Easy egg recipes for breakfast, lunch, and dinner, including Shakshuka and Spanish omelette

Eggs remain one of the most versatile ingredients in any kitchen.

They are affordable, packed with protein and can be transformed into everything from comforting family meals to quick weeknight dinners.

While most people think of eggs as a breakfast staple, they work just as well for lunch and supper.

If you have a carton of eggs in the fridge, these three easy recipes are proof that a simple ingredient can go a very long way.

Vegetarian Egg Casserole

Loaded with vegetables, herbs and feta cheese, this vegetarian egg casserole is a wholesome dish that can be served warm for breakfast, brunch or even a light dinner. It is easy to prepare ahead of time and makes a great option when feeding a crowd.

Ingredients

• 7 to 8 large eggs
• 1½ cups milk
• ½ tsp baking powder
• Salt and black pepper to taste
• 1 tsp dried oregano
• 1 tsp paprika
• ¼ tsp nutmeg
• 3 slices bread, cut into pieces
• 2 shallots, thinly sliced
• 1 tomato, diced
• 85g mushrooms, sliced
• 115g canned artichoke hearts, drained and quartered
• 60g pitted kalamata olives, sliced
• 85g feta cheese, crumbled
• 1 cup fresh parsley, chopped
• Extra virgin olive oil
• 1 bell pepper, sliced into rounds

Method

• Preheat the oven to 190°C and lightly grease a casserole dish with olive oil.
• Whisk together the eggs, milk, baking powder, salt, pepper, oregano, paprika and nutmeg in a large bowl.
• Add the bread, shallots, tomato, mushrooms, artichokes, olives, feta and parsley. Stir until evenly combined.
• Pour the mixture into the prepared dish and arrange the bell pepper slices on top.
• Bake for 35 to 45 minutes, or until the eggs are set and lightly golden. Leave to rest for a few minutes before slicing and serving.

Spanish Omelette

Also known as tortilla española, this Spanish favourite proves that simple ingredients can create something truly memorable. Potatoes, onions and eggs come together to make a golden omelette that is delicious served warm or at room temperature.

Ingredients

• 3 medium potatoes, sliced
• 5 eggs
• 1 onion, thinly sliced
• Salt to taste
• 2½ cups extra virgin olive oil

Method

• Heat the olive oil in a large non-stick frying pan over medium heat. Add the potatoes and onion, season with salt and cook gently until the potatoes are tender but not browned.
• Remove the potatoes and onion with a slotted spoon and allow them to cool slightly.
• Whisk the eggs in a large bowl and season with salt. Add the potato mixture and stir to combine.
• Heat 1 tablespoon of the cooking oil in the pan. Pour in the egg mixture and cook for 5 to 6 minutes until the base is set.
• Place a large plate over the pan, carefully flip the omelette onto the plate and slide it back into the pan.
• Cook for a further 2 to 4 minutes, depending on how firm you like the centre.
• Transfer to a serving plate and allow to rest briefly before slicing.

Shakshuka

This Middle Eastern and North African-inspired dish combines eggs with a rich tomato sauce scented with warming spices. It is ideal for sharing and best enjoyed with crusty bread to scoop up every last bit of the sauce.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp harissa paste, optional
• 500g fresh tomatoes, chopped
• 400g can of crushed tomatoes
• 2 tbsp tomato paste
• Salt and black pepper to taste
• 6 eggs
• Fresh parsley or mint, for serving
• Feta cheese or yoghurt, optional

Method

• Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and cook until softened.
• Stir in the garlic, cumin, paprika, coriander and harissa. Cook for 1 minute until fragrant.
• Add the tomato paste, fresh tomatoes and crushed tomatoes. Stir well and simmer for 20 minutes until the sauce thickens.
• Season with salt and black pepper.
• Make six small wells in the sauce and crack an egg into each one.
• Cover the pan and cook for 5 to 6 minutes, or until the egg whites are set and the yolks are cooked to your liking.
• Scatter over fresh herbs and add feta or yoghurt if using. Serve immediately with warm bread.

IOL Lifestyle

Get your news on the go. Download the latest IOL App for Android and IOS now.