Have you ever considered making Egg Bhurji (essentially indian spiced scrambled eggs) or Shakshuka (Israeli egg dish)? We have ducks for eggs so during the warmer weather we end up eating lots and lots of eggs and I get really tired of eating them in a breakfast form for breakfast as well as dinner. Looking to other culture's spice mixtures and what not has given me a chance to enjoy many egg dishes when I was very tired of eating eggs.

Shakshuka may be next on the menu. Stay tuned.

Thanks to elenis for the idea. Here is shakshuka.

You start by sautéing onions and peppers in olive oil.
Next you add garlic and spices: cumin, paprika, chili powder, salt and pepper.
Cook the mixture for a couple of minutes and then add whole tomatoes.
Chops the tomatoes and simmer.
Make little depressions and drop an egg in each.
Cover to poach the eggs.
We added fresh parsley and feta cheese on top.

Egg Bhurji is next.

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This looks interesting. The whole tomatoes, am I correct in canned tomatoes?

This looks interesting. The whole tomatoes, am I correct in canned tomatoes?

I used canned tomatoes. You can use either canned or fresh. It is much quicker to make with canned.

This looks interesting. The whole tomatoes, am I correct in canned tomatoes?

I used canned tomatoes. You can use either canned or fresh. It is much quicker to make with canned.

Thank you I think I will try this, maybe use a can of Rotel even. Not sure the GF will eat it but I will find out I guess.

Thanks to elenis for the idea. Here is shakshuka.

You start by sautéing onions and peppers in olive oil.
Next you add garlic and spices: cumin, paprika, chili powder, salt and pepper.
Cook the mixture for a couple of minutes and then add whole tomatoes.
Chops the tomatoes and simmer.
Make little depressions and drop an egg in each.
Cover to poach the eggs.
We added fresh parsley and feta cheese on top.

Egg Bhurji is next.

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Looks very nice, what did you think of it? We are constantly trying to come up with interesting things to do with eggs because it is a readily available resource for us and pretty good for you as well.

Thanks to elenis for the idea. Here is shakshuka.

You start by sautéing onions and peppers in olive oil.
Next you add garlic and spices: cumin, paprika, chili powder, salt and pepper.
Cook the mixture for a couple of minutes and then add whole tomatoes.
Chops the tomatoes and simmer.
Make little depressions and drop an egg in each.
Cover to poach the eggs.
We added fresh parsley and feta cheese on top.

Egg Bhurji is next.

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Looks very nice, what did you think of it? We are constantly trying to come up with interesting things to do with eggs because it is a readily available resource for us and pretty good for you as well.

I cooked it for my wife. She loves it. She also told me that it reheated real well. It is definitely on the repeat list.

Based on the recommendation from elenis, we tried the Indian egg dish, egg bhurji. Apparently, this is popular street food in India.

We ordered dried curry leaves from Amazon. We have some local Indian markets nearby, so maybe next time we will try fresh.

This is a great introduction into Indian spices which can be used to add some variety to other dishes.

The recipe included: eggs, dices onions and tomatoes, curry leaves, paste made from ginger and garlic, cumin seeds, garam masala, turmeric and salt. We skipped the chili powder but will probably add some next time. We also skipped the green chili.

I found it to be too salty for my taste. My wife, however, really liked it.

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This is the second time in the past week that I have made a version of a Mediterranean omelet.

This one had artichoke, zucchini, grape tomatoes, onions, feta cheese, basil, marjoram, oregano, salt and pepper. The egg mix was egg whites mixed with one whole egg and some almond milk. It was garnished with feta cheese, thin zucchini slices and fresh parsley. I had planned to put black olives in it, like I had done in the previous one, but forget during the critical moment when everything was coming together. My last one was similar, but it had the olives and did not have the zucchini and tomatoes. Both were very good. The mix of egg whites and whole eggs is a bit more difficult to deal with than either all whole eggs, or all egg whites, but that is just an aesthetic issue. I don't get quite as good of a fold.

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Made the shakshuka again. This time we left out the juice from the canned tomatoes. This change resulted in a much thicker base, which is how I think it is supposed to turn out. This make is easy to cut and serve with a spatula.

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I used to whip out full breakfasts on weekends including eggs, bacon, some potato dish, maybe link sausage or kielbasa, tomatoes (for me). That has not happened for a while.

There just are not all the folks around the house at the moment.

I had a bunch of breakfast meat I needed to cook so I did a big griddle cook.

And, this is going to deviate, a little, from my healthy cooking trend.

Ever since I first visited an old English colony, I have come to like a couple of things about English breakfasts: thick bacon and fried tomatoes. The bacon is difficult to find. What we call thick is not really think from an English breakfast perspective.

My favorite so far is found at Aldi. This time I was trying something new, which turned out pretty good. I also added turkey bacon and turkey sausage. These will be frozen and used in the future to add flavor to egg white omelets.

So, hear you go. Not the full breakfast layout. Not all unhealthy. Notice how I didn't bother to do a good job scrapping the griddle between batches. That's why I have some black specks in the food. Presentation was always an afterthought for me.

I cooked ahead with the meat to freeze, and then cooked myself some eggs and tomatoes to go with some bacon.

These outdoor griddles are made for breakfasts. It's like having a professional grill. This is the Blackstone griddle that I got to replace my Blue Rhino Razor. So far, I really like it. The griddle surface was a little more difficult to season than the Blue Rhino.

The first eggs I cooked on it stuck. That is no longer a problem. These eggs flipped nicely. The Blackstone also appears to get hotter even though it is running about the same BTU.

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Looks like some great breakfast stuff and future add ins.

I have had Wright bacon before but I don't remember how thick it actually was.

If you have a Gordons Food Service near you, they sell 3# packs of 9-11 and I believe it is 18-22 slices per pound. I usually buy them and break them down and freeze. I will cut the packs in half and repackage in several packs so I have short pieces for BOLTs. Bacon,Onion, Lettuce and Tomato. Sometimes witha slice of cheese also.

Looks great. Don't eat big breakfasts anymore, but I'd make an exception for that.

Wrights bacon is our favorite  Probably twice as thick as something like Oscar Mayer bacon.  About 3/16" thick I'd guess.

I have wanted to try pancakes on the griddle for quite a while. I was not disappointed. These pecan pancakes turned out light and fluffy.

This adds to my breakfast arsenal.

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Were they a regular pancake recipe with pecans added or is there such a thing as pecan flour?