Stuffed eggs are easy to throw together and make great finger food at family get-togethers and other celebrations. Make them up ahead to give yourself time to tend to other duties.
Tag: Eggs
Gefüllte Eier
Cocada Amarela
(Angolan coconut custard)
A rich, sweet custard with a deep yellow color and the pleasant texture of grated coconut, cocada amarela has its origins in Angola's Portuguese colonial past.
Chakchouka
(North African eggs poached in a pepper ragout)
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like.
Beid Hamine
(Egyptian slow-cooked eggs)
Beid hamine is an Egyptian egg dish with origins in Egypt's ancient Jewish community.
Frittata
(Italian open-faced omelet)
A frittata (Italian plural: frittate) is an Italian egg dish, similar to a crustless French quiche, that is studded with a variety of flavorful, seasonal ingredients.
Flan de Leche
(Latin caramel custard)
This simple yet elegant dessert is one of the most common sweet dishes in the Latin world and has spread in popularity as far as the Philippines and Japan.
Fish Pie
(Jamaican baked fish and eggs)
The English recipe for fish pie was adopted and revised by Jamaicans, who gave it the tropical twist of coconut and the fiery punch of hot pepper sauce
Eggnog
(American egg and cream Christmas beverage)
Although descended from European winter restorative beverages, or “noggins,” eggnog is an American invention that appeared in the late 1700s.
Oyakodon
(Japanese chicken and egg rice bowl)
In Japan, oyakodon(親子丼) is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," a reference to chicken and egg in the same dish.
Wat Tan Hor
(Chinese shrimp chow fun with egg gravy)
In this kid’s favorite, chewy rice noodles are tossed with shrimp and scallions, then covered with a light, enriched gravy and tender poached egg.