Whether you're looking for a satisfying breakfast or a delightful brunch option, these recipes are sure to please your taste buds. From a creamy avocado-egg sandwich to a savoury shakshuka with feta and flavorful devil eggs with pesto, these dishes offer a variety of flavours and textures to start your day right.
1.Avocado-egg Sandwich
Ingredients
- 2 boiled eggs
- 1/2 avocado
- 1 tablespoon of Greek yogurt
- 1 teaspoon of Dijon mustard (I get it at better equipped markets or specialised stores)
- salt
- lemon juice
- oregano
- baby spinach
- bread
Procedure:
- Boil the eggs in cold water, and when the water starts to boil, boil them for another 8 minutes.
- Mash the avocado with 2 eggs, add Greek yogurt, mustard, a little salt, lemon juice and oregano.
- Toast the bread in the oven or heat it in a pan, and then spread it with the resulting spread 🥑
- Add baby spinach or any other desired salad over it.
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2. Shakshuka with Feta
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅓ teaspoon ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- ¾ teaspoon kosher salt, plus more as needed
- ¼ teaspoon black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1¼ cups)
- 6 large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
Procedure:
- Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes.
- Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
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3. Devil Eggs with Pesto
Ingredients:
- 6 extra-large eggs
- ⅓ cup pesto, either basil pesto or (preferably) basil-mint (½ recipe)
- Salt and freshly ground pepper to
- taste (optional)
Procedure:
- To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
- Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
- If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.
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