Protein-Rich Egg Recipes for Suhoor to Stay Full Longer

Breakfast is a crucial meal for people of all ages, especially in Ramadan where the fasting period starts from dawn until sunset. In Islam, the Suhoor meal is eaten before dawn, and it plays a significant role in keeping us full and energized throughout the fasting day. One of the best sources of protein and nutrients in the morning is eggs, and there are many recipes that you can make to include eggs in your Suhoor meal. In this article, we will explore 7 protein-rich egg recipes that are perfect for Suhoor.

These recipes not only provide essential nutrients but also make your breakfast enjoyable and satisfying. With a variety of options, you can try something new every day and avoid monotony. Whether you prefer omelets, scrambled eggs, or sandwiches, we have included a range of egg recipes in this article. So, let’s start exploring these delicious and nutritious recipes.

Boiled Eggs

Boiled eggs are one of the easiest and simplest egg recipes that you can make. They require minimal preparation and cooking time, but provide a rich source of protein and essential nutrients. Boiled eggs are also a great source of energy and can be easily carried as a snack.

You can eat them on their own or add them to other recipes like salads, sandwiches, or wraps.

Ingredients of Boiled Eggs

– 6 large eggs
– Water for boiling
– Salt (optional)

Instruction of Boiled Eggs

1. Place the eggs in a saucepan and add enough cold water to cover them.
2. Add a pinch of salt if you wish to have a better texture for the egg whites.
3. Place the saucepan on medium heat and bring the water to a boil.
4. Once the water has started boiling, reduce the heat to a simmer and cover the saucepan.
5. Let the eggs cook for 10-12 minutes for large eggs.
6. Remove the eggs from the water and run them under cold water.
7. Peel the eggs and store them in the refrigerator for later use.

Vegetable Omelette

A vegetable omelet is a healthy and protein-rich egg recipe that is perfect for Suhoor. This recipe includes a variety of colorful vegetables like bell peppers, onions, and mushrooms, which provide essential nutrients and antioxidants.

You can customize this recipe by using your preferred vegetables and spices.

Ingredients of Vegetable Omelette

– 2 large eggs
– 1 tablespoon butter or oil
– 1 small onion, diced
– 1 small bell pepper, diced
– 1 small mushroom, diced
– Salt and pepper to taste
– Optional: chopped fresh herbs, like parsley or cilantro

Instruction of Vegetable Omelette

1. In a small bowl, beat the eggs and set them aside.
2. Heat the butter or oil in a medium non-stick pan over medium heat.
3. Add the diced onion, bell pepper, and mushroom to the pan and cook until they are tender.
4. Pour the beaten eggs over the vegetables and cook for about 1-2 minutes until the edges start to set.
5. Use a spatula to gently fold the omelet in half and cook for another minute.
6. Slide the omelet out of the pan onto a plate and serve hot.

Scrambled Eggs

Scrambled eggs are a classic breakfast dish that can be made in just a few minutes. They are a rich source of protein and can be customized with various herbs, spices, and vegetables.

You can add milk or cream to make them creamier, or use cheese for an extra burst of flavor.

Ingredients of Scrambled Eggs

– 2 large eggs
– 1 tablespoon butter or oil
– Salt and pepper to taste
– Optional: chopped fresh herbs, like parsley or chives
– Optional: diced vegetables, like bell peppers or mushrooms
– Optional: shredded cheese, like cheddar or mozzarella

Instruction of Scrambled Eggs

1. In a small bowl, beat the eggs and set them aside.
2. Heat the butter or oil in a medium non-stick pan over medium heat.
3. Add the diced vegetables, if using, and cook until they are tender.
4. Pour the beaten eggs over the vegetables and cook over low heat, stirring constantly, until the eggs are set to your desired doneness.
5. Use a spatula to gently fold the eggs over themselves as they cook.
6. Serve the scrambled eggs hot, garnished with chopped fresh herbs, if desired.

Egg Paratha

Egg paratha is a popular Indian flatbread that is flavored with eggs and often enjoyed with a variety of fillings. It is a delicious and nutritious breakfast option that provides a rich source of protein and complex carbohydrates.

You can fill egg paratha with a variety of ingredients, like cheese, vegetables, or meat.

Ingredients of Egg Paratha

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon ghee or oil
– 1/4 cup lukewarm water
– 2 large eggs
– Optional: filling ingredients, like cheese, vegetables, or meat

Instruction of Egg Paratha

1. In a large mixing bowl, combine the flour and salt.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead the dough for 5-7 minutes until it is smooth and elastic.
4. Divide the dough into 4-6 equal portions, depending on how large you want your parathas to be.
5. Roll out each portion into a thin circle, about 6-7 inches in diameter.
6. Place a large egg in the center of the dough circle and fold the dough over the egg to form a ball.
7. Roll out the dough ball into a thin circle, about 6-7 inches in diameter.
8. Heat a non-stick pan over medium heat and cook the paratha for 1-2 minutes on each side, until it is golden brown and cooked through.
9. Serve the egg paratha hot with your preferred filling.

Egg Sandwich

An egg sandwich is a simple and satisfying breakfast option that is perfect for Suhoor. It consists of eggs, often scrambled or fried, sandwiched between two slices of bread or toast.

You can add a variety of fillings, like cheese, vegetables, or meat, to make it more interesting.

Ingredients of Egg Sandwich

– 2 large eggs
– 2 slices of bread or toast
– 1 tablespoon butter or spread
– Optional: cheese, vegetables, or meat
– Optional: lettuce, tomato, or cucumber

Instruction of Egg Sandwich

1. In a small bowl, beat the eggs and set them aside.
2. Heat the butter or spread in a non-stick pan over medium heat.
3. Pour the beaten eggs into the pan and cook over low heat, stirring constantly, until the eggs are set to your desired doneness.
4. Meanwhile, toast the bread slices until they are lightly browned.
5. Assemble the sandwich by placing the cooked eggs between the two slices of toast.
6. Add any desired fillings, like cheese, vegetables, or meat.
7. Serve the egg sandwich hot and enjoy.

Egg Muffins

Egg muffins are a convenient and nutritious breakfast option that is perfect for on-the-go. They consist of eggs, often scrambled or beaten, mixed with various fillings, like cheese or vegetables.

You can customize the fillings to suit your taste and dietary needs.

Ingredients of Egg Muffins

– 6 large eggs
– 1 cup shredded cheese
– 1/2 cup diced vegetables (like bell peppers, onions, or mushrooms)
– 1 tablespoon butter or oil
– Salt and pepper to taste
– Optional: chopped fresh herbs, like parsley or chives

Instruction of Egg Muffins

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, beat the eggs and set them aside.
3. In a separate bowl, mix the shredded cheese and diced vegetables.
4. Add the butter or oil to the bowl and stir until combined.
5. Pour the beaten eggs over the cheese and vegetable mixture and stir until well combined.
6. Pour the mixture into 6 muffin tin cups.
7. Bake the egg muffins in the preheated oven for 15-20 minutes, until the eggs are set and the cheese is melted.
8. Serve the egg muffins hot and enjoy.

Shakshuka

Shakshuka is a North African dish that consists of eggs cooked in a flavorful tomato sauce. It is a delicious and nutritious breakfast option that provides a rich source of protein and antioxidants.

You can customize the sauce to suit your taste, by using various spices and herbs.

Ingredients of Shakshuka

– 4 large eggs
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 large bell peppers, diced
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh herbs, like parsley or cilantro

Instruction of Shakshuka

1. Heat the olive oil in a large non-stick pan over medium heat.
2. Add the diced onion and cook until it is translucent.
3. Add the diced bell peppers and cook until they are tender.
4. Add the diced tomatoes and cook for about 5 minutes, until they start to break down.
5. Add the garlic, smoked paprika, salt, and pepper, and stir to combine.
6. Make 4-6 wells in the sauce, depending on the size of the pan.
7. Crack an egg into each well and spoon some of the sauce over the eggs.
8. Cook the shakshuka for 5-7 minutes, until the eggs are cooked to your desired doneness.
9. Serve the shakshuka hot, garnished with chopped fresh herbs, if desired.