Shawarma ready in 5 minutes

Quick Shawarma with Eggs and Bacon – The Perfect Taste in Just 5 Minutes

Welcome to my kitchen! Today, I will share with you the recipe for a snack that is not only extremely simple but also delicious – quick shawarma with eggs and bacon. This dish has quickly become my little boy's favorite, and it's no wonder! It's perfect for breakfast, as an appetizer, or a snack, offering a fantastic combination of flavors and textures, all in record time. Here’s how to prepare it step by step!

Preparation time: 5 minutes
Cooking time: 3-4 minutes
Total: 8-9 minutes
Servings: 1

Ingredients:

- 4 quail eggs (or 2 chicken eggs)
- 1 flatbread (preferably pita)
- 1 green onion
- 1/2 large tomato
- 2 thin slices of bacon
- 1 slice of cheese
- 1 tablespoon of homemade ketchup (or tomato sauce mixed with garlic)
- Salt (to taste)
- Pepper (to taste)
- Dried thyme (to taste)
- A little olive oil (for greasing the pan)

Recipe Description

This quick shawarma recipe is inspired by family kitchens that have learned to turn simple ingredients into delicious dishes. Shawarma is often associated with street food, but we will bring a healthy twist to the comfort of home.

Step by step:

1. Preparing the ingredients:
- Start by cracking the eggs into a bowl. If using quail eggs, you can crack them directly into the bowl. Then, add the bacon cut into small pieces, diced cheese, salt, pepper, and dried thyme. Mix all the ingredients well until the mixture becomes homogeneous.

2. Cooking the pancake:
- Heat a non-stick pan over medium heat. Grease the surface of the pan well with olive oil, ensuring it is evenly distributed. Pour the egg mixture into the pan, making sure to spread it into a thin layer, similar to a pancake. Let it cook for 1-2 minutes or until the edges start to lift.

3. Flipping the pancake:
- Use a spatula to flip the pancake. Cook the other side for about 1 minute until it becomes golden and slightly crispy.

4. Preparing the flatbread:
- While the pancake is cooking, spread the flatbread with homemade ketchup or the tomato and garlic mixture. Chop the green onion finely and cut the tomato as preferred (cubes or slices).

5. Assembling the shawarma:
- Place the egg pancake on the greased flatbread. Sprinkle the chopped green onion and tomato on top, then roll the flatbread tightly, making sure to encase all the ingredients inside.

6. Serving:
- Voila! Your shawarma is ready to enjoy. You can serve it alongside a glass of cold yogurt or, for a treat, a cold beer, especially on warm days.

Helpful Tips:

- Homemade ketchup is essential! Avoid store-bought ketchup as it contains preservatives and added sugars that can alter the taste of the dish. If you don’t have fresh tomatoes, you can use canned tomatoes, but make sure to mix them with fresh garlic for a more intense flavor.

- Variations: You can experiment with different types of cheese or add spices like smoked paprika for a deeper flavor. Also, add vegetables like bell peppers or dill for an extra freshness.

- Nutrition: This quick shawarma is rich in protein due to the eggs and bacon, and the cheese adds a healthy calcium boost. In total, a serving of shawarma has about 400-500 calories, depending on the ingredients used.

- Frequently Asked Questions:
- Can I make this recipe vegetarian? Yes, you can replace the bacon with tofu or sautéed mushrooms for a delicious vegetarian version.
- Can I store the pancake for the next day? Ideally, consume it immediately, but if there are leftovers, you can store it in the fridge in an airtight container and reheat it in the microwave.

In conclusion, quick shawarma with eggs and bacon is a versatile recipe, easy to customize, and extremely tasty. I encourage you to try it and adapt it to your culinary preferences. Enjoy your meal!