Eggs are a versatile ingredient used in all cuisines — particularly when starting the day!
Brekky Chilaquiles
Total time: 20 minutes
Serves: 4
Ingredients
- ¼ cup olive oil, for frying chips
- 12 corn tortillas, each cut into 8 wedges
- 2 tsp olive oil
- 1 tin chopped tomatoes
- ½ medium red onion, chopped
- Jalapenos (fresh or in the jar, chopped, to taste)
- 2 garlic cloves, chopped
- 1 ¼ cups chicken stock
- Salt
- 1 avocado, sliced
- Sharp cheddar cheese, crumbled
- 2 eggs, fried
Method
Heat ¼ cup oil in a large skillet over a medium–high heat on the fire. Fry the tortilla chips, flipping both sides until lightly brown and crisp. Drain on a paper towel and set aside.
Add 2 tsp of oil to the skillet, chopped tinned tomatoes, onion, jalapenos, garlic and 1 cup of stock; cook for 5–10 minutes until thickened. Add remaining stock depending on taste. Season with salt.
Add the tortilla chips and stir carefully to coat the chips and cook until heated through.
Serve warm, garnished with sliced avocado, cheese and fried eggs.
Shakshouka
Total time: 30 minutes
Serves: 4
Ingredients
- 2 Tbsp olive oil
- 1 large brown onion, chopped
- 2 red capsicums, deseeded and thinly sliced
- 2 garlic cloves, chopped
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 700ml passata
- 4 free range eggs
- Crumbled feta or goat’s cheese
- Salt and pepper, to taste
- Coriander to garnish
Method
Heat oil in a hot skillet (with a lid) over a medium heat fire and add onion and capsicum, cook until softened.
Add garlic and spices and cook for a further 2 minutes.
Pour passata into the skillet over vegetables and bring to the boil.
Crack eggs into mixture (aiming to keep yolks whole) and season with salt and pepper.
Add lid to skillet and bake for 20 minutes.
Serve with toast and top with cheese and chopped coriander.
Silky vanilla custard
Total time: 30 minutes
Serves: 4
Ingredients
- 2 ½ cups milk
- 1 tsp vanilla essence
- 5 egg yolks
- 2 ½ tbsp raw sugar
- 1 ½ tbsp cornflour
Method
Set the milk aside and in a large bowl whisk in the egg yolks, sugar and cornflour until you have a yellow, creamy consistency.
Start pouring small amounts of the warm milk to the egg mixture, whisking between each pour.
Transfer the mixture back to the pot over a medium heat fire, whisking until thickened; around 10 minutes.
The custard will thicken as it cools. Pour over fruit or granola.
THE NEXT STEP
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