Place the olive oil in a large skillet over medium-high heat.
When the oil shimmers, add the garlic and sauté for 1 minute, stirring continuously.
Add the onion and cook for 4 minutes. Stir frequently.
Add the tomatoes, salt, pepper, basil, oregano, marjoram, thyme, capers, and water to the pan.
Stir well and adjust the heat so that the sauce simmers gently.
Simmer for 25 minutes. Stir occasionally.
Preheat the oven to 400°F.
Using a spoon create two shallow indentations in the tomato sauce. Each should be about 1/3 of the distance from the center of the pan so that there is space between the indentations and between the edge of the pan.
Gently crack each egg into an indentation.
Sprinkle the mozzarella evenly across the top of the sauce, but not on top of the eggs.
Place the pan in the oven and bake for about 8 to 10 minutes until the white of the eggs are set.
Remove and top with the basil and grated parmesan.
Serve immediately.
Place a large skillet over medium high heat.
Add the olive oil and then the onions.
Cook for about 5 minutes. Stir frequently.
Add the garlic, jalapeno and red pepper.
Cook for about 2 minutes. Stir frequently.
Add the fresh and canned tomatoes, cayenne, paprika, turmeric, salt, honey and water.
Stir and when the sauce begins to boil ,cover and simmer for one hour. Stir occasionally.
Remove the lid and simmer for about 45 minutes.
When ready to serve preheat the oven to 325°F.
Divide the sauce between 4 shallow oven proof dishes.
Crack two eggs into each dish, on top of the sauce, and place the dishes in the oven.
Cook for about 15 minutes to the desired doneness of the eggs.
Serve.
Place the water in a large stock pot over high heat.
When the water boils add the eggs in their shells.
Let the eggs boil for 3 minutes.
Remove from the heat and let stand in the hot water for 12 minutes.
Run cold water over the eggs and then place in the refrigerator to cool.
After the eggs are cool peel them and place in a bowl.
Using a fork break up the eggs into small pieces.
Add the celery, shallot, red pepper, green pepper, cashews, curry powder, mayonnaise, salt and pepper to the bowl.
Fold together until well blended.
Chill before serving.
Preheat the oven to 400°F.
Heat 1/2 teaspoon butter in a small non-stick sauté pan over low-medium heat and add the chopped onion. Cook until translucent and set aside.
Slice the base of asparagus crosswise into small rounds. Leave about 2 inches of the tops intact. Set the tops aside to decorate the top of the frittata.
Whisk the eggs, egg whites and water in a bowl until frothy.
Heat the remaining butter in a small non-stick skillet over medium- high heat and when hot add the egg mixture. Reduce the heat to medium and simmer for about 2 minutes. At the end of one minute add the onion and chopped asparagus.
Arrange the asparagus tops in a star pattern on top of the cooking egg mixture. Scatter the parmesan cheese over the top and then fresh ground black pepper to taste.
Place in the oven. Reduce the heat to 350°F degrees and bake for 10 – 15 minutes until it puffs and is firm to the touch.
Preheat the oven to 425°F.
Place the zucchini on a non-stick cookie sheet and lightly spray with olive oil. Place the cookie sheet in the oven and roast the zucchini for about 7 – 10 minutes turning once. Remove and cool.
Heat 1/2 teaspoon butter in a small non-stick skillet over low-medium heat and add the garlic. Increase the heat and cook slowly over medium heat stirring frequently. Do not allow the garlic to brown. Add the sliced red onion and continue to cook until translucent. Set aside.
Whisk the eggs, egg whites, water and salt in a bowl until frothy. Fold in the Parmigiano-Reggiano.
Heat the remaining butter in a small non-stick skillet over high heat and when bubbling add the egg mixture. Reduce the heat to medium and simmer for about 2 minutes. Add the onion/garlic mixture distributing it across the top of the eggs.
Layer the zucchini slices on top in a crisscross pattern and then crumble the goat cheese over the top of the zucchini. Grind fresh pepper on top to taste.
Place in oven and cook for about 15 minutes until it puffs and is firm to the touch.
Preheat the oven to 325°F.
Place a medium skillet over medium high heat.
When the pan is hot add the oil and the leeks. Cook for about 5 minutes, stirring frequently.
Add the diced yams and cook for about two minutes. Stir and cover. Reduce the heat to medium and cook for about 12 – 15 minutes, tossing frequently.
Add the salt, pepper, thyme and oregano. Toss well.
Whisk the eggs, egg whites and water together until fluffy. Pour over the top of the leek and yams and then place the pan in the oven.
Cook for about 10 to 12 minutes, or until the egg is set.
Serve.
Preheat the oven to 325°F.
Place the yam in the oven. Roast for 30 minutes. When soft, remove and place in a bowl. After it has cooled slightly mash with a fork.
Heat the olive oil in an 8 inch non-stick skillet over medium heat and add the minced garlic. Cook for about 1 minute and then add the onions. Cook, stirring continuously, until soft and golden brown.
Add the mashed yams to the onions and fold together.
Whisk together the eggs, water, cilantro, oregano, salt, paprika and pepper.
Add the egg mixture to the pan and fold the eggs together with the onion / yam mixture.
Transfer to the oven and cook for about twenty minutes (until the center is set). Top with the grated cheese and serve.
Place a roasting pan in the oven and preheat to 375°F.
When the oven is hot add 2 teaspoons of the olive oil to the pan and swirl to coat well.
Add the potatoes and roast for 30 to 40 minutes until soft but not falling apart. Stir occasionally.
While the potatoes are roasting place 2 teaspoons olive oil in a large skillet over medium high heat.
Add the onions and cook until caramelized – about 25 to 30 minutes. Stir frequently and adjust the heat so that the onions brown but do not burn.
When the potatoes are done place in a large mixing bowl and let cool for about 10 minutes.
Using a large fork or potato masher gently crush the potatoes but do not over mash. (The consistency of mashed potatoes would be much too smooth.)
Whisk the eggs until well blended and add to the bowl with the potatoes.
Add the caramelized onions and salt and gently fold into the crushed potatoes.
Let stand for 10 minutes.
Heat the olive oil in a 10 inch skillet over high heat and add the egg, onion and potato mixture.
Reduce the heat to medium and cook for 7 to 10 minutes until the center of the tortilla appears mostly set.
Place a plate on top of the pan and using one hand to hold the plate to the pan invert the pan (flip it over) so that the tortilla is on the plate.
Slide the tortilla back into the pan with the cooked side up. Cook the other side of the tortilla for another 7 minutes until the tortilla is set.
Preheat the oven to 325°F. Place the olive oil in a medium oven proof skillet over medium high heat. Add the onion and cook for about 5 minutes until lightly browned.
Whisk together the eggs, egg whites, water, salt, pepper, nutmeg, parmesan and spinach.
Pour the egg mixture into the pan with the onions. Stir and cook for about 1 minute.
Sprinkle the crumbled feta cheese over the top and place the pan into the oven.
Cook for about 15 minutes until the frittata is firm.
Place 2 teaspoons olive oil in a large skillet over medium heat.
Add the garlic and cook slowly for about 3 to 4 minutes. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the mushrooms. Increase the heat to medium high and cook for 15 minutes. Toss frequently.
After the mushrooms are cooked add the parsley, sherry, 1/8 teaspoon of the salt, and the pepper.
Cook for another 3 minutes on medium-high, stirring frequently, until the sherry has mostly evaporated.
Toss well and remove from the heat.
Place the remaining teaspoon olive oil in a large skillet over medium heat.
When the pan is hot, break the eggs into the pan.
Add the milk and whisk gently, using a spatula, folding the eggs together as they cook.
Add the remaining 1/8 teaspoon salt. Continue to fold the eggs together, but adjust the heat so that the eggs don’t dry out.
When the eggs are halfway cooked, fold in the mushrooms.
When the eggs are cooked but still slightly soft, add the chives, fold them in, and serve.
