Category Archives: Eggs

Shakshuka

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Whenever I go out for breakfast I order Shakshuka and on Sunday I decided to make my own at home. It’s a simply dish to try and delicious with flavours. Shakshuka is a Mediterranean egg dish cooked with tomatoes, capsicum and spices such as cumin, paprika and chilli flakes. Garnished with feta chesses, coriander, basil and green chilli.

Ingredients

I tablespoon olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon paprika

pinch of chilli flakes or to your liking

3/4 Capsicum chopped (I added more)

1/2 onion chopped

1 garlic clove crushed

250g tin crushed tomatoes

4 eegs

To Garnish

25g chopped feta cheese

Chopped corriander

Chopped Basil

1/2 green chilli (optional)

Method

Heat oil in a frying pan. Cook onions and capcicum for 5 minutes or until soft.

Add garlic and cook for a few seconds, add spices and cook until fragrant.

Add tomatoes and season, and bring to a simmer.

Slowly add eggs to mixture, reduce heat and cover with a foil paper and cook for 4-8 or to your liking.

Once ready, garnish with feta, basil, coriander and chilli.

Note

You can bake the eggs instead of leaving it on the stove. Bake eggs for 7-8 minutes.

This dish serves 4

Black bean and Buckwheat Bowl

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I usually have sandwiches or wraps for lunch and I wanted to try something different.  I came across a recipe and they had used quinoa.  I am not a fan of quinoa so I swapped the quinoa for buckwheat and used egg instead of avocado.  I also added sundried tomato pesto to the dish.

This dish is filling, the buckwheat, black beans and lettuce go well and the egg gives this dish a creamy texture.

Ingredients

125g  canned black beans drained and rinsed.

1/3 cup raw buckwheat

125g lettuce

1 boiled egg

1 tablespoon sundried tomato pesto

salt and pepper ((optional)

 

Method

Cook buckwheat according to packet instructions.  (See note)

Boil 1 egg.  (See note)

Remove a bowl.  Add chopped lettuce, black beans, buckwheat, pesto and egg.

 

Note

This dish serves 1

I use the ratio 1:3  – I cup buckwheat and three cups  waters.  Put the buckwheat in boiling water and bring to the boil.  Cover and simmer for thirty minutes.  Drain any excess liquid.

Place one egg in cold water over medium heat.  Bring to the boil, put the heat off and cover for 7 minutes or less depending on how soft you want the egg.

 

Try these lunch ideas

Buckwheat Salad

Leftover Chicken Salad

Mexican Bowl

 

 

Egg and Black Bean Sauce

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A couple weeks ago I had gone out for breakfast and ordered Spanish egg for breakfast and it was delicious but filled with loads of calories.  They had eggs, French fries, spinach and three slices of bread and the  tomato salsa had beans.

So I decided to make a healthier version.   I removed the French fries, added mushrooms and made my own sauce and it was filling.

 

Ingredients

1 egg

100g button mushrooms

200g canned tomatoes

1 medium carrot grated in small pieces

½ onion chopped

1 clove garlic

75g canned black beans drained and rinsed

½ teaspoon paprika

½ a teaspoon black pepper

pinch of cayenne pepper

salt to season

One slice of toast

 

Method 

Preheat oven to 180ºC

Line baking tray with non stick baking paper.  Add the mushroom drizzle oil and pepper.  Bake for 20 minutes or until golden brown

In a sauce pan. place the egg, fill pan with water and place on the stove.  On medium high heat.  When it is boiling put the heat off, cover pan and wait for 7 minutes.  Remove egg let it rest than crack.

To make the sauce, add oil in a sauce pan.  Add onions, cook for 5 minutes, add garlic, paprika and cayenne pepper and cook for 1 minute.  Add the tomatoes and grated carrots,  Bring to the boil.  Add black beans and simmer for 20 minutes or until sauce is thick   Season with salt.

Note

This dish serves 1

They are may ways to boil an egg, use your preferred method.

 

Try these dishes

Moroccan Eggs

Apple Pikelets and Poached Apples

Banana Pikelets

 

 

Crust less Chicken Quiche

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Today was my first time to make Quiche, this Quiche does not have a crust and is packed with delicious flavours.  I poached the chicken in ginger and Star Anise.  I absolutely loved this dish.

Ingredient

To Make the Poached Chicken

4 Chicken thighs

½ ginger chopped

1 star anise

1 tablespoon Tamari

3 tsp. virgin oil

625 ml water

 

To make the Quiche

1 Capsicum chopped

5 eggs

½ onion sliced

2 cups baby spinach

10 small or baby toatoes

50g feta diced

½ cup grated low fat Boccioni

1 large tomatoes cut in wedges

1 tbsp. parmesan

Salt and pepper for seasoning

Method

To Make the Poached Chicken

Add the chicken, ginger, oil, tamari and water in a sauce pan.  Put it on medium heat and bring to the boil.  Reduce and simmer for 20-25 minutes or until chicken is cooked through.  Put the heat off and leave the chicken in the liquid for 5 more minutes.

Remove chicken and shred.  Discard the liquid.

To make the Quiche

Preheat oven to 180°C

Place capsicum on a non stick baking tray, spray oil and season with salt and pepper.   Bake for 15 minutes.  Add the onion and bake for another 10 minutes.

Best the eggs in a large bowl.  Add the capsicum, onions, chicken, spinach, fete, Boccioni, parmesan, baby spinach in the bowl.  Season with salt ad pepper and mix.

Add mixture to a baking dish and place tomatoes randomly.  and bake for 30 minutes or until cooked through.

Note

This dish serves 4

Try these dishes

Lasagne

Spinach and Ricotta Cannelloni

 

 

 

 

 

 

 

 

 

 

Moroccan Eggs

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Nothing beats a healthy breakfast on a Saturday after a long jog. Chickpeas cooked in tomatoes, coriander and Moroccan spices with poached egg served with almond bread.

Ingredients

2 tbsp. olive oil
1 capsicum
1 onion roughly chopped
1 1/2 tbsp. cumin
1 tsp. coriander
1 tsp. paprika
1 tsp. chilli flakes (optional)
2 crushed garlics
100g canned tomatoes
2 eggs
400g canned chick peas
Coriander leaves to garnish
Salt and pepper

Method
Heat olive oil on a pan. Add onions, cook until it’s soft.
Cook Capsicum for minutes. Add garlic and spices and cook for a minute or until fragrant.
Add tomatoes and cook for a few minutes. Add chickpeas and stir. Simmer for 5 minutes.
Make a well in the middle and add eggs. Cover with a lid for 7-10 minutes or to your liking.
Sprinkle coriander

Note
You can use fresh coriander instead of ground coriander.
You can use 1/2 a chilli or jalapeno instead of chilli flakes.
You can add more tomatoes.
You can add two extra eggs in the mixture.
Enjoy with almond bread or your favourite bread

Try these Moroccan dishes

Moroccan Cauliflower Rice and Lamb Curry

Lamb Tagine with Rice

 

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