If you know me, you know that I LOVE eggs.
I get through quite a few eggs each week, although not quite as much as The Mountain from Game of Throne’s dozen a day.
Eggs are nutritional powerhouses.
Full of protein, good fat and Vit D amongst other good stuff.
I personally use eggs as my go to breakfast staple and recommend it to clients trying to add in a good breakfast habit.
I think a big hurdle in the minds of people having eggs for breakfast is that you have to cook them and therefore the time issue.
I reckon you can cook eggs faster than it takes 2 slices of toast to brown in the toaster.
This is when the frambled egg comes in. No prep, no mixing, no faff.
- Turn on the heat with a non stick pan.
- When up to heat, add 1 tsp of coco oil or butter
- Crack how many eggs you desire in the pan
- Mix around with a spatula until cooked
Voila! Frambled eggs.
This method takes no time at all and you can even have the eggs already cracked out of their shells in a bowl done the night before, or you can use a microwave.
However, If you’ve got a bit more time on your hands it’s always nice to pimp up your breakfast egg game.
When I’ve got more time like at the weekends I like to steam bake my eggs in a bath of tasty goodness.
Shakshuka fits the bill for this tasty goodness.
Shakshuka is basically tomatoes and spices with eggs. It’s also a super healthy dish that’s easy to bulk cook. The last time I cooked this I did it in a big pan for 3 people with 9 eggs in the pan : )
Give it a go and feel free to use up any extra veg you have laying around or add any ingredients you prefer.
Serves 4, or 2 hungry people.
Just half the ingredients for a lesser portion.
- 8 eggs
- 1 tin of tomatoes
- 1 tbsp of tomato paste
- 2 peppers- any colour- chopped
- 4 mushrooms chopped
- 3 cloves of garlic- minced
- 1 onion- chopped
- Splash of balsamic vinegar
- 1 tsp of cumin
- 2 tsp of paprika
- Sprinkle of cayenne pepper or half a fresh chilli
- 1 tbsp olive oil
- some feta to spinkle on at the end
- Heat a pan, add olive oil.
- Add onion, pepper, mushrooms and garlic and cook until soft.
- Add the cumin, paprika, cayenne pepper, some salt and pepper and give It a stir.
- Add the balsamic vinegar, tomato paste, tin of tomatoes, fill a third of the tin of tomatoes with water and add to the pan.
- Cook for a few minutes until it starts to bubble.
- Crack the eggs straight in and cover with a lid.
- Cook until the whites are cooked and the egg is still runny.
- Dish up and sprinkle with some feta and coriander If you like it.