Egg Bricks Recipe

Ingrédients :

– Des feuilles de brick
– 250g de viande hachée
– 4 oeufs
– 1 échalote hachée
– 1 cuillerée à soupe de persil haché
– Sel et poivre
– Huile pour la friture

Préparation : 

– Faire revenir la viande hachée dans une poêle avec un peu d’huile, ajouter l’échalote hachée, le persil haché, saler et poivrer, faire cuire à feu doux en remuant avec une cuillère en bois jusqu’à ce qu’ils soient bien cuits, laisser refroidir.
– Mettre dans un plan de travail 2 feuilles de bricks, disposer au dessus 2 cuillères à soupe de farce, creuser un petit puits au milieu et placer l’oeuf, commencer à plier les deux cotés ensuite replier les 2 autres cotés de la feuille afin d’obtenir un carré puis replier celui-ci en diagonale de façon à obtenir un triangle.
– Placer directement la triangle farcie dans la friture chaude, faire saisir la partie base de la triangle afin d’optimiser la cuisson de l’oeuf ensuite faire dorer les deux faces, le brik doit gonfler, retirer-le et disposer-le dans un papier absorbant, continuer la même opération pour les trois autre bricks.
– Déguster les bricks chauds.

Nigerian Egg roll Recipe

Ingredients :

• 10 Whole eggs
• 4½ Cup Wheat flour (all-purpose flour)
• ½ Cup Sugar
• 4 tbsp. Margarine, Butter
• ½ tsp. Baking powder
• 1 tsp. Mixed Spices – Optional
• Pinch of salt
• 1 cup warm water
• Vegetable/Soya oil (for deep frying)

Directions :

Step 1: In a medium sized pot, boil the eggs for about 10mins till hard boiled. Once cooked and while hot, place the hard boiled eggs in cold water. This is to ensure the shell comes off easily.

Step 2: Sift the flour, sugar, baking powder, mixed spices (if you are using) and salt into an empty bowl. Mix thoroughly then add the margarine/butter. Work into it with the tip of your hand till it looks crumbly like breadcrumbs.

Step 3: Make a well in the center and gently add water little by little. Work into it some more till you get a Smooth non-sticky elastic dough. Divide it into 10 and roll the divided dough into balls

Step 4: Dust your flat working surface with flour and roll out each dough. Wrap each dough around each egg and roll into balls

Step 5: Pre-Heat your vegetable oil in a deep fryer or pot and fry the egg rolls till golden brown. To ensure it cooks well on the inside, reduce the temperature of the burner once you drop the egg rolls into the oil.

Step 6: Remove from the oil and drain on a paper towel. Serve!

Bacon, Egg and Cheese Sandwiches


  • can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 8
  • slices bacon, crisply cooked, crumbled (1/2 cup)
  • 4
  • eggs, scrambled
  • 1/2
  • cup finely shredded Cheddar cheese (2 oz)
  • 1
  • egg, beaten, if desired
  • 1
  • tablespoon cracked black pepper, if desired


  • Heat oven to 350°F. Unroll dough on work surface; separate into triangles.
    Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased
    cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
    Bake 18 to 20 minutes or until golden brown.


Tuna Egg Sandwich


1 (6 ounce) can tuna, drained
3 hard-cooked eggs, peeled and chopped
1 cup chopped celery
1 tablespoon mayonnaise
salt and pepper to taste
4 slices whole wheat bread


In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.


Spicy Garden Egg Sauce with Cocoyam Recipe

For the Spicy Garden :

Spicy Garden


  • 8 Green Garden Eggs (Substitute Aubergine)
  • 2 Red onions
  • 7 Scotch Bonnet Peppers
  • 1.5 cups of blended tomato
  • One smoked fish (broken into tiny pieces)
  • 2 jumbo shrimps (deveined and chopped)
  • Seasoning cubes
  • 1 cup of Crayfish pieces
  • 2 cooking spoons of Palm Oil
  • 1 tablespoon of chopped scent leaves
  • 1 large Cocoyam


In a bowl of warm water, rinse the garden eggs and steam in a pot on low to medium heat for about 20 minutes.

Rinse the steamed garden eggs and blend coarsely or pound. The idea is not to have it smooth.

In a pot, heat up your palm oil and stir fry your onions, tomato blended and coarsely blended pepper.

Season and add your crayfish pieces, chopped jumbo shrimp, smoked fish and allow to simmer for 5 minutes on medium heat.

Add your blended garden egg and stir in. Check for seasoning and correct. Finally add your chopped scent leaf.

In a separate pot, peel and boil your cocoyam and when cooked, serve with spicy garden egg sauce.


Egg tikka Recipe

For the Egg tikka :


  • – 6 eggs cooked and cut in 2
  • -2 onions
  • -2 cloves of crushed garlic
  • -2 teaspoon of ginger, 2 of cumin, 2 of coriander, 1 of turmeric
  • -2 teaspoons of garam massala
  • -1 tablespoon of tomato concentrate
  • -2 diced tomatoes
  • -120ml of water
  • -1 small red pepper


In a casserole put a bottom of oil and to make return the chopped onions as well as the oil and the ginger.
Add the spices except the garam massala, then the tomato concentrate and mix.
Add the tomatoes and then the water, mix then add garam massala, chilli, salt and cook for about fifteen minutes.
The water should evaporate and the sauce should thicken.
Then add the eggs cut in half, serve immediately and sprinkle with fresh herbs.

This dish is accompanied by rice, but also potatoes is what I chose this time!
If you put potatoes, you have to cook them separately and add them at the last moment to coat them with sauce, too soon they steal the sauce and make it too thick.


Cantonese Minced Beef with Egg Over Rice Recipe

For the Minced Beef  : 

Minced Beef


2 eggs slightly beaten

1/2 lb ground beef

1 medium chopped yellow onion

1 cup of frozen green peas

2 tbsp of light soy sauce

1 tbsp of dark soy sauce

1 tbsp of chinese rice wine

1 tsp of sesame oil

1 tbsp of oyster sauce

1/2 tbsp of corn starch

dash of salt

dash of pepper

1 tbsp of vegetable oil


  1. marinate the beef with the light and dark soy sauce, rice wine, sesame oil, oyster sauce, salt and pepper.  lightly dust the meat with the corn starch and mix.  leave to marinade for about half an hour.
  2. heat vegetable oil in a frying pan or wok over medium heat. add onions and cook until they begin to soften.
  3. add the meat and stir to break up and mix with onions. cook until meat is almost done.
  4. add frozen peas and continue to cook until meat is done and peas are cooked.
  5. if you like having a bit of a gravy, you can add a cornstarch water mixture and simmer it until it reaches the desired consistency.
  6. serve over hot rice and pour the beaten egg mixture over the beef.  the eggs should cook from the heat of the rice and beef, but if you prefer not to eat the eggs this way, you can pan fry an egg separately so that the yolk is still runny and top the dish with this.  Then mix.


Egg Bricks Recipe

For the Egg Bricks :

Egg Bricks


– Brick leaves
– 250g of minced meat
– 4 eggs
– 1 chopped shallot
– 1 tablespoon chopped parsley
– Salt and pepper
– Oil for frying


– Grind meat in a frying pan with a little oil, add chopped shallot, chopped parsley, salt and pepper, cook over low heat, stirring with wooden spoon until Well cooked, let cool.
– Place 2 sheets of bricks in a worktop, top 2 tablespoons of stuffing, dig a small well in the middle and place the egg, begin to fold the two sides then fold the 2 other sides of the leaf To obtain a square and then fold it diagonally so as to obtain a triangle.
– Place the stuffed triangle directly in the hot frying pan, sear the base part of the triangle in order to optimize the cooking of the egg, then brown both sides, the brik must inflate, remove it and arrange it in a Paper, continue the same operation for the other three bricks.
– Enjoy hot bricks.


Egg Toast Recipe

Egg Toast Recipe



  • 6 eggs
  • 4 slices of Bread / brown or white
  • 3 green chillies finely chopped
  • 1 small onion finely chopped (optional)
  • 1 tomato finely chopped (optional)
  • 2 tbsp milk
  • Fresh coriander leaves finely chopped
  • A pinch of pepper powder
  • Salt to taste
  • Oil for cooking


Whisk the eggs one by one in a bowl and stir in chopped onion, tomato, green chillies, milk, salt, pepper and


Beat very well until eggs are foamed.

Heat a griddle or frying pan and spread some oil.

Dip each bread slice in the prepared mixture and stir fry over low flame.

Fry from both sides until done.

Repeat the same with other bread slices as well.

Serve egg toast hot with tomato ketchup.



Chorizo and fried egg wraps Recipe

For the Chorizo and fried egg wraps

Image result for Chorizo and fried egg wraps



  • 4 small cooking chorizo, halved lengthways
  • 4 eggs
  • 2 tbsp mayonnaise
  • 4 flatbreads
  • 4 handfuls rocket
  • 1 tbsp capers, drained


Put the chorizo into a cold frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp. Lift the chorizo out of the pan, leaving behind just enough oil to stop the eggs sticking. Crack the eggs into the pan and fry them how you like them (an almost-set yolk is best if you want to avoid any drips!).

Spread some mayo over each flatbread, add a handful of the rocket and a few capers with two halves of chorizo to each. Put the egg on top, then fold up the end and the two sides before tucking in. Serve chorizo and fried egg wraps warm.


Ghana’s garden egg stew Recipe

For the Ghana’s garden egg stew

garden egg stew


  • 10 large Garden Eggs
  • 1-2 large fresh Tilapia, each cut into 3 pieces
  • 5-6 large Tomatoes
  • 2 scotch bonnet pepper and a handful of kpakpo shito. You can use other peppers
  • 2 Large Onions
  • 3/4 cup Palm Oil
  • Salt to taste


1. Season the tilapia with salt and spices for half an hour to an hour in the fridge

2. Fry the chopped onions in palm oil for 5 minutes

3. Cut off the stalks of the garden eggs and slice each into two

4. Boil the garden eggs for 10-15 minutes on high heat in a pot until they become transparent and the outer layer begins to peel off

5. Add the blended tomatoes and peppers to the pot of frying onions (stew) and continue to stir regularly for about 10-15 minutes

6. Add salt to taste

7. Remove the outer layer of the garden eggs (optional)

8. Mash the garden eggs into a rough paste

9. Add the mashed garden eggs to the stew

10. Add the fresh tilapia to the stew

11. Leave the stew to simmer on low to medium heat stirring occasionally for another 15-20 minutes

12. Add boiled eggs to garnish (optional)

13. Garden egg stew can be served with yam and or boiled plantain


Kontomire egg bake Recipe

For the Kontomire egg bake

Kontomire egg


  • 100g bag kontomire or spinach
  • 50-100g mushrooms
  • 1 onion
  • 2 teaspoons vegetable oil
  • 1 tsp chilli flakes
  • 4 eggs
  • 1 maggi cube (optional)


Saute onions in oil until tender

Add the mushrooms and kontomire leaves and continue to salute for another 3-5 minutes

Set the sautéed onion, knottier and mushrooms aside

Crack and add the eggs and chilli flakes to the mixture and mix well

Add half or 1 cube of maggi or any spices of your choice

6 Pour contents into a baking bowl

Heat oven to 200C/180C fan/gas 6.

Put the baking bowl into the oven and bake for the next 10-15 minutes depending on how you like your eggs.


Hearty Egg Scramble Recipe

For the Hearty Egg Scramble Recipe



  • 1/3 cup onion – chopped
  • 1/4 cup green pepper – chopped
  • 1/4 cup butter or margarine
  • 2 medium potatoes – peeled and cooked
  • 1 and 1/2 cups Julienned fully cooked ham
  • 6 large eggs
  • 2 Tablespoons water
  • 1 dash pepper


In a large skillet on medium heat, cook onion and green pepper in butter until crisp-tender.

Add potatoes and ham; cook and stir for 5 minutes. In a bowl, beat eggs water and pepper; pour over ham mixture. Cook over low heat, stirring constantly, until eggs are set.
A robust scramble with potatoes, ham and chopped vegetables. You could add cheese but you really don’t need to with all the flavor going on.


Egg In The Hole Recipe

For the Egg In The Hole Recipe



  • 2 eggs
  • 2 slices of bread
  • 1 teaspoon butter


In a skillet, melt butter over medium heat. Tear a 1 and 1/2-inch hole out of the center of each piece of bread. Tilt the skillet so the melted butter covers the surface of the pan. Place each slice of bread next to each other in the skillet. Crack eggs, one at a time, into the hole in the center of the bread.

After about 3 minutes, flip the bread and cook on the other side until the egg has set. Slide onto a plate and serve.


Open-Face Salmon and Egg Scandinavian Sandwich

For the Open-Face Salmon and Egg Scandinavian Sandwich


Ingredients Nutrition


  1. Butter the bread and set aside.
  2. Flake fish.
  3. Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
  4. Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.


Yamarita « Dun Dun Oniyeri » (egg coated yam)

How to make Yamarita
Prep time:  20 mins
• Cook time: 35 mins
• Total time:  55mins

•1/2 medium sized Yam tuber
•2 eggs
•1/2 cup flour
•1/2 tsp ground chili pepper
•1 tsp. salt
•1 cup vegetable oil for frying

Step 1: Slice and peel the skin off the yam
Step 2: Cut the yam into thick length-wise strips. Rinse the yam with clean water to get rid of dirt and place in a medium sized pot. Add the salt and just enough water to cover the yam in the pot.

Step 3: Cook the yam for about 15 mins till soft. Drain the water from the yam and set aside to cool while you prepare the egg.

Step 4: Break the eggs into a small bowl, add a pinch of salt, whisk and set aside. Sift the flour into another small bowl, add the pepper and a pinch of salt, mix and set aside.

Step 5: Dip a slice of yam in the flour and coat all the sides by rolling the yam in the flour.
Step 6: Transfer the coated yam into the egg wash and turn to coat every side also. After coating with eggwash, transfer the coated yam to the frying pan with heated oil and leave to fry till golden brown over medium heat.
Step 7: Once fried, Scoop out from the pan and Leave to drain. Transfer to a plate and serve with Peppered stew, egg sauce or any type of stew depending on your taste.



How to make garden egg sauce

• 7 medium sized Garden eggs (either purple « aubergine », white or green )
• 1 cup Palm oil
• 1 medium sized Smoked fish
• 1 tbsp. ground pepper (either chili, scotch bonnet e.t.c)
• 2 tbsp. Iru (rinsed) or 1 okpei
• 1 small Onion
• 3 tbsp. Crayfish
• Salt to taste
Step 1: Remove the green stalk from the garden eggs and rinse. In a medium sized pot, boil the garden eggs whole for about 10 minutes till soft. This is done to soften it just enough to make blending easier. Chop the boiled garden eggs into smaller pieces and blend roughly with a little water. Some people like it smooth while others like it chunky. If you are not using a blender, you could pound the garden eggs into a smooth paste. To do this, boil the garden eggs further till the flesh swells and pops out of the skin. Peel the skin off and pound till smooth – Set this aside.
Step 2: Heat up the oil in a small sized empty pot till it loosens up a little. Add the chopped onion, and Iru. Stir fry for about 5 minutes.
Step 3: Gently pour the ground garden eggs, smoked fish, crayfish, crushed seasoning, pepper and salt into the pot. Stir and leave to cook for about 10-15 minutes before turning off the burner.
Serve with Boiled, roasted or fried yam or plantain

How To Make Sweet Potato Egg Fries

*3  sweet potatoes
*2 eggs
*3 table spoonful plain Flour
*1 seasoning cube
*Vegetable oil
*Ground pepper

1.Wash the sweet potatoes thoroughly then peel off the skin and cut into thin slices.

2. Rinse and place the sweet potato slices in a pot, then add enough water to cover them, add salt to taste and parboil for 5 minutes,. Pour out into a sieve and set them aside,. to cool a bit.


How to prepare Ghanaian egg stew and boiled yam


Chopped tomatoes

Sliced onions

Gloves of garlic minced

Salted tilapia

Pepper blended

Cooking oil

All purpose spices





1. Cut salted tilapia into desirable sizes wash and soak in water for 5 minutes to remove the salt.

2. Heat onion and garlic in oil over medium heat and stir.

3. Add blended pepper, tomatoes and salted tilapia.

4. Cook to cook for 4 – 6 minutes.

5. Taste for salt and add spices.

6. Crack eggs in a bowl and add to the stew.

7. Allow to simmer and stir.

8. Cut into cubes, wash twice and boil with enough water. Add salt.

9. When yam is soft, pour water and transfer to plate.

10. Serve yam and egg stew.


How to make Egg Paratha Recipe


  • 2 cups wheat flour (gehun ka atta)
  • 7 eggs
  • 1 tbsp ghee
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin seeds
  • 1/2 tsp black pepper powder
  • 2 green chilies thinly chopped
  • Few coriander leaves, finely chopped
  • Cooking oil
  • Salt to taste


  1. Beat 6 eggs in a bowl and add 2 fine chopped green chilies, 1/2 teaspoon black pepper powder, chopped onion, tomato, few chopped coriander leaves and salt to taste.
  2. Mix it well and keep aside.
  3. Now take a big bowl and mix wheat flour, 1/2 teaspoon red chili powder, turmeric powder, cumin seeds, ghee, coriander leaves and salt to taste. Also beat one egg in it.
  4. Knead a smooth and pliable dough with help of water.
  5. Heat tawa on high flame and make 6 equal sized balls from the prepared dough. Take one ball or portion and make a small roti out of it. Apply little oil, fold and roll again just like we roll Indian chapati.
  6. Drizzle few drops of oil on heating tawa, reduce the flame and place the rolled out roti in it.
  7. Cook for 2 minutes and then spread some mixture all over on it. Spread only the egg mixture of one egg, so that we should be able to make 6 egg parathas out of it.
  8. Cook on low flame till the paratha become fluffy and golden brown in color.
  9. Fold and flip it. Cook from another side as well for 1-2 minutes.
  10. Once the egg paratha is cooked well, that is when it is browned well, the egg mixture has also browned and cooked like an omlette, then the parathas are done.
  11. Your egg paratha is ready. You can cut into some pieces just before serving.