Breakfast / Brunch recipes

 

American Pancakes

Feta and Beetroot with poached egg

Hueovos Rancheros

Tomatoes and Eggs - Shakshuka

Shakshuka - tomatoes and eggs

 

• From BBC Good Food - serves 4

  The sauce - as in before you add the eggs - can be frozen for 1 month.
  
  
  Heat 1tbsp olive oil in a frying pan that has a lid, then soften the 2 chopped red onions, 1 finely chopped red chilli, 1 sliced garlic clove and chopped stalks from a small bunch of coriander for 5 mins until soft. Stir in two cans of chopped tomatoes (cherry if possible) and 1tsp caster sugar, then bubble for 8-10 mins until thick.
  

  
  

  Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.