Cook, Eat | Chorizo, Tomato and Paprika Free-range Egg Bake Recipe

Chorizo, Tomato and Paprika Free-range Egg Bake

Download recipe card here
Serves 2

Ingredients:

1 tablespoon olive oil
80g chorizo,diced
1 clove garlic, crushed
1 small onion, fine dice
250g cherry tomatoes
4 free range eggs
1 cup cannellini beans with juice
Handful parsley,chopped Smoked paprika
1 French baguette

Method:

Sweat down the chorizo in the olive oil for a few minutes,add the diced onion and the garlic,fry for a few more minutes.Add the chopped cherry tomatoes and slowly stew until they are soft and breaking up. Add the cannellini beans and a touch of juice from the can or water if moisture is needed, then add chopped parsley. Season with sea salt.

Place in an earthenware dish and flatten gently then crack two eggs on top, bake in a preheated oven for 8-10 minutes until the eggs are just cooked. Sprinkle with smoked paprika and chopped parsley. Serve with crusty bread.

Nespresso Coffee Match – The Weekender

We all live for the weekends and with nowhere to go in a hurry mornings become a slow-burner. Breakfast becomes king and Nespresso Rosabaya de Colombia is the perfect companion to a morning spent enjoying the food and the change of pace.

GRAND CRU:

Rosabaya de Colombia

COFFEE

Cappuccino

AROMATIC FAMILY

Flowery & Fruity

INTENSITY NOTES

Intensity 6 – Fruity Winey

Cook Eat | Mini Frittata Recipe

We are crazy about eggs in this house {I’m pretty sure I’ve told you that about 100 times already!}, but everyone in our house LOVES eggs.  We go through around 2 trays a week and eat eggs made every way imaginable, a couple of times a week for breakfast, sometimes for lunch and sometimes for dinner.

We all know we shouldn’t miss breakfast, but research has shown that close to 400k adult kiwis skip breakfast Monday to Friday!  Thats mental, I’d actually wither and die if I skipped my morning meal!  My fave go-to recipe for quick eggs in the morning is Microwave Scrambled Eggs which I’ve shared with you before, but sometimes even 4 minutes is just not enough time to stop and chow.  If you know you’ve got a busy morning coming up, why not whip up a batch of these yummy mini frittatas the night before, they are great hot or cold, and you and the kids will have no excuse to leave the house running on empty!  This recipe can also be found online at www.eggs.org.nz along with dozens more!

Ingredients
  1. 1 Tbsp butter
  2. 1 Onion, chopped
  3. 1 Clove garlic, crushed
  4. 2 slices ham, chopped
  5. 1/2 fresh red chilli, ? nely chopped
  6. 1 Red capsicum, ?nely chopped
  7. 2 spring onions, chopped
  8. 1/2 cup fresh parsley, ?nely chopped
  9. 4 Eggs
  10. ¾ cup of milk
  11. 30g Tasty or cheddar cheese, grated
Instructions
  1. Heat oven to 180ºC.
  2. Melt butter in a large frying pan and cook onion, garlic, ham, chilli, red capsicum and spring onions over a medium heat for 3-4 minutes or until onion is soft.
  3. Stir in parsley, remove pan from heat andset aside to cool for 10 minutes.
  4. Place eggs, milk and cheese in a bowl and mix to combine.
  5. Stir in ham mixture.
  6. Divide mixture between four 10cm lightly greased ? an dishes and bake for 20-25 minutes or until set.
Frittata Recipe NZ food blogNeed more convincing?
  1. Eggs have 6 grams of high quality protein, helping sustain mental and physical energy throughout the day
  2. Zero carbs, NO sugar
  3. Eggs are packed with over 11 different essential vitamins
  4. Eggs contain both lutein and zeaxanthin, antioxidants that help maintain healthy eyesight
  5. Gluten free
  6. Eggs are simple. No other ingredients required! Plus they are the least expensive source of high-protein
 

 

 

Cook Eat | Easy Eggs

Sponsored post, but you all know I LOVE eggs right?

 

Anyone who has read this blog for any length of time will be familiar with my love of eggs.  All the eggs please ALL OF THE TIME!

I’ve been eating eggs for breakfast for 3 years now.  I find it a really easy and quick way to squeeze in a complete protein based meal that seriously keeps me full until lunchtime.  I cook them the same way, every day, in the same bowl and I love the simplicity of my little morning routine.  When I was pregnant with Nixon and still working I often wouldn’t feel like eating too much when I first woke up so I would take my eggs and cheese to the office with me and microwave them at work!  So good.

Last winter, as I was struggling with the hectic, erratic non-schedule of a newborn and a nine year old {and a husband!} my trusty 2 minute eggs were still the hero of the morning for me.  Protein is SO important for breastfeeding mums both in terms of increasing milk supply and just basic energy levels, luckily the speed of preparing an eggy-based breakfast makes them a time-poor mummy’s perfect go-to.

Here’s how I whip them up;

You will need;

2 eggs

splash of milk to taste

salt

pepper

cheese {if desired}

Tip: I use a noodle bowl with a smaller top diameter than the bowl in the  image below.  This helps stop the eggs from over-cooking in the microwave.  This is very much a trial and error process which you will fine tune according to your own bowl, microwave combo!

  • Crack the eggs in a microwave safe bowl, mix with milk – maybe 2-3 tblsp – until whites and yolks combined
  • Season with S & P to taste
  • Microwave for 1 minute, remove and whisk with fork
  • Microwave for a further 45 sec – 60 secs depending upon how much milk you used
  • Add cheese and enjoy!

For more yummy ideas with eggs which are super kid friendly, click here to download a Quick & Easy Recipe Guide

Microwave Eggs Recipe