.
Stir fry all together until tomato release its juice and simmering, about 1 to 2 minutes.
Now add the egg into stir fried tomato and quickly break the egg into the tomato and the juice. Be careful not to over cook them.
Egg Prosciutto Grilled Cheese for #SundaySupper
There are three kitchen essentials: Bread, cheese, and butter. Oh wait! There’s a fourth too and it is wine. Pairing those together can make a heavenly meal. The simplicity alone is genius. Alas it can become a little boring and plain. It is then when creativity is tapped and a whole new array can tantalize your taste buds. A challenge to come up with a different combination sounded like a whole lot of fun. I met that challenge with an Egg Prosciutto Grilled Cheese Sandwich.
So you may be wondering what challenge? Well, the kind folks at Gallo Family Vineyards truly enjoy a good grilled cheese. So much so, they invited Sunday Supper and bloggers like me to join them in celebrating it with our recipes and pairings. I was as thrilled to get the invitation again this year. Last year I brought a Grilled Pimento Cheese Sandwich to the virtual party.
Egg Prosciutto Grilled Cheese is great for brunch or brinner. It can also wind up being an afternoon snack as it did with me. I finished taking photos of it around 3pm and was a little hungry. I thought I’d have a bite and save the rest for dinner. A few minutes later there were nothing but crumbs. The combination of salty prosciutto, soft eggs, melty Havarti, a dash of whole grain mustard between slices of hearty sourdough bread crisped up by grilling with butter was all it took.
What wine to pair with egg prosciutto grilled cheese? I paired it with Gallo Family Vineyards Pinot Grigio and Hearty Burgundy. Egg, prosciutto, and cheese can be a little heavy. The fruity and citrus flavors in Pinot Grigio balance all that heaviness. Plus, for me, it has a slight effervescent quality that lightens and refreshes while sipping. Hearty Burgundy is a primo choice for a red wine to serve for a brunch crowd as the blend goes so well with a variety of food including cured meat.
A sandwich so good it has its own month. Yep, grilled cheese has gone way beyond an ordinary sandwich and April has been declared National Grilled Cheese Month. The variations are incredible and worth celebrating! Sunday Supper is proud to partner with Gallo Family Vineyards to share recipes along with wine pairings because wine and cheese are a match made in heaven. Scroll down to see the scrumptious sandwiches by my fellow Sunday Supper tastemakers. Also look at Gallo’s Grilled Cheese blog post for more wine pairings in celebration of this tasty month.
More on Gallo Family Vineyards: Follow them on social media to keep up the latest on the company, vineyards, and their wines. Here are quick links to GFV’s profiles: Facebook, Twitter, Instagram, and YouTube. Their website has lots of information on Gallo Family Vineyards wines plus wine pairing notes and a handy store locator.
Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs
We love a good cocktail around here, but more often than not, when we’re looking for a drink to pair with our food, we choose wine. Both of us love the versatility of rich red varieties: making Grilled Steak With Blue Cheese Butter? Red wine is the perfect choice. Having friends over for cheese and charcuterie? Red wine is a must. Hosting a holiday Pork Roast? Yup, you know what to serve with it. As soon as we tasted this wonderfully fruity and spicy Mullan Road Cellars Red Blend, we knew we wanted to drink it with something grilled. We decided to take inspiration from one of our favorite classic dishes, Eggplant Parmesan, and lighten it up for summer. To bring it out into the sunshine, if you will.
Campari and cherry tomatoes for roasting
We are Not Grill Masters
We’ll let you into a secret: we don’t have the best of grills. We originally moved to our house in the height of summer, and had no gas hookup for the kitchen for more than a week, and with no other way to cook food, drove to the nearest home improvement box store and picked up something cheap and cheerful. It’s somehow lasted us six years: we complain about it every summer, and yet here we all are, locked in a codependent relationship with it until we can put together a budget for something more capable.
We may not be able to perfectly grill a steak (we use a charcoal grill for that), but what we can do is vegetables. And every year, as soon as it’s warm enough, we fire up that thing and slice up whatever’s fresh. This could be eggplant, zucchini, mushrooms, corn when it’s in season, and even a firm leafy green like escarole or romaine will develop some great grill flavors. In this recipe for eggplant parmesan, we’re showcasing both eggplant and tomatoes.
A good drizzle of olive oil and a few crushed garlic cloves The tomatoes blister and soften, concentrating their flavor
Instead of marinara sauce, we roasted fresh tomatoes (a mix of Campari and cherry) until they blister, soften, and release some of their liquid. A few crushed garlic cloves, a drizzle of balsamic vinegar and a little olive oil is all you need here, along with salt and pepper of course. If your tomatoes are very tart (as some early season ones can be), add a little pinch of sugar to sweeten them up. Late summer varieties might not need the help. Roasting concentrates the tomato flavor leaving you with almost a sweet/tart tomato jam, and the most delicious tomato-ey, garlicky juice to be spooned over the dish at the end. Liquid gold, that stuff is.
If your grill sucks like ours, you might need to move the eggplant around a bit to get it evenly cooked.
While the tomatoes are roasting, you can prepare and grill the eggplant. You’ve probably seen a lot of recipes that call for salting eggplant ahead of time and letting it rest. We don’t find this necessary, especially with small, firm ones. When choosing eggplant at the store, look for ones that seem heavy for their size, with smooth skin. If they’re soft or wrinkly, they’re likely old and bitter (no old lady jokes, please). We love the pale lilac and graffiti variety (also called Rosa Bianca) but they’re not always available. Regular dark purple globe or Italian eggplant is fine for this (but not the long Japanese variety). Huge ones will likely be older and have more seeds, so look for medium-sized ones, about 6 to 8 inches long.
We like to peel the skin in strips, which keeps it from becoming tough. You could peel it entirely if you want but keeping some on helps the eggplant keep its shape. Cut them about a 1/2 inch thick and give them a generous brushing of oil on both sides, as well as a good sprinkling of salt. Place them on a hot, oiled grill and let them cook until they’re deep brown on both sides and soft and yielding but not falling apart. If they look dry while cooking, brush them with a little more oil. This will keep them from turning leathery or tough.
Mullan Road Cellars Red Wine Blend is the perfect pairing for grilled and roasted meat and vegetables.
Let’s talk Wine!
A short break to talk about the wine! We love the red blend and think you will too. Mullan Road Cellars is a relatively new label, founded in 2012 by Dennis Cakebread (of Cakebread Cellars in the Napa Valley). Washington State, specifically the Seven Hills, Stillwater Creek, and Corfu Crossing vineyards in Columbia Valley, provides the grapes for this blend of Cabernet Sauvignon, Merlot, and Cabernet Franc. It’s a great pairing for grilled steak or pork tenderloin and works just as well with assertive cheeses (think blue). Best of all for our recipe, the wine is just as happy hanging out with grilled vegetables, like eggplant parmesan. The red blend has lush cherry and blackcurrant notes with a really nice spicy balance.
You can find Mullan Road Cellars on Facebook, Instagram and Twitter or visit their website — please check out their great selections!
Our advice: make extra garlic and herb breadcrumbs because you’re going to want them on everything.
About the Breadcrumbs
Now it’s time to make the garlic and herb breadcrumbs for the eggplant parmesan. We highly recommend making your own fresh breadcrumbs, which is nothing more taxing than throwing a few slices of good quality white sandwich bread into a food processor and pulsing it until loose, craggy crumbs form. You can trim the crusts off if you like but we don’t bother. Fresh breadcrumbs will be much lighter and crispier than store-bought crumbs. But if you don’t have time, Japanese panko breadcrumbs will be a better substitute than the Italian-style.
To make them, add a bit of extra-virgin olive oil and minced garlic to a cold pan and then turn it on to medium heat – this gives the garlic time to infuse the oil with flavor before it has a chance to turn brown (dark brown garlic is bitter). When the garlic is fragrant, add the crumbs and toss them around until they turn golden brown and smell like heaven. Tip them into a bowl and let them cool a few minutes before you stir in the chopped herbs and Parmigiano cheese. Season them to taste with salt and pepper and try not to eat them before dinner.
Burrata is such a decadent treat and it goes beautifully with the grilled vegetables.
Finishing the eggplant parmesan is simply a matter of assembly. We like to layer a family-style platter with the largest eggplant slices on the bottom, then a scattering of roasted tomatoes (and a drizzle of the reserved tomato juice) and then another layer of eggplant and tomatoes. If you love garlic (like we do), you can add the roasted garlic cloves to the platter or set them aside – they’ve already flavored the tomato oil.
Next comes the cheese. Burrata is one of our favorite cheeses ever and it’s perfect here. If you’re not familiar with it, it’s a hollow ball of fresh mozzarella stuffed with ribbons of curd mixed with cream. It’s rich and decadent in the very best way. If you can’t find it, good fresh mozzarella would also be wonderful. Cut the burrata into rough chunks, being careful not to lose the cream in the middle. Nestle them in amongst the eggplant and tomatoes. Sprinkle some breadcrumbs over the whole platter and maybe another drizzle of the tomato oil, if you have any left. A few fresh basil leaves on top are both beautiful and delicious.
Note: The roasted tomatoes and grilled eggplant can be made up to a day ahead – stored separately in airtight containers in the refrigerator. Warm them gently in a low (250ºF) oven before serving, or serve the dish room temperature (not chilled right out of the refrigerator).
So that’s our weekend evening set. We’ve got friends coming over, so we’ll hang out on the deck enjoying the warm breeze, while sharing a delicious dinner of grilled eggplant parmesan. And, of course, with some fantastic red wine in our glasses. It doesn’t get much better than that. Here’s to Summer!
Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs
Watch the video: Σάλτσα για όλα τα Φαγητά μας - Sauce for all our Food. Stella Love Cook