In Greece, Turkey, and other Balkan countries, yogurt is a popular breakfast and snack. The combination of cinnamon, citrus, and apricots in this recipe make
To rid the large amount of zucchini in our Greek egg casserole of its moisture, we grate, salt, and then sauté it. Greek-Style Zucchini and
Precooking the filling before adding it to the beaten eggs ensures that our Egyptian omelet is evenly cooked. Egyptian Eggah with Ground Beef and Spinach
Using less starchy Yukon Gold potatoes in our classic Spanish tortilla allows us to use much less oil to cook them. Spanish Tortilla with Roasted
Steaming and then browning mushrooms and potatoes delivers tender, flavorful vegetables for our scramble. Scrambled Eggs with Potatoes and Harissa SERVES 6 to 8 FAST
We salt and then broil slices of eggplant to give them the best texture and flavor in our open-faced Israeli sandwiches. Israeli Eggplant and Egg
Sautéing a small amount of lamb and using the fat to bloom spices and aromatics gives our Moroccan hash deep flavor. Potato, Swiss Chard, and
Jarred piquillo peppers and fresh yellow bell peppers create a complex and flavorful sauce for this Tunisian egg dish. Shakshuka SERVES 4 VEG WHY THIS