Who says eggs are reserved for breakfast? We’ve put together four dinners to turn to when you feel like a plate of gold to take away the decision fatigue. 

Oyakodon-Inspired Rice Bowl   

A Japanese favourite featuring onions, chicken and egg simmered in a sticky soy sauce. Usually requiring Kombu (a Japanese kelp stock), we’ve simplified the recipe slightly to make it more accessible. 

Serves 4 

 Ingredients 

½ cup chicken stock
2 Tbsp warm water
2 Tbsp soy sauce
2 tsp sugar
4 large eggs
1 onion, diced into 1cm pieces
500g deboned chicken thighs, cubed 

 For serving 

2–3 cups cooked short grain white rice, fluffed and hot
2 spring onions, thinly sliced
Poke spice (optional)
1 sheet nori (dried seaweed) (optional) 

 Method 

1. Combine the stock, water, soy sauce and sugar mixture in a jug. Set aside. 
2. Crack the eggs into a large bowl. Use a pair of chopsticks or skewers to make gentle cutting actions through the eggs, breaking them into patches of yolk and white. Do not combine fully. The idea is to add the loosely mixed eggs into the pan as is.
3. Add onion to a cold frying pan, followed by the stock mixture.
4. Turn heat to medium, slowly bringing the mixture to a simmer.
5. Once hot, add the chicken, evenly distributing it around the onion.
6. Simmer uncovered for 8 minutes, flipping the chicken halfway through.
7. After 8 minutes, pour half the marbled egg into the middle of the pan, letting it settle without stirring. Simmer for 1 minute.
8. Pour the remaining egg mixture into the pan and cook for another 1–2 minutes, until the whites are cooked but the yolks are still slightly runny.
9. Spoon hot, fluffy rice into four serving bowls, then top with portions of oyakodon, spooning in any pan sauces.
10. Top with spring onions, poke spice and nori, if using.

 Viral Omlette Bun  

Serve these gourmet buns with a side of roast potato wedges to make it a more substantial meal. 

Serves 3 

 Ingredients 

6 eggs
Butter, for toasting
3 brioche buns
3 Tbsp canola oil
6 tsp chilli crisp
½ red onion, finely chopped
200g Cheddar cheese, grated
Salt and milled pepper
100g streaky bacon, cooked
4 salad tomatoes, sliced
2 ripe avocados, halved and sliced
40g rocket or baby spinach, washed 

 Method 

1. Crack 2 eggs into a bowl and whisk well. 
2. Halve 3 rolls, butter both sides.
3. Toast the rolls, buttered side down, in a hot pan, until crisp and golden. Remove. Wipe the pan to remove crumbs.
4. Add 1 Tbsp oil and 2 tsp chilli crisp to the same pan. Allow to sizzle for 5 seconds before pouring in the whisked egg.
5. Scatter ⅓ of the chopped red onion and a small portion of the Cheddar evenly over the egg. Season.
6. After about 20 seconds, when the omelette is starting to set but is still slightly runny on top, place two halves of a roll, toasted side down, into the middle of the pan, securing them onto the egg.
7. Fry for another 1–2 minutes, or until the omelette is cooked to your liking.
8. Use a spatula to loosen around and under the edges of the omelette, then work it under the bun and carefully flip the whole omelette over. (Keeping it in the pan works best.)
9. Fold the two long sides of the omelette back onto the buns to make a little envelope. Now move the buns over onto a bread board.
10. Scatter another portion of Cheddar onto the omelette, followed by two pieces of bacon, two slices of tomato, a few slices of avocado and a small handful of rocket.
11. Fold the lid of the bun over to enclose. Repeat to make two more buns and serve.

Huevos Racheros  

 Tortillas smeared with refried beans, topped with a fried egg, salsa and a smoky tomato sauce.

Serves 4 

Ingredients 

For the quick refried beans: 

2 Tbsp olive oil
1 onion, finely chopped
1 clove garlic, grated
½ tsp chilli flakes
½ tsp ground cumin
1 can (400g) black beans, drained
½ cup vegetable stock 

For the pico de gallo: 

2 salad tomatoes, diced
½ onion, finely chopped
1 jalapeño, finely chopped
20g coriander, finely chopped
1 clove garlic, grated
1 lime, zested and juiced
½ tsp salt 

For the eggs  

Canola oil, for shallow frying
4 medium white flour wraps
4 large eggs
¼ cup Rancheros sauce 
2 discs feta, crumbled
2 ripe avocados, sliced
Coriander leaves, for garnish 

Method 

1. For the refried beans, heat oil in a large pan over medium heat.
2. Fry the onion until golden and translucent, about 8 minutes.
3. Stir through the garlic and spices, frying for another minute
4. Add the beans and stock, increase the heat to a simmer and cook for 3–5 minutes, until thickened.
5. Remove from the heat and use a fork to mash the beans into a chunky consistency.
6. For the pico de gallo, toss ingredients together in a bowl.
7. Add ¼ cup oil to a pan over medium-high heat.
8. Once hot, add a tortilla and fry for 15–25 seconds, flipping halfway through, until slightly golden and bubbled. Place on kitchen paper to drain. Repeat with remaining tortillas.
9. Divide beans between the tortillas and spread over each.
10. Reduce heat and add a little more oil to the pan if needed.
11. Crack 1–2 eggs into the pan and fry until the whites are set and the edges are crispy, but the yolks are still slightly runny. Repeat with remaining 2 eggs.
12. Arrange 1 egg on top of each tortilla, topping with a generous spoonful of warmed rancheros sauce and pico de gallo.
13. Finish with a scattering of feta, sliced avocado and coriander.

Spinach And Mushroom Frittata  

A fresh vegetarian dinner that feeds the whole family from a single pan.

Serves 6–8 

 Ingredients 

¼ cup canola oil
250g large brown portobello mushrooms, sliced
2 onions, halved and finely sliced
2 cloves garlic, minced
100g Swiss chard spinach, stems removed and roughly chopped
20g chives, sliced
1 cup milk
Salt and milled pepper
2 discs feta, crumbled 

 For the salad: 

350g exotic or cherry tomatoes, quartered
180g Italian salad leaves, washed
4 radishes, thinly sliced 

 Method  

1. Preheat oven to 180°C.
2. Add half the oil in a frying pan over medium heat.
3. Fry mushrooms in two batches for 4-5 minutes each, turning often, until golden. Remove and set aside.
4. Turn down the heat slightly, add the remaining oil, followed by the onions.
5. Fry onions for 10-12 minutes, until caramelised. Stir through the garlic and fry for 1 minute until fragrant. Remove onion mixture from the heat.
6. Submerge Swiss chard in boiling water. Soak for 2-3 minutes before draining and squeezing out excess water.
7. Whisk the eggs, half the chives and milk together in a bowl. Season generously.
8. Add the spinach, onion mixture and mushrooms to a 26cm round, oven-safe dish.
9. Pour over the egg mixture, scatter over the feta and stir around slightly to evenly distribute fillings.
10. Bake for 25-30 minutes, or until set in the middle. Cool.
11. Toss together salad ingredients in a serving bowl. Season.
12. Top the frittata with the remaining chives, slice and serve with a side salad.

Recipe & styling: Sjaan van der Ploeg  
Photographs: Zhann Solomons