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 

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To ensure your bounty of veggies goes the extra mile (before they go limp!), try pickling them. This not only helps the veggies to keep their crunch, but also imparts so much flavour and the uses are endless! Try them in salads, sandwiches or enjoyed as is on your favourite cheeseboard or snack platter. 

Broccoli omelette with spanakopita filling

Serves 4 

Swap out broccoli for baby marrow or shaved cauliflower if you prefer.

Ingredients 

Olive or canola oil for frying
1 red onion, sliced
1 packet (400g) tenderstem broccoli, halved lengthways
2 Tbsp Dijon or wholegrain mustard
1 cup milk or cream
2 cups grated mozzarella
12 eggs, separated
Salt and milled pepper
½ packet (150g) baby spinach
2 discs feta, crumbled 

Method

1. Heat a glug of oil in a medium-sized pan and sauté onions. Remove and set aside.
2. Add 6-8 halved broccoli stems to the same pan and brown for 2 minutes. Set the pan aside. 
3. Whisk 1 tsp mustard and ¼ cup each milk and mozzarella with 3 egg yolks in a bowl.
4. In a separate bowl, lightly whisk 3 egg whites until they are fluffy and have tripled in volume. Season.
5. Place the pan back onto the heat. Fold egg whites through the egg yolk mixture and pour over broccoli in the pan.
6. Fry the omelette for about 2-4 minutes, swirling the pan occasionally, while lifting the sides with a spatula to ensure the egg cooks evenly.
7. Add ¼ of the spinach, an extra handful of mozzarella, some crumbled feta and the sautéed onion.
8. Fold the omelette to enclose filling and cover with a lid for 1 minute to steam, allowing the cheese to melt. 
9. Transfer t o a plate and repeat the process with remaining ingredients to make 3 more omelettes.
10. Serve warm, sprinkled with some fresh herbs and seasoning if you prefer.

Oven-baked polenta with mushrooms and tomato

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan.  

Ingredients 

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Swiss chard and tomato pizza

Serves 4 

Bulk this up by topping pizza with shaved fennel, onion slices or cubed butternut or pumpkin.

Ingredients 

500g store-bought bread dough
1 Tbsp Dijon or wholegrain mustard
2 Tbsp tomato paste
1 tsp dried mixed herbs
Pinch of sugar
1 packet (300g) Swiss chard, shredded
2 cups grated white Cheddar
Salt and milled pepper
3 salad tomatoes, chopped
2 Tbsp chopped fresh parsley 

Method

1. Preheat oven to 200°C.
2. Roll out dough on a lightly floured surface into a large circle of about 4mm thick.
3. Combine the mustard tomato paste and dried herbs and sugar, then generously spread onto pizza base.
4. Place the base on to a greased and lined baking tray and bake for about 5-6 minutes.Remove from the oven.
5. Scatter the base with Swiss chard and cover with grated white Cheddar. Season well. 
6. Bake for about 6-8 minutes or until the crust is golden and the cheese has melted.
7. Top with fresh tomato and sprinkle with parsley.
8. Slice and serve immediately. 

Curried dhal

Serves 4 

Swirl some coconut cream or milk through the dhal for added flavour.

Ingredients 

2 glugs canola oil
3 onions, chopped
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground turmeric
¼ cup curry powder
2 Tbsp ground coriander
2-3 sprigs fresh or dried curry leaves
2 cups dried lentils
3 cups vegetable stock
1 can chickpeas, drained
1 head cauliflower, broken into small florets
Handful fresh coriander, chopped
Salt and milled pepper 

For serving 

Tomato and onion sambal
Plain yoghurt
Naan, roti or flatbreads 

Method

1. Heat a glug oil in a large pot over low heat and fry onions, garlic, ginger and turmeric for 5 minutes.
2. Stir through half the spices and all the curry leaves and fry for another 3-5 minutes. Add a splash of water if the mixture starts to catch.
3. Add lentils and stock to pot and simmer for 15-20 minutes, stirring it occasionally.
4. Preheat oven to 180°C.
5. Place chickpeas and cauliflower onto a baking tray, drizzle with oil and sprinkle with remaining spices. Toss to combine.
6. Roast for 20 minutes or until golden.
7. Stir roasted cauliflower, chickpeas and fresh coriander through dhal and season well.
8. Serve with tomato and onion sambal, plain yoghurt and naan, roti or flatbread.

Moroccan cauliflower

Serves 4 

Add a can of lentils, beans or chickpeas to the sauce to bulk up this meal. 

Ingredients 

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 heads cauliflower
3 Tbsp olive oil
Salt and milled pepper 

For the sauce 

1 can coconut milk
½ cup vegetable stock
1 sachet butter chicken paste
1 Tbsp tomato paste
1 Tbsp ground turmeric
1 lemon, juiced 

For serving 

¼ cup flaked almonds, toasted
¼ cup cranberries
Handful coconut flakes, toasted
1 lemon, zested
Handful fresh mint and parsley, chopped
8 mini pitas, toasted 

Method

1. Preheat oven to 200°C.
2. Crush the coriander, cumin and mustard seeds in a pestle and mortar or with the back of a spoon.
3. Place cauliflower into a deep roasting dish, drizzle with oil and sprinkle with crushed seeds. Season well.
4. Roast for 20 minutes or until lightly golden.
5. In a separate bowl, whisk together all the sauce ingredients. Season well.
6. Pour the sauce around the cauliflower, return it to the oven and roast for another 10-15 minutes or until cooked through.
7. Combine the almonds, cranberries, coconut, lemon zest and herbs and scatter over the cauliflower.
8. Serve the cauliflower with a generous helping of sauce and toasted pitas.

Vegetable barley risotto

Serves 4 

Both barley and millet make great substitutes for arborio rice, as you can cook them in the exact same way. 

Ingredients 

2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and trimmed
2 carrots, chopped
3 cloves garlic, chopped
2 dried or fresh bay leaves
Handful fresh thyme
1 cup raw barley or millet
¼ cup white wine
6 cups vegetable stock
Salt and milled pepper
½ cup cream
⅓ cup grated Parmesan
2 Tbsp butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (250g) vine or cherry tomatoes
Parsley or watercress, for serving 

Method

1. Heat oil in a large pan or pot and sauté onions, leeks, carrots and garlic for 3-5 minutes.
2. Add the bay leaves, thyme and barley and cook for about 2-3 minutes.
3. Pour in wine if using, while stirring and cook for about 3-4 minutes.
4. Add about ⅓ cup of stock at a time while stirring, allowing it to fully absorb in the barley before pouring in the next addition. Repeat process with remaining stock.
5. Stir continuously for 25-30 min over a medium-low heat until stock has been absorbed and barley has cooked through.
6. Remove and discard bay leaves and thyme stalks.
7. Season and stir through cream and Parmesan.
8. Heat butter in a separate pan and fry mushrooms and tomatoes for 2-3 minutes.
9. Stir mushrooms, tomatoes and parsley through risotto and cook for a further 1-2 minutes.
10. Serve the risotto garnished with fresh herbs and extra grated Parmesan.

Words by: Chad January
Photographs: Recipes and styling: Fresh Living Magazine 

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There’s an art to creating the fluffiest scrambled eggs, or the softest poached egg with gooey yolk. Our Editor shares his tricks to help you get it right every time!  

Soft & scrambled 

Serves 1  

In a bowl, whisk together 3 eggs and season. Heat 2 Tbsp butter in a large pan and remove from the heat. Pour in eggs and place back onto the heat. After about 30 seconds, use a spatula to pull the cooked eggs from the sides, swirling the pan to allow the uncooked eggs to hit the direct heat. Continue doing this with your spatula, creating folds of fluffy eggs in the pan. With some of the eggs still runny, remove from the heat and continue to fold using your spatula. The residual heat from the pan will continue to cook the eggs. Serve while hot.

Boiled & tested  

Serves 1   

Fill a pot about 3⁄4 way up with water and bring to a boil. Once boiling, place eggs onto a large spoon and gently lower into the water. (Throwing or dropping the eggs into the water can cause the egg shell to crack and allow the egg to seep through into the water). Boil eggs for 6 minutes for a runny yolk or 8 minutes for a firm yolk. Remove from heat immediately and place into an ice bath to stop the cooking process. Carefully remove the shell by gently cracking onto a surface and peeling back the cracked shell bits. Serve immediately.

Cheesy omelette  

Serves 1  

In a bowl, whisk together 3 eggs and season. Heat 2 Tbsp butter in a large pan and remove from the heat. Pour in eggs and place back onto the heat. After about 30 seconds, use a spatula to pull the cooked eggs from the sides and swirling the pan to allow the uncooked eggs hit the direct heat. (Doing this creates a thicker base for your omelette, preventing it from breaking when flipped). Sprinkle the one half with your favourite fillings and cover with cheese. Using a spatula, flip the side without toppings over to enclose, cover with a lid and allow to steam so the cheese can melt – about 2 minutes. Remove from heat and allow the omelette to steam for a further minute before transferring to a plate. Serve immediately.

Also read: Rolled herb omelettes with hake

Perfectly poached 

Serves 1  

Fill a pot about 3⁄4 way up with water and bring to a boil. Add about 3 Tbsp white vinegar to the water. Crack one fresh egg into a small ramekin (this helps eliminate getting egg shells into the water). Once boiling, bring the water down to a medium simmer and, using a whisk, create a whirlpool in the pot. As the whirlpool is about to stop, tip in your egg and simmer gently for about 5-6 minutes for a soft runny yolk or 6-8 minutes for a medium-firm yolk. (It is the action of creating the whirlpool as well as the addition of vinegar that helps create the iconic shape). Remove the egg using a slotted spoon and place onto a clean plate. Season and serve immediately.

Sunny fried crispy eggs 

Serves 1  

Heat 1 Tbsp each butter and oil in a pan over medium-high heat. Swirl it around to coat the entire pan and crack the egg in the pan. Fry the egg for about 2-3 minutes for a soft yolk and 3-4 minutes for a medium yolk. Spoon the butter and oil mixture over the egg whites to create the perfect crispy egg. Season well and transfer to a plate. Serve immediately.

Also read: Curried fried eggs

Recipe & Styling: Chad January
Photographs: Zhann Solomons  

The post Egg-cellent tips to perfectly prepare your eggs appeared first on MyKitchen.

Are you in a mood for a hearty breakfast, but lacking ideas? Then look no further because our budget-friendly spicy Spanish omelette has your name on it!

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 g potatoes, peeled
⅓ cup flour
1 tsp dried thyme
1 tsp paprika
1 tsp salt
½ tsp black pepper
100 g butter
1 bunch (3–4) leeks, halved lengthways, thinly sliced
2 garlic cloves, peeled and crushed
½ tsp nutmeg
5 eggs
100 g cheddar, grated
⅓ cup milk
125 g cherry tomatoes, halved
Flat-leaf parsley, to garnish

METHOD
1. Preheat oven to 200°C.
2. Boil the potatoes until just done. Leave to cool, then dice.
3. Place flour, thyme, paprika, salt and pepper in a ziplock bag. Add the potatoes and shake.
4. Melt 50g butter in an oven-proof frying pan over medium heat. Fry the potatoes in batches until golden. Remove.
5. Reduce to low heat and melt the remaining butter in the same pan. Fry leeks, garlic and nutmeg until leeks are softened, about 8 minutes.
6. Whisk together eggs, cheddar and milk. Add the potatoes and tomatoes to the pan, then pour the egg mixture over. Stir gently to combine.
7. Transfer the pan to the oven and bake for 10–15 minutes, until the egg is just set.
8. Cut into squares and garnish with parsley.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

The post Spicy Spanish omelette appeared first on MyKitchen.

When it comes to convenience, budget and nutrition, frozen veg are a winner! Try out this yummy pea and spinach omelette to see what we mean.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the pea sauce
¾ cup frozen peas, blanched
½ cup basil
1 garlic clove
½ wheel feta
1 tbsp lemon juice
¼ cup olive oil
For the spinach omelette
1 onion, finely chopped
10 eggs
¼ cup milk
1¼ cups grated Cheddar
1 cup frozen peas, blanched
1½ cups baby spinach
1 tbsp chopped chives
½ wheel feta, crumbled

METHOD
For the pea sauce
1. Place all the ingredients in a food processor and blend until smooth.
2. Season to taste and set aside.
For the spinach omelette
1. Fry the onion in a bit of oil for 5 minutes, until soft and translucent. Remove from the pan and set aside.
2. Whisk eggs and milk.
3. Heat some more oil in a pan over medium heat and pour in ¼ of the egg mixture. Swirl so it forms an even layer.
4. Cook for 1–2 minutes, until the middle starts to set. Spoon on some pea sauce. Sprinkle onion, ¼ cup of the Cheddar,  peas, spinach, chives and feta on one half of the omelette. Flip the other side over the fillings and cook until the cheese melts. Slip on to a plate.
5. Repeat with the remaining egg mixture and fillings. Serve with pea sauce.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

There are so many healthy and yummy meals you can put together with frozen veg, like this rice, fish and bean salad.

The post Pea and spinach omelette with creamy pea sauce appeared first on MyKitchen.

This caprese salad omelette is just as great as a quick breakfast, easy lunch or weeknight supper. Need a bit more? Add chicken or roasted chickpeas.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
2 tbsp oil
1 garlic clove, sliced
⅓ cup baby tomatoes
3 eggs
2 tbsp milk
¼ cup mozzarella, torn into pieces
3 tbsp Cheddar, grated
1 tbsp basil pesto
¼ cup fresh basil
To Serve
1 slice wholewheat toast

METHOD
1. Fry garlic in 1 tbsp oil until golden brown (1–2 minutes). Remove from the pan.
2. Add tomatoes and fry until they start to blister and soften. Set aside.
3. In a bowl, whisk eggs and milk. Season with salt and pepper.
4. Heat remaining oil in a non-stick pan over low-medium heat. Pour in the egg mixture and swirl the pan so that it forms an even layer.
5. Let the egg cook for 2–3 minutes, until the middle starts to set.
6. Sprinkle mozzarella and Cheddar over one half and dot small spoonfuls of pesto. Once cooked through and the cheese has melted, top the same side with the garlic, tomatoes and fresh basil.
7. Use a spatula to flip the other side of the caprese salad omelette over the fillings and slide it on to a plate. Serve with toast.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Who knew the traditional caprese salad could be so versatile? The next time you bring the braai out, try these caprese boerie rolls.

The post Caprese salad omelette with wholewheat toast appeared first on MyKitchen.