Faye Levy is the author of the award-winning book, Faye Levy’s International Vegetable Cookbook.
GREEN BEANS WITH EGGS AND GARLIC This has become the way we most often prepare eggs.This recipe is from A Taste of Turkish Cuisine. Authors Nur Ilkin and Sheilah Kaufman write that it is an old family recipe from eastern Turkey. The eggs are scrambled in butter in a separate pan, and then are added to the pot of drained cooked beans. The garlicky relish stirred in at the end provides plenty of punch, as it is heated only briefly.Makes 6 servings as a side dish900 gr. (2 pounds) fresh green beans, ends removed, and cut into about 1-cm (1⁄2-inch) pieces 110 gr. (4 ounces) butter 3 eggs 4 cloves garlic 1 to 2 tsp. saltIn a large pot cook the beans, covered, in boiling, salted water for a minute or two, then reduce heat and simmer for 15 to 20 minutes, or until beans are tender. Remove from heat and drain well.In a small skillet, melt the butter and when hot immediately crack and drop in the eggs, mixing well. As soon as the eggs begin to set, remove from heat.Using a mortar and pestle, crush the garlic, salt and 1 tablespoon of water together. Set aside.When beans are cool enough to handle, carefully squeeze by the handful to remove any excess water. Return beans to the pot along with the egg mixture and turn heat to medium. Stir in the garlic mixture, mixing well. Remove from heat and serve with bread.CZECH CAULIFLOWER WITH ONIONS AND EGGS This dish makes a good supper with rye bread, and a cucumber and tomato salad.Makes 2 servings2 Tbsp. vegetable oil or butter 1 medium onion, chopped About 3 cups cooked small cauliflower florets, including diced cooked tender stalks (half a 900-gr. or 2-pound cauliflower) Salt and freshly-ground pepper2 or 3 eggs 2 Tbsp. milk 1 Tbsp. chopped green onion or parsley (optional)Heat oil or butter in a large skillet over medium heat. Add onion and saute, stirring often, about 7 minutes or until golden. Add cauliflower, sprinkle with salt and pepper and heat through.Beat eggs with milk and add a pinch of salt and pepper. Add egg mixture to pan and cook over low heat, stirring, until set to your taste. Stir in half of green onion. Serve sprinkled with remaining green onion.OUR VEGETABLES WITH EGGS This is a vegetable-rich version of my mother-in- law’s shakshuka. She made hers by scrambling the eggs with vegetables, not poaching them the way many restaurants do.We usually have cooked vegetables on hand.There might be green beans, cauliflower, broccoli, cabbage, mushrooms, potatoes, leeks, asparagus, carrots, turnips, mild radishes or greens. Any of these vegetables is good in this dish, or, better yet, a combination of several. When we don’t have cooked vegetables ready, we substitute frozen ones.Serve this dish with good fresh or warmed bread.Makes 2 or 3 servingsAbout 3 Tbsp. extra-virgin olive oil 1 small onion, chopped 2 small tomatoes, diced 21⁄2 to 3 cups cooked vegetables, diced salt and freshly ground pepper 1⁄2 tsp. ground cumin (optional) 3 or 4 eggs Pinch of red pepper flakes (optional) 1 Tbsp. chopped parsley, cilantro, dill, green onion or a mixtureHeat oil in a large skillet. Add onion and cook over medium heat, stirring occasionally, about 5 minutes or until just beginning to turn golden.Add tomatoes and cook for 3 to 5 minutes, or until softened. Add diced cooked vegetables, sprinkle with salt, pepper and cumin and heat thoroughly while stirring.Beat eggs with salt, pepper, pepper flakes and herbs. Add to vegetables and stir over medium-low heat until eggs are set to your taste. Serve hot.