Bad and Breakfast

I’ve promised (for a while now) that I will post some content on the blog, however, I never get down to it. I started a new job, my child is older and requires a lot more of MY energy and I’m STILL studying. It’s almost March and I still haven’t even attempted to begin to pursue my news years’ resolution. You can say it’s been hectic, I will second that.

On a lighter note, they say breakfast is the most important meal of the day and I make a point of never skipping it. They say you can lose weight by eating breakfast daily , LOL. Have THEY seen my breakfasts? Carbs, cholesterol fat-laden recipes are sure to brighten up your day…. Your new year’s resolution? I’m not too sure about that one.

So if you’re one in a million, and have no resolution to drop “those last few kg’s” before summer/winter/autumn/your cousin’s wedding, go ahead and indulge in some delicious breakfasts.

 

Baked beans Shakshouka (serves 6)

Ingredients

  • 2 cans baked beans
  • 1 tbsp. ghee/ olive oil
  • 1 tsp cumin seeds
  • 1 onion, diced
  • 2 large tomatoes’, cubed
  • 8 curry leaves
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • mustard seeds (optional)
  • 6 eggs
  • salt and pepper for seasoning
  • coriander leaf for garnish

 

Method

  1. in a wide, flat pot. Warm up the ghee/olive oil on a medium heat
  2. add the cumin seeds and curry leaves and allow them to braise for a minute (if you opt for the mustard seeds add them here)
  3. then add the onions, place the lid over and allow the onions to soften.
  4. Once the onions are translucent, add the cubed tomatoes along with the red chili powder, turmeric , salt and pepper.
  5. Cook until the tomatoes have broken down.
  6. Add the baked beans and mix all together, cook for about 10 minutes. Leave enough sauce in the pan for the eggs to cook in
  7. Crack the eggs into little wells in the baked beans, splash a tiny bit of water over the eggs then cover and allow the eggs to cook to your liking.
  8. Garnish with fresh chopped coriander leaf and serve

 

Hint.

When I am catering for a lot of people, I prepare a large amount of baked beans. I then use individual pans to cook the shakshouka as the guests arrive. I just ladle the bean mixture into individual pots rather than serving them in one pot.

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Herby Scrambled Eggs

Ingredients

  • 2 eggs or 1 whole egg + 2 whites of an egg
  • ¼ cup milk
  • 1 tbsp. olive oil
  • half an onion, cut in rings
  • 1 tbsp. chopped green onion {spring onion)
  • 1 tbsp. finely chopped coriander leaves
  • 1  green chili sliced finely
  • ½ tsp cumin seeds
  • 1 slice of rye toast
  1. in a bowl, combine the milk and eggs. Whisk together. DO NOT ADD SALT
  2. warm up the olive oil on a medium heat, then add the cumin seeds, onion and chili. Sauté until the onions are soft.
  3. Add the green onion and coriander to the pot, then add the egg mixture
  4. Lower the heat slightly, then cook the eggs slowly. Gently fold the egg from the edges inwards.
  5. When the eggs have cooked through, add salt and pepper.
  6. Place over toasted rye bread and enjoy!

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Poached Egg on Greens

Ingredients

  • 1 egg
  • 1 tsp vinegar
  • ½ an avocado
  • red chili flakes
  • 1 ½ cup spinach
  • 1 slice of rye bread
  • a squeeze of lemon
  • salt and pepper

 

method

  1. in a pan sauté the spinach in olive oil with salt and pepper. Then set aside
  2. poach an egg using this simple method. place about 3 cm of water in a frying pan with a tsp of vinegar. Bring to a boil. Reduce to a simmer then crack the egg in gently. Spoon the water over the egg to cook it to your liking. Remove from the water and dab it dry with a paper towel
  3. on the rye toast place your wilted spinach on first.
  4. Next , add smashed avocado that has been lightly seasoned with red chili flakes and rough salt.
  5. Squeeze over some lemon juice and finally top with the poached egg
  6. For an even better end product, slather your bread with butter.
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