Recipes

Poached Eggs On Avocado & Feta Toast

Method:

STEP 1
Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.

STEP 2
Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.

STEP 3
Pile the avocado and feta on the toast, then put a poached egg on top of each bread.

Ingredients:

• 2 tbsp white wine vinegar
• 2 eggs
• 1 avocado
• 5Og feta (optional)
• 1 tsp chilli flakes
• juice 1/2 lemon
• 2 slices of bread

Shakshuka

Method:
1. Heat olive oil over medium heat until shimmering, then add garlic and sauté until fragrant.

2. Add diced onion and bell pepper. Cook until slightly softened and onions begin to turn translucent.

3. Combine the spices in a small bowl, then sprinkle over the peppers and onions and stir to coat.

4. Stir in the canned tomatoes and lower to a simmer.

5. Make 3 wells in the stew and crack an egg into each one. To poach the eggs, simply cover the pan and let cook for about 8 minutes or until done. To cook the eggs like we did (no runny yolk), immediately break up the yolks with a fork, then cover and cook for about 15 to 20 minutes or until done.

6. Brush slices of bread with olive oil and broil on low for a few minutes, until lightly toasted.

7. Garnish shakshuka with fresh cilantro and optionally top with crumbled goat cheese. Serve family-style with toasted bread.

Ingredients:

• Oil
• Garlic
• Yellow Onion 
• Red Bell Pepper 
• Peprika 
• Crushed red pepper Flakes 
• Cumin 
• Ground
• Coriander 
• Salt 
• Black pepper
• Crushed Tamatoes 
• Eggs 
• Cilantro (Optional Garnish )
• Goat cheese(Optional Garnish )
• Bread (For Serving on the Side )

Vegetable Frittata

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, whisk together the eggs, salt, and pepper until well combined.

3. Heat the olive oil in an oven-safe skillet over medium heat. Add the diced vegetables and sauté until softened, about 5 minutes.

4. Pour the beaten eggs over the sautéed vegetables in the skillet.Cook for 2-3 minutes, lifting the edges with a spatula to let the uncooked eggs flow underneath.

5. Sprinkle shredded cheese (if using) evenly over the top of the frittata.

6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the top ii s golden brown.

7. Remove from a oven and let cool for a few miin utes before slicing and serving. Serve warm or at room temperature.

Ingredients:

• 6 large eggs
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/2 cup chopped spinach
• Salt and pepper to taste
• 1tablespoon olive oil
• 1/2 cup shredded cheese (optional)