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One of the biggest health minefields out there is breakfast.

(That and the huge selection of mini christmas puddings that supermarkets stock up on at this time of year… But mostly breakfast.)

The meal that should kick start our day the right way.

Fuel yourself with a good breaky and it will set you up for a day of kicking ass (not literally – unless thats what you’re into). But pick one of the sugar filled, pre-packaged pieces out there and you are heading straight for a unsatisfied tummy (think; snack attacks all day long) and a serious 3pm slump.

Breakfast has been of particular interest to me of late because…

a) ….um…. it’s just freaking awesome. As soon as I finish my dinner my mind is wandering to my morning meal.

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b) it quite honestly leaves me jaw-droppingly stunned at the quality of the breakfasts I see being shoved into the faces of the people I pass each morning.

During the weekdays I pack myself a quick and easy breakfast to eat after my gym workout. It’s usually a chia pudding, green smoothie or mini frittata (all recipes coming soon). But during weekends I take the time to prepare something amazing.

The below is a great breakfast or brunch dish, and can even be part prepared the night before if you wanted a weekday option.

We often serve ours with some avocado and spinach to seriously step up the health factor.

(With spinach covering off pretty much all the vitamins you could dream off, avo being full off fibre and healthy fats and don’t forget protein rich eggs to keep you full all morning. Bam. Perfect ass kicking start.)

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Spanish Eggs with Smoked Paprika

INGREDIENTS

  • 1 tsp coconut oil
  • 1/2 onion, finely diced
  • 2 cloves of garlic, finely diced
  • 150g sliced Spanish chorizo (Optional)
  • 1 tsp smoked paprika
  • 1/2 tsp thyme leaves (dried is ok)
  • 1/4 tsp cayenne pepper
  • 440g tin crushed tomatoes
  • Salt and pepper
  • 3 large eggs

Serves 2

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1 Preheat oven to 170c fan/190c non-fan

2 Heat oil in a small ovenproof pan over medium heat. Add onion and garlic and fry for 5 minutes, stirring often, to soften.

3 Add paprika, cayenne pepper, salt, pepper and thyme (also the chorizo if using) and continue frying and stirring for another 5 minutes.

4 Add the can of tomatoes. Simmer for 10 minutes, stirring occasionally so it doesn’t catch. Taste and adjust seasoning if necessary.

(At this point you could allow to cool, refrigerate, and finish off in the morning for a super quick breakfast.)

5 Use a spoon to make a well in the tomato mixture and crack an egg into it. Repeat for each egg.

6 Put the pan in the oven and cook until eggs have become opaque and have mostly set. Usually around 15 minutes. We want a runny yolk and the eggs will keep cooking for a bit when it leaves the oven.

7 Either serve directly in the pan, or scoop into serving bowls. Works well with a garnish of parsley or a dash of fresh squeezed lemon juice.

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