Guilty of whipping up an omelet every time you want to serve eggs? However, you can transform the simple, affordable egg into a flavorful, can’t-get-enough brunch, lunch or dinner.
The Week has some simple and quick recipes for just that.
You can jazz up your scrambled eggs with a hit of fragrant spices and fresh herbs. Served with warm chapatis, you can wrap, roll or fold your way to a nutritious, flavor-packed breakfast or lunch in no time.
1 small red onion
1 fresh red or green chili
1 clove of garlic
½ a bunch of fresh coriander
2 large ripe tomatoes
½ teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
6 large eggs
Preheat the oven to 160ºC.
Peel and finely slice the onion, chili, tomatoes, and coriander. Peel and crush the garlic.
Pick and roughly chop the coriander leaves, finely chopping the stalks.
Place the chapatis on a tray and into the oven to warm them.
Heat one tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chili, garlic and coriander stalks, then fry for five minutes, or until softened, stirring regularly. Add the spices and cook for one minute.
Crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
Scatter the chopped tomatoes into the pan, cook for a further two minutes, then pour in the eggs and reduce the heat to low.
Stir slowly until you have got strips of eggs, then remove from the heat as the residual heat of the pan will continue to cook the eggs.
Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chili scattered over.
Breakfast bread bowl
The best part about these creative and convenient bread bowls is that you can fill them with whatever you want.
½ cup chopped pancetta
4 crusty hard rolls
½ cup finely chopped fresh mushrooms
4 large eggs
Salt and pepper, to taste
½ cup shredded cheese
Preheat oven to 350ºC.
In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon and drain on paper towels.
Cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a ½ inch thick shell (save removed bread for another use) and place shells on an ungreased baking sheet.
Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese.
Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Creamy egg salad
You can serve this creamy egg salad on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers.
3 cups cream cheese, softened
½ cup mayonnaise
Salt and pepper, to taste
Finely chopped green or sweet red pepper
Finely chopped celery
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped
In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth.
Stir in green pepper, celery, relish and parsley.
Fold in eggs. Refrigerate, covered, until serving time.
Came home hungry after work and need to whip something up quickly before dinner? We have got your covered.
1 tablespoon olive oil
2-3 cooked potatoes, sliced
A handful cherry tomatoes, sliced
2 spring onions, sliced
Few basil leaves
Heat oil in a frying pan, then add the potato slices and fry on both sides until brown. Add the tomatoes and spring onions and fry for about one minute until softened.
Season with salt and pepper, then make a space in the pan. Gently break the egg into the space and fry until cooked to your liking.
Scatter the basil leaves, sprinkle some cheese on top and serve.