oliveoilandlemon

recipes for healthy living

Tag: eggs

Spicy Baked Eggs

I dont know where we would be without eggs, we eat so many each week. They are our dessert island food. This recipe is perfect for the weekend, and works so well with a slice of crusty toast to dip while you enjoy the flavors. Spices, herbs, a delicious kick from the feta and eggs baked to perfection.

IMG_7869-1-2

Spicy Baked eggs with Pistachio and Yoghurt Dipping Sauce

Oven at 180C

Serves 4
1 white onion
1 tsp fennel seeds (pounded)
2 cloves garlic chopped and mashed
1 tsp smoky paprika
1 tsp chopped chilis in oil or more to taste
1 tin chopped tomatoes
100ml water
8 eggs
2oz chopped feta
1 tbsp chopped chives
Pepper to season according to taste

Dipping sauce
4 tbsp natural thick yoghurt
4 tbsp chopped pistachios
1 tbsp each chopped chives and flatleaf parsley

Mix everything and set aside until needed.

For the Baked eggs

Heat the oil over a medium heat, add the onion, fennel, garlic, paprika and chilli , stir well and cook until the onion is soft

Add the tin of tomatoes and the water, stir well to combine and cook over a medium heat until the sauce has slightly thickened

Divide the sauce across 4 oven proof dishes or 1 large enough to hold everything, make wells in the sauce and break in the eggs. Sprinkle the feta and push slightly into the sauce, season with pepper if using and bake in the oven for about 12 minutes until the white is opaque and cooked through.

Sprinkle over the chives and serve with the dipping sauce and some sourdough toast.

Waffles for Breakfast

IMG_6979-1

Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

Baked Eggs with Chickpeas

IMG_4032</>a

This is a delicious easy weekend brunch option or quick meal when everyone is hungry and you need to get food on the table quickly. This dish gives a great bang of protein from the eggs and chickpeas together with the goodness of the tomato sauce and a hint of heat.

Serves 4/6
Ingredients
2 tbsp rapeseed oil
1 medium onion, finely chopped
4 garlic cloves, peeled chopped and mashed
2 cans chickpeas rinsed and drained
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 tsp cayenne
2/3 bottle of tomato passata (680g bottle)
Sea salt and freshly ground black pepper
1-2 eggs per person
Some sourdough loaf for dipping

Preheat oven to 170C.
Heat oil in a large ovenproof pan over medium-high heat. Add onion, garlic. Cook on a medium heat until onion is soft, about 8 minutes.
Add chickpeas, spices and cook for 2 minutes longer.
Add the tomato passata. Bring up to a gentle boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.
Season to taste with salt and pepper.
Separate the chickpeas across a large oven proof dish. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer to oven and bake until whites are just set but yolks are still runny, 5–8 minutes.
If you have a real hungry bunch it works too, to just fry your eggs instead then,
sprinkle over a little more paprika and serve with bread for dipping.

Breakfast Burrito with Eggs & Guacamole

burrito-with-eggs-and-beans

This is such a delicious breakfast option and with the Christmas holidays approaching and more opportunities for lazing over breakfast I thought this would be a good recipe to post. Dare I say it, for any suffering from hangovers, it’s also a good option with protein from the beans and egg, good fats from the guacamole and a lovely tex mex flavour thanks to the spice mix used in the cooking. Bloody Mary on the side is optional 🙂

Breakfast Burrito with Eggs & Guacamole

Serves 3 but is easily doubled out and will reheat perfectly.
1 medium white onion diced finely
1 tbsp tex mex spice mix from here
1 tin black eyed beans, rinsed and drained
i tbsp tomato passata
1 tbsp rapeseed oil
Salt and pepper to taste

1 or 2 eggs per person as required
1/2 or 1 wrap per person.

Heat a pan over a medium heat
Add the diced onion and sweat until soft but not coloured
Add the passata and the spice mix and cook out for about 3 minutes. Add a splash of water if it looks like it is drying out.
Tip in the drained beans, season well, stir well and cook for about 5 minutes until hot.
Meanwhile dry fry the wraps on a pan until a little golden on each side,
Keep warm which you fry the eggs.
To serve place a wrap onto your plate, top with the bean mixture, followed by your egg and a tablespoon of guacamole.

Guacamole
3 ripe avocados
1 large handful of fresh coriander chopped
Juice of 2 limes
Salt and Pepper to taste

Tip everything into a blender and blend until smooth,
Taste and adjust seasoning as required,
Keep covered with clingfilm until required.

Chipotle Sweet Potato and Butter Bean Casserole

IMG_0992

This dish of chipotle beans and sweet potato make a delicious substantial meal, perfect for a mid week supper as is, or with a couple of eggs tucked into the dish as it finishes cooking amps it up for a very hungry gang. I love the smoky sweetness coupled by the heat which Chipotle brings to a dish and I usually have a jar of it on hand in the fridge.

Serves 2-3 people
1 large sweet potato (about 450gr) peeled and cubed
1 shallot sliced
1 clove garlic peeled mashed
2 tbsp rapeseed or coconut oil
1 tbsp tomato passata
1 tbsp chipotles in adobo or more if you like it with more heat
1 400gr tin butter beans, drained and rinsed
1 can whole tomatoes or 5 cherry tomatoes washed and halved
2-3 eggs if using (Turn oven on 180C if so)

Heat the oil over a medium heat in an oven proof frying pan.
Add the shallot and garlic and cook for a few minutes until both are softened.
Tip in the diced sweet potato, season well and toss to ensure it is covered with oil.
Put a lid on the pan or a sheet of greaseproof paper and cook over a low heat to soften for about 10 minutes.
Stir ever now and then to ensure it is not sticking.
Stir in the tomato passata and chipotle and ensure they both are well distributed, add the butter beans, stir gently to
mix together, followed by the can of tomatoes or cherry tomatoes if using and add a splash of water if it seems a bit dry.
At this point you can finish cooking on the hob for about 10 minutes more – check the sweet potatoes are tender. If you are adding the eggs, make 3 holes in the mix, add a little oil into each and crack the egg in. Season with some salt and pepper and into the
oven to cook the eggs – about 7 minutes to firm the white and leave the yolk a bit soft.
Sprinkle over some chopped fresh herbs and serve. This is delicious, filling and with the eggs makes a great brunch dish too.

IMG_6173

%d bloggers like this: