More than three thousand years ago, ancient Phoenicians in the Mediterranean kept chickens because they were the gift that kept on giving, offering a steady bounty of fresh eggs. It’s no wonder that in those pre-fridge days, eggs became widely used in everyday cooking throughout the many cultures that have called the Mediterranean home.
Today, eggs continue to be used in Mediterranean soups, salads, pastas, sauces, desserts, breads, and even in drinks because they provide great flavor and versatility. To name just a few examples, the Arabic
eggah
, the Spanish
tortilla
, the Italian
frittata
, the Greek
Strapatsada
,
and the Turkish
menemen
are all egg-based dishes similar to omelets. In the Middle East and Africa people enjoy a dish called
shakshuka,
made of poached eggs in fresh tomato sauce. In addition, eggs make their way into many Mediterranean-based desserts like custard and baked goods, due to their great binding quality.
Years of solid research have demonstrated the positive effects of the high-quality protein and nutrients in eggs on satiety, eye health, weight control, and healthy pregnancy. Low in calories, widely available, and extremely affordable, eggs are a good deal all around.
Eggs can be eaten for breakfast, lunch, or dinner—or even as a snack. What’s more, they “play well” with all kinds of ingredients, from fruits and vegetables to nuts and grains. Try these quick and easy ideas for incorporating eggs into your diet:
- Give a Mediterranean twist to your egg salad by substituting hummus for some or all of the mayonnaise, and serving it in a whole wheat pita.
- Beat an egg with a little grated Parmigiano-Reggiano cheese and parsley, then slowly whisk into hot chicken broth to make an Italian-style egg soup.
- Cut a hard-boiled egg in wedges—or grate it—to top your favorite salad.
Here are three of our favorite recipes for serving eggs with a Mediterranean twist this weekend, or any day of the week.
Click on a title or photo below to go to the recipes.
