Delicious and varied recipes with eggs

Ingredients

• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 cloves of garlic, finely chopped
• 1 can of diced tomatoes
• 1 tablespoon tomato puree
• 1 teaspoon cumin
• 1 teaspoon paprika powder
• 1/2 teaspoon chilli powder
• 4 eggs
• Salt and pepper to taste
• Fresh coriander or parsley for garnish

Instructions

• Heat oil in a large frying pan and fry the onion and garlic until soft.
• Add the pepper and fry for a few more minutes.
• Stir in the diced tomatoes, tomato paste and spices and simmer for 10-15 minutes until the sauce has thickened slightly.
• Make four dimples in the sauce and break an egg into each dimple.
• Cover the pan and poach the eggs for 5-8 minutes, or until cooked to your liking.
• Garnish with fresh herbs and serve with crusty bread.

Ingredients for the hollandaise sauce

• 3 egg yolks
• 1 tablespoon of lemon juice
• 1/2 cup melted butter
• Salt and pepper to taste

Ingredients for the Eggs Benedict

• 4 eggs
• 2 English muffins, cut in half and toasted
• 4 slices Canadian bacon or ham
• Optional: fresh chives or parsley for garnish

Instructions

• For the hollandaise sauce: Whisk the egg yolks and lemon juice in a heatproof bowl until the mixture is thick and light in colour. Place the bowl over a pan of gently boiling water (make sure the bowl does not touch the water) and slowly whisk in the melted butter until the sauce is thick and creamy. Season with salt and pepper.
• Poach the eggs: Bring a pan of water and a splash of vinegar to the boil. Carefully break each egg into a small bowl and slide them into the water one at a time. Poach them for about 3-4 minutes, until the whites are set but the yolks are still runny.
• Fry the Canadian bacon or ham in a pan until warm and lightly browned.
• Place a slice of bacon or ham on each toasted muffin half, followed by a poached egg.
• Spoon the hollandaise sauce over the eggs and garnish with fresh herbs.

Ingredients

• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tin of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 4 eggs
• Salt and pepper to taste
• Fresh coriander and grated cheese for garnish

Instructions

• Heat oil in a large frying pan and fry the onion and garlic until soft.
• Add the pepper and fry for a few more minutes.
• Stir in the beans, diced tomatoes, cumin and chilli powder and simmer for 10 minutes.
• Make four dimples in the bean dish and break an egg into each dimple.
• Cover the pan and poach the eggs for 5-8 minutes, or until cooked to your liking.
• Garnish with fresh coriander and grated cheese and serve with tortillas.

Ingredients

• 3 eggs
• 1 tablespoon of milk
• 1 tablespoon of butter
• Salt and pepper to taste
• Optional filling: grated cheese, chopped herbs, or ham

Instructions

• Beat the eggs in a bowl with the milk, salt and pepper until everything is well mixed.
• Heat the butter in a frying pan over medium-high heat.
• Pour the egg mixture into the pan and let it stand for a few seconds without stirring.
• Add any filling and fold the omelette in half

Ingredients

• 4 large potatoes, grated
• 1 egg
• 1/2 cup grated cheese
• Salt and pepper to taste
• 4 eggs (for the nests)
• Optional: chopped chives for garnish

Instructions

• Preheat the oven to 200°C and grease a muffin tin.
• Mix the grated potatoes with the egg, cheese, salt and pepper.
• Press the potato mixture into the muffin tin to form nests.
• Bake the nests in the oven for 15 minutes.
• Crack an egg into each nest and bake for another 10-15 minutes, or until the eggs are set.
• Garnish with chopped chives and serve hot.

Ingredients

• 2 chicken fillets
• 2 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 1 piece of 3 cm ginger, grated
• 2 lemongrass stalks, bruised
• 2 bay leaves
• 1 litre chicken stock
• 2 hard-boiled eggs, halved
• 100 g rice vermicelli
• Bean sprouts, chopped spring onion, and fried onions for garnish
• 1 lime, in wedges

Instructions

• Bring the chicken fillets to the boil in a pan with water and cook for 15 minutes. Remove the chicken and pull apart with two forks.
• Heat oil in a large pan and fry the garlic, onion, ginger, lemongrass and bay leaves until fragrant.
• Add the chicken stock and shredded chicken and simmer for 20 minutes.
• Cook the rice vermicelli according to the instructions on the packet.
• Serve the soup in bowls with the rice vermicelli, half eggs and garnish with bean sprouts, spring onion, fried onions and a wedge of lime.