Simply Delicious Recipes

With a cheesy crust on the outside and super juicy meat on the inside! This low-carb meal is ready in just 10 minutes using the air fryer!

Full List of Ingredients
For the Meat “Crust”:

2 large egg whites

¼ tsp fine salt

½ tsp dried garlic powder

¼ tsp freshly ground black pepper

½ tsp sweet paprika

400 g (14 oz) lean ground meat (beef or turkey)

2 spring onions (scallions), finely sliced

1 tbsp vegetable oil

For the Toppings:

1 tbsp vegetable oil

1 small onion, thinly sliced

1 garlic clove, minced

3–4 button mushrooms, thinly sliced

Pinch of salt and black pepper

1 medium tomato, sliced into rounds

200 g (7 oz) sharp cheddar cheese, shredded

4 egg yolks

Fresh herbs (parsley, basil, or chives), chopped, for garnish

Step-by-Step Cooking Directions
Prepare the Meat Crust Mixture: In a large mixing bowl, whisk the egg whites until they form soft peaks. Gently fold in salt, garlic powder, black pepper, and paprika. Add ground meat and sliced spring onions; drizzle in 1 tbsp oil. Using your hands or a spatula, combine until uniform but avoid overworking, which can toughen the crust.

Shape the Crust: Divide the meat mixture into two equal portions. On a piece of parchment paper or in a lightly oiled air fryer basket, press each portion into a disk roughly 1 cm thick and 18 cm in diameter. Ensure edges are slightly raised to contain toppings.

Pre-Bake the Crust: Preheat your air fryer to 180 °C (360 °F). Insert the crusts and cook for 5 minutes to firm the base and set the edges. Meanwhile, prepare your toppings.

Sauté the Vegetable Topping Base: In a small skillet over medium heat, warm 1 tbsp oil. Add sliced onion and garlic; sauté 2 minutes until softened. Stir in mushrooms, season with a pinch of salt and pepper, and cook another 2 minutes until just tender. Remove from heat.

Assemble the Pizzas: Remove crusts from the air fryer. Spoon onion-garlic-mushroom mixture evenly over each crust. Arrange tomato slices on top. Sprinkle shredded cheddar, leaving a small well in the center of each pizza for the yolk. Carefully place 2 egg yolks into the wells of each pizza.

Final Air-Fry: Return assembled pizzas to the air fryer. Cook at 180 °C (360 °F) for 10 minutes, or until cheese is melted, edges are crisp, and egg yolks reach your desired doneness (soft yolks take around 8–9 minutes; fully set around 11–12 minutes).

Garnish and Serve: Remove pizzas to a cutting board. Sprinkle with fresh chopped herbs. Let rest 1–2 minutes before slicing to help ingredients set slightly for cleaner cuts.

A simple French potato dish! Delicious dinner

Ingredients
For the Chicken & Potatoes:

4 chicken eggs

Salt and ground black pepper, to taste

100 ml heavy cream (33% fat)

1 onion, thinly sliced

Vegetable oil, for frying

3 medium potatoes, peeled and thinly sliced

Dried sweet paprika, to taste

Dried garlic powder, to taste

3 boneless, skinless chicken fillets

2 tomatoes, sliced

100 g hard mozzarella cheese, grated

For the Creamy Garlic-Dill Dressing:

60 g sour cream

40 g mayonnaise

30 g tomato sauce (ketchup or passata)

3 garlic cloves, minced

½ cucumber, diced

A handful of fresh dill, chopped

5–6 canned green olives, pitted and sliced

Salt and ground black pepper, to taste

Step-by-Step Cooking Directions
Preheat the Oven to 180 °C (355 °F). Grease a 20×30 cm (8×12 in) baking dish lightly with oil.

Make the Egg-Cream Mixture: In a medium bowl, whisk together 4 eggs, a pinch of salt, several grinds of black pepper, and 100 ml cream until just combined. Set aside.

Fry the Potatoes: Season potato slices with salt, paprika, and garlic powder. Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Fry potatoes in batches until golden and crispy, about 3 minutes per side. Transfer to a plate lined with paper towels.

Sauté the Onion: In the same skillet, add a little more oil if needed. Sauté sliced onion until translucent and lightly caramelized, about 5 minutes. Spread onions in an even layer over the bottom of the baking dish.

Cook the Chicken: Season each chicken fillet with salt, pepper, paprika, and garlic powder. Sear in the skillet 4 minutes per side until golden brown and cooked through (internal temperature 75 °C/165 °F). Transfer to a cutting board and slice each fillet into 1 cm strips.

Assemble the Layers:

Layer 1: Arrange half the fried potatoes to cover the onions.

Layer 2: Place sliced chicken evenly over potatoes.

Layer 3: Pour half of the egg-cream mixture over the chicken and potatoes.

Layer 4: Add the remaining potatoes.

Layer 5: Pour the rest of the egg-cream mixture so it seeps through the layers.

Layer 6: Top with tomato slices and sprinkle grated mozzarella evenly across the top.

Bake the Casserole: Place the dish in the oven for 30 minutes, until the custardy egg mixture has set and cheese is melted. If desired, switch to broil for the last 3–5 minutes to brown the cheese.

Prepare the Dressing: While the bake cooks, whisk together sour cream, mayonnaise, and tomato sauce in a bowl. Stir in minced garlic, diced cucumber, chopped dill, and sliced olives. Season with salt and pepper to taste. Refrigerate until serving.

Rest & Serve: Remove the bake from the oven and let rest 5 minutes to firm up. Cut into squares and serve hot, accompanied by the garlic-dill dressing either drizzled over or on the side.

Nutritional Information
Per serving (1 of 6):

Calories: 520 kcal

Protein: 32 g

Fat: 28 g (Saturated: 12 g)

Carbohydrates: 38 g (Fiber: 4 g; Sugars: 5 g)

Sodium: 740 mg