Colorado Egg Producers

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Colorado egg farmers offer ways to celebrate World Egg Day

Monday, October 6, 2014


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Colorado egg farmers and the Colorado Egg Producers (CEP) Association are proud to celebrate this year’s World Egg Day on October 10, 2014. More than 150 countries will celebrate the versatile and affordable egg this year, and with good reason. With many essential vitamins and minerals and six grams of high-quality protein, people across the world are using eggs to feed their families breakfast, lunch and dinner.

“Celebrating World Egg Day is a great way to highlight the reasons we should enjoy eggs throughout the year,” said Jerry Wilkins, of the Colorado Egg Producers Association, a membership organization representing seven farms throughout Colorado. “With so many vitamins, nutrients and protein in just one serving, eggs are fundamental component of people’s everyday diets throughout the world. Additionally, egg producers are committed to improving communities through donations to food banks throughout Colorado to help feed those in need.”

Countries around the world celebrate World Egg Day and the “incredible edible egg” with festivals, cooking competitions, races and more. Many countries also celebrate their unique nationalities and heritage through egg-inspired dishes.

We encourage you to celebrate World Egg Day and enjoy breakfast, brunch or brinner (breakfast food for dinner) at one of our partner restaurants across Colorado including Breakfast on Broadway in Englewood, The Eggshell and Ralston Road Café in Arvada, LePeep in Boulder, McCoys in Denver, Toast in Littleton, and Wild Eggs in Denver. We recommend calling ahead or visiting these restaurants online for more information about hours of operation.

If you prefer to eat at home rather, you can join in on World Egg Day with this recipe for Eggs in Purgatory, or Shakshuka, a classic dish from Tunisia.

Eggs In Purgatory
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 6 servings

Ingredients:
2 tablespoons olive oil
1 teaspoon harissa
1 tablespoon tomato paste
2 large red bell peppers, diced
1/2 cup chopped onion
2 teaspoons chopped fresh garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1 can (28 ounces) crushed OR diced tomatoes, undrained
6 large eggs
1/2 cup nonfat plain Greek yogurt
1/3 cup freshly shredded Parmesan cheese

Directions:
1. COMBINE olive oil, tomato paste, harissa, red peppers, onion, garlic, cumin and salt in a large skillet. COOK, covered, on medium heat 10 minutes or until peppers and onion are soft, stirring occasionally.
2. STIR in canned tomatoes. HEAT to simmering. COOK, uncovered, 10 minutes or until sauce has thickened slightly.
3. MAKE 6 indentations in the sauce. Gently BREAK 1 egg into each.
4. SIMMER, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft.
5. SERVE the eggs in the sauce with the yogurt and cheese on the side.

TIPS:
• Serve with a green salad and bread to round out the meal.
• Look for harissa sauce in Middle Eastern markets OR substitute 1-1/2 teaspoons chili garlic sauce.


 

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