You can’t live on muesli alone. So how do smoky beans and eggs, stuffed flatbreads and easy veg fritters sound?

 

OVEN-BAKED TOMATOES WITH POACHED EGGS AND CHIMICHURRI ON TOAST

Serves 4

Preparation 15 minutes

Cooking 40 minutes

 

Ingredients

1t Woolworths harissa spice

1t smoked paprika

1t chilli flakes

1 lemon, zested

1t caster sugar

3T olive oil

sea salt and freshly ground black pepper, to taste

3 heirloom tomatoes, halved and quartered

4 slicing tomatoes, halved

1 head garlic, halved

Woolworths oat-and-almond rye bread, pan-fried, for serving

8 free-range eggs, poached to your liking, for serving

For the chimichurri, mix:

15g coriander, roughly chopped

10g mint, roughly chopped

1 green chilli, sliced

1-2T red wine vinegar

¼ cup olive oil

sea salt and freshly ground black pepper, to taste

 

Instructions

1.
Preheat the oven to 180°C. Combine the spices, lemon zest, sugar and olive oil. Arrange the tomatoes and garlic on a baking tray, spaced evenly apart, and spoon the spice mix over the tomatoes to coat evenly.

2.
Roast for 30-40 minutes, or until the tomatoes are tender but not falling apart. Serve warm on the pan-fried toast with the poached eggs and chimichurri.

 

MEXICAN-INSPIRED BEANS AND EGGS

Serves 2

Preparation 10 minutes

Cooking 25 minutes

 

Ingredients

1 punnet Woolworths snacking peppers, halved

6 Woolworths baby sweet potatoes, halved

2T olive oil

sea salt and freshly ground black pepper, to taste

30g butter

2 large free-range eggs

1T Woolworths fajita spice

1 x 400g can black beans, drained and rinsed

coriander, for serving

1 small red onion, sliced, for serving

 

Instructions

1.
Preheat the oven to 200°C. Toss the peppers and sweet potatoes in the olive oil, arrange on a baking tray and season to taste. Bake until the potatoes are tender and crisp, for about 25 minutes. The peppers might be ready before the potatoes; remove them from the oven until the potatoes are cooked.

2.
Heat the butter in a non-stick pan and add the eggs. Once they are almost cooked to your liking, add the fajita spice and black beans to warm through, about 30 seconds.

3.
Serve everything hot out of the pan with the sweet potatoes and peppers, coriander and sliced red onion.

 

PLACINTE: WHOLEWHEAT FLATBREAD STUFFED WITH LEEKS, CHIVES AND DILL

Makes 3

Preparation 45 minutes, plus rising time

Cooking 20 minutes

 

Ingredients

For the dough:

1 cup warm water

1 x 7g sachet instant yeast

1T sugar

2T olive oil

1t salt

400g wholewheat flour

 

For the filling:

400g baby leeks, sliced

2 cloves garlic, chopped

2T olive oil

10g dill, chopped

10g chives, chopped

300g baby spinach, chopped

1t ground nutmeg

sea salt and freshly ground black pepper, to taste

crème fraîche, for serving

lemon juice, for serving

baby spinach, for serving

sea salt and freshly ground black pepper, to taste

 

Instructions

1.
To make the dough, combine ¾ cup warm water with the yeast and the sugar in a bowl, and set aside for 5 minutes. Add the olive oil and salt, and combine. Add the flour to the same bowl, then mix until it forms a dough. Gradually add the remaining water until the dough is the right consistency – not too wet or too dry.

2.
Knead the dough until smooth, then place in an oiled bowl, cover and leave to rest until doubled
in size, 30 minutes to an hour. Knead again for 10 minutes, then leave to rise again for 1-2 hours.

3.
To prepare the filling, fry the leeks and garlic in the olive oil until softened, then fold through the herbs and spinach to wilt. Add the nutmeg, and season
to taste.

4.
To assemble, divide the dough into 3 equal balls, and roll out into large circles as thinly as possible.

5.
Divide the filling between the three thin circles, spreading it thinly in the centre and leaving a border of dough. Fold the border over back to the centre as you would a galette.

6.
Pan-fry in a hot non-stick pan in a generous glug of olive oil for 3-4 minutes on each side until warm, browned and cooked through. Serve warm with a dollop of crème fraîche, a squeeze of lemon juice and extra baby spinach.

 

EASY BAKED VEGGIE FRITTERS WITH HARISSA BUTTER AND EGGS

Serves 4

Preparation 20 minutes

Cooking 30 minutes

 

Ingredients

For the fritters:

3 carrots, peeled and grated

4 all-purpose potatoes, peeled and grated
   (do not rinse once grated)

5 baby marrows, grated

1t ground turmeric

2t cumin seeds, toasted and pounded

2t coriander seeds, toasted and pounded

½t ground white pepper (optional)

35g chickpea flour

3T olive oil

sea salt, to taste

50-100g butter

2t Woolworths harissa spice

8 large free-range eggs, boiled to your liking,
   for serving

Double-cream plain yoghurt, for serving

Italian parsley, chopped, to garnish

 

Instructions

1.
Preheat the oven to 200°C. Mix the grated vegetables, and drain off excess liquid by placing batches in a clean tea towel and twisting to squeeze out the liquid.

2.
Mix the spices, chickpea flour and 1T olive oil, season, then combine with the vegetable mixture.

3.
Line a baking tray with baking paper, then pat the fritters tightly with your hands to shape into flat cakes about 2cm thick. Arrange on the tray, drizzle lightly with olive oil and bake for 15 minutes, then turn over and bake for a further 10-15 minutes, until the edges are crispy and lightly browned.

4.
Heat the butter in a pan until it begins to bubble, add the harissa spice and fry for 10 seconds. Remove from the heat, spoon over the eggs and top with the yoghurt. Garnish with parsley.