Every day can be an egg day if you know how to cook them in different ways. Eggs are rich in protein and make an incredible breakfast menu which can keep you full for longer. Eggs can be cooked in more different ways than you can imagine, they can be creative and super delicious at the same time. We at Nature’s Basket have brought you some eggciting and delicious egg recipes that every egg lover should try!
- Egg In A Hole Breakfast Sandwich
Ingredients:
- 2 slices bacon
- 2 slices sourdough walnut and raisin bread
- 2 slices cheddar
- 1/2 avocado, thinly sliced
- 2 eggs
- 1 tbsp. butter
- kosher salt
- Freshly ground black pepper
Instructions:
- Fry bacon over medium heat until crispy. Drain the bacon pieces and wipe the skillet clean
- Now, using a small glass or biscuit cutter, cut a hole into one slice of bread
- Return skillet to medium heat and add the butter and toast both slices of bread
- Flip when golden and crack the egg into the hole. Season to taste with salt and pepper
- Now, place the avocado slices, cheese and bacon to the other slice of bread. Cover the skillet and cook until the egg whites are cooked through, and the cheese is melted for about 3 minutes
- Serve for breakfast with a hot cup of tea or coffee!
2. Shakshuka
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- ¼ teaspoon fine sea salt
- 3 cloves garlic, pressed or minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 large bowl of crushed tomatoes
- 2 tablespoons chopped fresh cilantro or parsley
- Freshly ground black pepper, to taste
- 5 to 6 large eggs
- ½ cup crumbled feta
- Crusty bread or pita, for serving
Instructions:
- Preheat the oven to 375 degrees F or 220 celsius
- Now, warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat
- Once the oil is hot, add the onion, bell pepper, and salt
- Cook the onion stirring often, until they are tender and turning translucent for about 4 to 6 minutes
- Now, add the garlic, tomato paste, cumin, paprika and red pepper flakes
- Stir constantly, until nice and fragrant, 1 to 2 minutes
- Pour in the crushed tomatoes with their juices and add the cilantro
- Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavours time to meld
- Use the back of a spoon to make a well near the perimeter and crack the egg directly into it
- Gently spoon a bit of the tomato mixture over the whites to help contain the egg
- Now, repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, often checking once you reach 8 minutes
- They’re done when the egg whites turn opaque white and the yolks have risen a bit but are still soft
- The eggs should still jiggle in the centres when you shimmy the pan
- Using oven mitts, transfer the hot skillet to a heat-safe surface like the stove
- Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired
- Serve in bowls with crusty bread on the side and have it as breakfast or brunch!
Cannot get enough of egg recipes? You can check out Ways To Cook Eggs for Breakfast.
