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95 Egg-cellent Dishes!

95 Eggcellent Dishes

My kids have grown a new love for eggs. This is great because here, we can buy fresh egg every day for pennies – literally. Last week my youngest decided he didn’t want what we were having for dinner, so off he went to the hanut, a very small “corner store” found everywhere here. He came back minutes later with 2 eggs and a small loaf of bread. For 2 dirham (about 20 cents). I quickly made them for him and he was content. I’ve appreciated eggs even more since moving to Morocco. They’re cheap and filling and can be prepared so many ways.

In honor of my new found appreciation for the humble egg, here are 95 ways to prepare them!

The Egg Stands Alone

Eggs on Toast Fancified
Bite-Size Bacon, Mushroom, and Gruyere Quiche
Home Pickled Eggs
Deviled Eggs with Capers and Parsley
Baked Eggs in a Basket
Hilary’s Heavenly Eggs
Eggs in Chili Clouds
Siracha Deviled Eggs with Microwave Potato Chips
Bruschetta Baked Eggs
Avocado Bacon Deviled Eggs
Mushroom, Leek, and Goat Cheese Mini Quiche in Phyllo Cups
Spicy Deviled Eggs
Individual Veggie Quiche Cups
Chinese Marbled Tea Eggs
Baked Eggvocado
Southwest Deviled Eggs
Red Russian Kale, Tomato, and Eggs Baked in Ham Cups


Breakfast Eggs

Potato Latke Eggs Benedict
Hawaiian Scrambled Eggs
Bacon and Spinach Breakfast Pizza
Harissa Breakfast Scramble
Cilantro Crème Fraiche with Scrambled Eggs
Scrambled Qunioa Omelette with Veggies
Chard and Saffron Omelette by Ottolenghi
Bacon, Egg, and Toast Cups
Scrambled Egg Breakfast Crepes
Roasted Asparagus with Poached Eggs
Farmer’s Market Puffed Omelette
Crispy Hashbrowns, Eggs and a side of Bacon
Hashbrown Waffle with a Fried Egg
Queso Blanco Egg Sandwich
Omelet Breakfast Burritos
Pesto Spinach Omelette
7 Minute Breakfast Burrito
Baked Ranchero Eggs with Blistered Pepper Jack Cheese
Mexican Breakfast Casserole
Waffle Eggs Benedict
Tex Mex Scrambled Eggs
Egg, Cheese, and Mixed Greens Breakfast Muffins
Eggs Jeanette

Lunch or Dinner Eggs

Shakshuka with Summer Squash and Goat Cheese
B.L.A.T. Omelette Wrap
Easy Curried Eggs
Shakshuka with Feta and Cilantro
Moroccan Kefta and Eggs Tagine {Guest Post}
Vanilla Bean Floating Island
Korean Ham and Eggs with Chile Maple Sauce
Eggs Toscana
Asparagus and Eggs
Quail Egg, Potato, and Merguez Tortilla
Healthy Huevos Rancheros
Poached Eggs with Polenta, Braised Kale, and Pancetta
Salad Lyonaisse
Tuna Lemon-Aioli Bruschetta
Ervilhas Guisadas (Portugese Braised Peas with Eggs and Chourico)
Eggs over Polenta
Shrimp and Veggie Egg Drop Soup
Curry Fried Rice with Hard Boiled Eggs
Shakshuka (Eggs Poached in Tomato Sauce)
Salsa Egg Tacos
Rustic Egg Salad

Frittata, Quiche, and Strata

Easy Vegetable Frittata
Turkey Club Quiche
Spinach Tomato and Feta Frittata
Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini
Roasted Vegetable Crustless Quiche with Basil and Pine Nuts
Mini Frittatas with Potatoes and Greens
Roasted Red Pepper and Egg Tarts
Apple Cheddar Frittata
Huevos Rancheros with Smoky Spicy Guacamole and Grain Free Tortillas
Potato, Ham, and Cheese Crescent Mini Quiches
Zucchini and Green Chile Quiche
Ham and Cheese Breakfast Bars
French Fry Frittata with Chipotle Chorizo Sauce
Mini Quiches with Carmelized Pears and Gorgonzola
Crustless Vegetable Quiche
Elegant Individual Quiche
Sweet Onion, Asparagus, and Goat Cheese Quiche
Farm Fresh Vegetable Quiche
Individual Spinach Frittatas
Mexican Sausage and Cornbread Strata
Ham, Spinach, and Mushroom Quiche

Casseroles and Baked Dishes

Southwestern Breakfast Bake
Mexican Omelette Pie
Make Ahead Breakfast Enchiladas
Bacon and Eggs Breakfast Bake
Paleo Breakfast Casserole with Broccoli Rabe, Chicken Sausage, and Shallots
Healthy Omelette Crepe Style
Baked Eggs in Spicy Sauce
Duffy’s Delight
Bacon & Escarole Custard
Baked Eggs in Bread Bowls
Moroccan Skhina or Dafina
Kefta Mkawra (Egg and Ground Meat Tagine)

Whew! That’s a lot of eggs!!  Have a favorite way to prepare them or a link to a great recipe? Leave it in the comments.

P.S. MarocBaba and I are in Finland this week. We’re heading to Porvoo tonight – check out Finland’s second oldest town! Don’t forget to follow me on Instagram for pictures during our trip too!

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Mixed Asparagus and Manchego Quiche

Asparagus and Manchego Quiche


I hate breakfast.

I always have.

I might enjoy an egg and toast from time to time but I’m not one to wake up and tuck into a big “breakfast-y” meal.  I have tried really hard to like “breakfast foods,” foods but they just don’t appeal to me. So I gave up on them.  I started eating what I wanted to eat for breakfast.  Turkey sandwich? Sounds good.  Leftover spaghetti and meatballs?  Why not.  Really it doesn’t matter. Now I’m afraid I’ve passed on either genetically or by example this same trait to M.  We’re both late eaters, breakfast around 10am works for us- even if we have been awake for several hours.

Sadly, our other two family members do not fall into our breakfast camp.  It’s really hard for me to come up with breakfast ideas for them. My trusty fall back is the quiche.  It’s easy to make, inexpensive and holds up well in the fridge for several days.  I think what I like the most about quiche is that I can use up bits and pieces of things that I have in my fridge.  A little bit of an onion, a single zucchini, a few stalks of asparagus, that last corner of a cheese wedge.  Alone they’re just sitting, waiting to expire but mix them together and you’ve got something delicious!

I made this quiche using my new stand-by recipe from Bea of La Tartine Gourmande for gluten free dough. I HIGHLY recommend her excellent book by the same name. I’ve used it countless times, one of my all time favorites.

Mixed Asparagus and Manchego Quiche


  • 5 eggs - preferably free range or organic
  • 1/2 c heavy cream
  • 1/4 c whole milk
  • 1 1/2 cup asparagus pieces - I used white and green
  • 3 oz grated manchego cheese
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • OPTIONAL: 1 clove crushed garlic and/or 1/4c chopped onions


  • **This is made in a 9" pie dish.
  • Prepare your quiche crust, press into the pan and prebake. (Follow the directions for your favorite crust).
  • In a large bowl break the eggs and whisk together.
  • Add in the cream, milk, salt and pepper and combine.
  • Using a spoon combine the asparagus pieces and cheese (garlic and onions as well if using).
  • When the crust has been pre-baked, pour the egg mixture into the pie pan.
  • Bake at 375F until the center has set, about 45 minutes.
  • Enjoy hot or at room temperature.
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This gluten-free thing is really resting my cooking skills and creativity. It’s REALLY stretching my limited baking skills.  I still haven’t been able to make a good bread, though a few have been decent, but not good.  Instead of trying to replicate bread that MarocBaba is so dearly missing I’m trying instead to come up with great meals so that he won’t miss the bread.  Breakfast proves to be extra hard without my usual backups like granola bars, toast, cereal, waffles etc.  There will be a lot of eggs and potatoes to be eaten for awhile until I master gluten free baking!!

Whenever I make something like kefta or even roast chicken I pull some off to the side and save for breakfast or lunches.  This saves me some time and energy the next day.  These veal meatballs were from the Avgolemono Soup I made.  I didn’t cook the meatballs inthe soup, I rolled them out and popped them in the fridge to use the next day.


  • 1/4 lb (about 125 grams) ground veal
  • 1 tbsp sumac
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp crushed garlic
  • 2-3 free range eggs
  • handful of chopped Vidalia onions
  • 1 tsp smen
  • 1 tsp vegetable oil
  • salt, pepper, and cumin, sumac to taste


Make the meatballs by mixing the veal, sumac, salt, paprika and garlic.  Form into small balls and set to the side.  Heat a medium frying pan on medium high heat.  Add the smen, vegetable oil and onions to the pan.  Cook onions for about 3 minutes until they begin to soften.   Add the meatballs sauteing until they are almost completely cooked through.  Crack the eggs in a separate bowl and whisk.  Pour into the frying pan.  Shake salt, pepper, sumac and cumin on top, just enough to taste – you can always add more later.  When the eggs are set, slide out of the pan and onto a plate.  Enjoy!

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Ramadan and Food

Ramadan August 11, 2010 0

Today is the first day of Ramadan in North America.  Not sure what that means?  Here is a good explanation.  The short of it however is that Ramadan is the 9th lunar month on the Islamic calendar and entails fasting from worldly pleasures (food, drink, intimacy…) from sun up until sun down for the entire month.  It is a time to focus on faith, God and in a way purification of the soul.  So while no food or drink is allowed during the day; once the sun goes down all prohibitions are listed.  The morning meal is known as suhoor, the breaking of the fast an iftar and often a third meal occurs later in the night (11pm-12am) that’s just dinner. 
I really struggle to eat in the morning, I don’t generally eat breakfast but to skip suhoor makes for a long and hungry day.  Last night I made a really easy quiche that helped out this morning.  I think it’s a great idea for a make ahead meal that can be heated up as desired. 
Broccoli Cheddar Quiche
6 eggs
¼ cup whipping cream
¼ cup skim milk
½ cup shredded cheddar cheese (or any kind really)
½  cup chopped frozen broccoli (quantity is by preference)
Salt, pepper and garlic powder for seasoning
1 pie crust

Preheat oven to 350F.  In a bowl crack all of the eggs and beat well.  Add the whipping cream and milk and mix again.  Sprinkle in cheese, broccoli and seasoning.  In a pie pan lay out the dough and crimp the edges for a nice look.  Pour the egg mixture into the crust and place into oven.  Bake for 45minutes or until the eggs are set.  Enjoy!  This can easily be reheated at anytime. 

P.S. Did you notice my sidebar Ramadan cookbook?  I’ve compiled my favorite links and ideas for recipes on Delicious.  I’ll update throughout the month.  

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Moroccan Fried Rice

This meal was devised out of pure desperation.  I was starving, there wasn’t much in the fridge and I didn’t want to order out.  Luckily I had some random things in the fridge and was able to throw this together.  I don’t think that it would have tasted as good if I would have planned it.

Moroccan fried rice


  • 1-2 cups cooked rice
  • 1 egg
  • leftover chicken tajine (anything will work but that’s what I had!)
  • steamed fresh vegetables or frozen vegetables
  • 3 tbsp vegetable oil
  • 1/2 tsp each of cumin, salt, pepper and ginger


In a skillet heat up the vegetable oil and add the rice.  Cook for 2-3 minutes.  Add in the meat, vegetables and spices.  Cook until heated through.  Remove from skillet and add a little more oil.  Add in the egg and scramble.  When egg is cooked add the rice mixture back in and combine.  Enjoy!

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