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Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the…

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the…

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce. @cookingjar

Eggs in Hell (Shakshuka)

Eggs in Hell are a quick and spicy way to enjoy your eggs in the morning. With plenty of spices, Parmesan cheese and eggs simmered in tomato sauce. @cookingjar

NYT Cooking: These <em>chilaquiles</em> are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two ...

Chilaquiles a la Lydia Child

NYT Cooking: These <em>chilaquiles</em> are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two ...

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)

Shakshuka With Feta

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)

This recipe is by Melissa Clark and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.

One-Pot Mujadara With Leeks and Greens

This recipe is by Melissa Clark and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Asymmetric Hme Printed Short Sleeve Black Dress, higher quality and better service, free shipping worldwide and return 30 days without any reasons at www.rosewe.com, check it out.

Asymmetric Hme Printed Short Sleeve Black Dress

Asymmetric Hme Printed Short Sleeve Black Dress, higher quality and better service, free shipping worldwide and return 30 days without any reasons at www.rosewe.com, check it out.

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. This easy recipe doesn't require any special equipment – just a couple of bowls and a mixing spoon. (Craig Lee for The New York Times)

King Arthur Flour's Banana Crumb Muffins

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. This easy recipe doesn't require any special equipment – just a couple of bowls and a mixing spoon. (Craig Lee for The New York Times)

WARNING: This is not your basic box! Get $200+ in full-size goodies for just $39.99 w/code EXTRA ❤️

WARNING: This is not your basic box! Get $200+ in full-size goodies for just $39.99 w/code EXTRA ❤️

Mexican Shakshuka

Mexican Shakshuka

Tuna-Macaroni Salad

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