Breakfast, Mexican, Pork

Baked Huevos Rancheros

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Far enough. We garnished with red chilli rather than green though the point is to garnish and dial it up as much as you can.

Serves: 4

You can’t beat a special weekend breakfast and our favourite is anything with a little spice, tomato and hopefully some chorizo.

This recipe is consistent with a few others I have typed up – beans, chilli, tomato and baked eggs – though that is simply consistent with how much we love this sort of start to a Sunday morning.

With a good coffee or ideally, a good Champagne, this fairly straightforward number will hopefully inspire you to kick-off next Sunday with a bang.

Ingredients

4 flour tortillas
1 tbsp extra virgin olive oil
1 large red onion, finely chopped
200gm dried chorizo, chopped
400gm can cannellini beans, rinsed and drained
1 long red chilli, seeds removed, chopped plus extra to serve
1 yellow capsicum, chopped
400gm can chopped tomatoes
4 eggs
Sour cream and coriander leaves to serve

Method

  1. Preheat the oven to 200c. Great 4 ramekins and carefully line with the tortillas.
  2. Heat the oil in a frypan over a low heat and add the onion. Cook for 10 minutes until soft and add the chorizo. Turn up the heat a bit and cook for 5 minutes until starting to crisp. Add the beans, chilli and capsicum and season. Cook for another 5 minutes.
  3. Add the tomatoes and cook until the liquid has reduced and the consistency is thick.
  4. Divide among the tortilla cups, making small wells in the center of each.
  5. Break eggs into the wells. Bake for 20 minutes or until the eggs are just set.
  6. Serve with extra chilli, sour cream, coffee and Champagne.
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Breakfast, Pork

Spicy Tomato Baked Eggs

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Yes… an amazing way to start Sunday.

Serves: 4

We love our weekend breakfasts and this number we whipped up last week was just awesome; so spicy, so rich, so hot.

Add a side of avocado and a good coffee and you’re off to the best Sunday morning of anyone in your street; add a French champagne and you’re talking streets and streets!

Ingredients

1 tbsp olive oil
2 red onions, chopped
2 red chillis (de-seeding is optional) and finely chopped
1 garlic clove, sliced
Small bunch of coriander, stalks and leaves chopped separately
2 x 400gm cans cherry tomatoes
2 chorizo, diced
¼ cup grated parmesan cheese
1 tsp caster sugar
4 eggs
Oiled, grilled Turkish bread sliced to serve

Method

  1. Heat the oil in a frying pan that fits a lid; soften the onions, chilli, garlic, chorizo and coriander stalks for 5 or so minutes. Stir in the tomatoes and sugar and then simmer for 10 or more minutes until thick.
  2. Using the back of a large spoon, make four dips in the sauce and then crack and egg into each one. Put a lid on the pan (or cover with foil) and then cook the eggs through over a low heat for 6 – 8 minutes; halfway through, scatter the parmesan cheese.
  3. Serve with the coriander leaves on top.
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Breakfast, Curry, Indian, Poultry

Dry Sri Lankan Chicken Curry

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One of the best curries we have cooked.

Serves: 6 – 8

When you stumble onto a curry as good as this, it is like hitting a home run.

Because whilst I type of plenty of really good and often fantastic recipes, outstanding recipes are much rarer. And this is one of them.

It didn’t start life as a dry curry – and of course by dry, it simply means without lots of gravy – though that is pretty much the genius of the whole thing.

Whereas the original recipe asked for 40 minutes of slow simmering, we had it on for at least three hours.  Closer to four I think.

And whereas the original asked for coconut cream and two slices of lemon rind right at the end, we skipped this. And thank god we did.

After such a long cooking time, the chicken is literally falling apart. The texture, the flavor is so warm and deep, it is impossible not to grin. You realise you have struck gold.

But the next morning on some soy-linseed toast?

You really will thank me later on this one.

Ingredients

1.5kg skinless chicken thighs, cut into 2cm pieces
10 curry leaves
2 onions
2 tsp garlic, crushed
2 tsp fresh ginger, grated
2 tbsp canola oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp ground coriander
2 tsp paprika
½ tsp salt
2 tbsp white vinegar
2 tomatoes, diced
6 cardamom pods, bruised and cracked open
1 cinnamon stick
2 slices lemon rind
½ c coconut milk

Method

  1. Make a sachet d’épices (a cheesecloth tied with cooking string) holding the cardamom pods and cinnamon stick; you don’t have to do this step of course, though the joy of this dish is only enhanced by the smooth sailing eating it without removing cardamom pieces as you go.
  2. Heat the oil in a large saucepan, medium heat and fry the curry leaves until they start to turn colour. Add onions, ginger and garlic and cook until soft. Add all the spices (though not the sachet d’épices (whole spices), salt, and vinegar and stir well.
  3. Add the chicken and stir to coat meat. Add the sachet d’épices (whole spices) and the tomatoes, stir and cover.
  4. Simmer on a low heat, stirring occasionally. Do not be tempted to add any water as the juices will make more than enough. Cook for two to four hours or under the sauce has really reduced and the chicken is falling apart, ensuring that the curry does not become too dry and burn.
  5. Serve with rice and then toast the next morning.
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Breakfast, Pork

Egg and bacon breakfast muffins

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HP sauce optional unless your name is Natalie Ashes.

Serves: 2 per person

I think Nat made fun of me when I mentioned I was cooking these.

Though you’ll be the one having the last laugh when you realise you can have bacon and eggs literally every day of the week. Mind blown right!

I used to cook a dish my mother taught me where in a ramekin, you put a pile of cooked bacon lardons, crack two eggs, fill almost to the top with pouring cream, season and bake. And wow this was good, but not every day.

Whereas with these muffins, you’re in luck.

Add spinach, chilli, corn, mushrooms, whatever you want. Or keep them simple like I have and demand apologies the next morning when you are being selective in who receives these breakfast gold nuggets.

Ingredients

6 eggs
6 rashers of shortcut bacon (c’mon, it’s the week; be healthy!)
Salt and freshly cracked pepper

Method

  1. Heat the oven to 180c.
  2. Grease 6 muffin tins.
  3. Somehow, shoehorn the back in there as a cup or whatever.
  4. Crack the egg inside, ensuring that egg white fills the tin and the yolk remains in-tact.
  5. Season and bake in the oven for 15 or so minutes until the egg has set.
  6. Fridge or freezer; eat with a ‘told you so’ smirk as your partner grovels over her Monday morning BACON & EGGS!
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Breakfast, Healthy, Vegetarian

Nigella’s smashed avocado

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Oh yeah! 

Serves: 2

I type this recipe up on Valentine’s Day morning and so you can guess what I have just eaten and been made for breakfast!

This is better than any Hallmark card. In fact, it is better than any smashed avocado and tomato number that you’ll likely get at your local breakfast haunt, what with the addition of the chilli, ginger, dill, a squeeze of lemon and the radish sprinkled on top.

I added a few slices of tomato to my plate as well.

This is my new healthy breakfast favourite. Except for Nat’s incredible Mexican Eggs, reserved for my once-a-year birthday.

Happy Valentine’s Day turtle. You are the one.

Ingredients

1 avocado
Juice of half a small lemon
Half a bunch of dill, chopped
Good pinch chilli flakes
2 good pinched of grated ginger
Rock salt and freshly cracked pepper to taste
2 thinly sliced radishes
2 – 4 slices of toasted soy and linseed bread
1 tomato, sliced 

Method

  1. Mash the avocado together with the lemon juice, dill, chilli flakes, ginger and salt and pepper.
  2. Spread the avocado mixture liberally on the toast.
  3. Throw a few radish slices on top and the tomato if using.
  4. Enjoy!
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Breakfast, Moroccan

Berber Tagine Omelette

Serves 4

I found this recipe on SBS Food by mistake.

It originates from Morocco, and is so simple to do, the spices turning into a wonderful sauce with the onion and tomato. I cooked it years ago for brunch though this is an anytime dish.

And almost as good as Nat’s famous Mexican eggs.

Ingredients

Olive Oil
1 red onion, finely chopped
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground paprika
10 tomatoes, peeled and diced
7 eggs, beaten
1 handful, chopped coriander
Salt and Pepper

Method

  1. Preheat the oven to 180c.
  2. Heat some olive oil in the tagine on the stove, and gently cook the onions for 5 minutes.
  3. Add the spices and cook for a further 3 minutes.
  4. Add the tomatoes and coriander and then simmer for 10 – 15 minutes, stirring occasionally. Reduce to a sauce consistency.
  5. Remove from the heat and pour the beaten eggs over the sauce, cover the tagine lid and place in the over for about 10 – 15 minutes or until it lightly puffs and sers.
  6. To serve, season well and drizzle with a little olive oil.
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Breakfast, Mexican

Jamie Oliver’s Mexican Breakfast: Chilli tomato stew, eggs and cheese wrapped in tortillas

Serves 6

I am not usually very adventurous with breakfast. Scrambled eggs and bacon or an Eggs Benedict is my go to in pretty much any hotel or café; occasionally an omelette as long as it has ham, cheese and mushroom.

I do cook pancakes from time-to-time, though with some chopped parsley, milk and garlic powder, scrambled eggs and few slices of buttered toast are my regular offering to the boys and Nat on a Sunday morning; boring perhaps, comfortable yes.

I had these eggs cooked for me for my last birthday and with a flute of good French, this dish reminded me of why being adventurous can come with such reward.

Are these the best eggs ever? My mother thinks Kylie Kwong has this honour stitched up whilst my father thinks Roger Verge’s Fried Eggs with Wine Vinegar wins.

For me – this Mexican breakfast – is way up there and a fabulous way to celebrate someone’s birthday; if you’re celebrating the birthday of someone my age, it will definitely be the best present they get.

Go Jamie Oliver. Go Nat!

Ingredients

Olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
Sea salt and freshly ground pepper
2x 400gm tins chopped tomatoes
2 large tomatoes, sliced
6 large eggs (free range Nat!)
6 tortillas
150gm grated cheddar cheese, to serve
Method

  1. In a large fry pan (with a fitted lid) or a tagine (which we used and is far more dramatic for purposes of presentation), heat the oil to a medium-high heat.
  2. Add the onion, garlic, pepper, both the fresh and dried chillies, bay leaves and a good pinch of salt and pepper; stir and cook for 15 minutes to soften and caramelise.
  3. Add the tinned tomatoes and try to break them up/mash them a little as they combine and cook; bring to the boil and then reduce and simmer for five or so minutes as the sauce thickens and reduces slightly.
  4. Check the seasoning and then layer the fresh tomato slices over the sauce.
  5. Make six wells in among the tomato slices and sauce and crack the eggs into the wells; try to crack them as quickly as possible so they cook consistently.
  6. Season the eggs and cover the pan for 3 – 4 minutes or until the eggs are poached to your liking.
  7. Whilst the eggs are cooking, warm the tortillas in the oven or microwave.
  8. At the table, sprinkle some of the cheese on a tortilla and add an egg with the sauce and tomato; wrap it up and enjoy with Champagne.
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