2 easy egg recipes
Eggs are good for much more than just breakfast. These 2 simple recipes have some serious street cred: shakshuka as the perfect all-day meal, and blush-tinged eggs as the ultimate party snack.
1. Simple shakshuka
Soften 1 chopped onion with 4 cloves garlic and 2 teaspoons paprika. Add 2 tablespoons tomato paste and 1 teaspoon cumin. Stir through 2 cans of tomatoes and simmer for 20 minutes. Make wells in the sauce and line with kale leaves. Break an egg into each well and bake at 180°C for 10 – 15 minutes until set. Serve warm with toast.
Pro tip: this one-pot-wonder works for breakfast, lunch or dinner
2. Blushing beetroot eggs
Toast 1 tablespoon coriander seeds, 1 teaspoon cumin and some star anise until nice and fragrant. Add 1 cup water, 1 cup red wine vinegar, some grated beetroot, and simmer for 20 minutes. Remove from the heat and add half a cup of water. Peel 6 – 8 hard-boiled eggs and arrange in a glass jar. Pour over the pickling liquid and leave to marble for a bit.
Eat halved on seeded toast with Chevin goat’s cheese. (The marbled eggs will keep for up to 7 days in the fridge.)
Pro tip: this is a showstopper party snack!
Find out more about our approach to health: Living well starts with eating well