We Wine We Dine




This classic Middle Eastern dish can be eaten for breakfast, lunch, or dinner. It is super easy to make and absolutely delicious!

Olive oil
1 onion
3 garlic cloves
1 red pepper
1 28-oz. can whole tomatoes
1 c. feta cheese crumbles
8 eggs
1 tsp. cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt

Chop onions and red pepper and saute in olive oil until soft. Thinly slice garlic and add to the pan. Add cumin, paprika, and cayenne pepper and cook for a few minutes. Chop tomatoes and add to pan along with feta, salt, and pepper, and cook for 5-10 minutes on medium-low heat until the stew has thickened a little. Crack eggs evenly distributed around pan. Cover pan for another 10 minutes or until the eggs appear to be cooked. Garnish with cilantro and add salt and pepper to taste. Serve with pita, rice, or your bread of choice!

Crustless Quiche

We remembered this old quiche recipe that my mom hadn’t made in years, and it was as good as we hoped! It’s super easy to make enough for a whole family, or to last one person for nearly a week. But if you want less, feel free to cut the recipe in half and use a smaller dish. Also, try adding different vegetables and cheeses to the quiche to change it up.

12 eggs
2 c. bisquick
2 c. shredded cheese
4 tomatoes
3 heads of broccoli
handful of scallions
1/2 tsp. salt
1/2 tsp. pepper

Grease a casserole dish and distribute cheese evenly along the bottom. Slice tomatoes into disks and lay them on top of the cheese. Cut broccoli into bite-sized pieces and distribute them over the tomatoes. The more tomatoes and broccoli the better! In a separate bowl, whisk together the eggs and bisquick, then add salt, pepper, and scallions. Pour this batter evenly over the casserole so that all of the vegetables are covered. Bake at 350 for 60-75 minutes, or until the quiche has browned on top and is solid all the way through.

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