Breakfast for Dinner – Baked Eggs with Spicy Beans and Tomato

This is a twist on the ever growing popular breakfast dish Shakshuka. A bowl or dish of eggs baked in a spicy tomato sauce. It’s hard to get a straight answer as to the origins of this dish as everyone claims it as their own so let’s just say it originated in the Middle East and everyone has their own version of it.
My sister travelled through Israel a few years back and sampled different versions of shakshuka as she went. Her conclusion – they’re all delicious.
I consider this spicy bean and tomato casserole a base recipe. To it I either add more spice and cook it out longer to serve as a filling for tacos, burritos, nachos etc. or as a topping for baked whole potatoes or as is on crusty toasted bread.

We usually have this for dinner with lots of buttered crusty bread and, depending on the mood, either a glass of red wine or a good cup of tea.


Of course any beans are suitable for this recipe but we love black beans and I added a can of mixed beans as well.



What you’ll need:-

2-3 Tblsps olive oil

5-6 big cloves garlic – grated or finely chopped

1/2 brown onion – finely diced

2-4 red chillies (depending on how spicy you like it) – finely chopped

400g can diced tomato

2 cans or 800g of whatever cooked beans you have or like

1/4C red wine (optional)

1 tsp brown sugar

2 Tblsps balsamic vinegar

1 Tblsp worcestershire sauce

2 bay  leaves

1 tsp each ground cumin, smokey paprika and ground black pepper

1/2 tsp cayenne pepper



a little feta cheese (optional)


In a medium saucepan heat oil over medium high heat then add the onion, garlic and chilli and saute for a minute or two. Add the tomato and wine and cook for about 5 minutes.


Add the beans, seasonings and sugar and bring to boil then reduce heat and simmer gently with the lid on for about an hour and half, stirring occasionally.

Once the beans a soft and the sauce has thickened a little stir in the balsamic vinegar and worcestershire sauce and take off the heat. If the sauce hasn’t thickened much then leave on a simmer with the lid off for another 15 minutes or so.

Ladle beans into individual heat proof deepish dishes, crack a couple of eggs on top of the beans and crumble a little feta cheese over the top of the eggs then place on the bottom shelf under a preheated grill for 2 – 3 minutes or until the eggs are cooked to your likings.IMG_2142IMG_2143

Serve with crusty bread for breakfast, lunch or dinner.




Breakfast in Minutes…Spinach Omelette

Wow. It has been a long time between posts. Lets see if I remember how to do this.

Spinach omelette…


Another super quick egg based breakfast that can easily be made into a super quick dinner by adding cheese and serving with a salad (or with some bacon or smoked salmon)

Melt a little butter in a small non-stick fry pan then toss in a couple of hands full  of baby spinach. Let them sauté for a minute or so until they’re wilted. In a small bowl lightly whisk 2 eggs with a tablespoon of cream and a pinch of salt and pepper.


Pour the egg mix over the spinach and let it cook over a medium high heat for about a minute then carefully scrape the cooked egg into the centre allowing the uncooked egg to run to the sides of the pan and cook.


Once it’s almost cooked either flip the omelette over or top with a little grated cheese and pop under a hot grill to finish of the cooking.

Served with some buttered toast and a few slices of fresh tomato or with some bacon or smoked salmon, this is a super quick and delicious meal.



Mmmm…where did I leave my coffee???

For the love of Scones…


Joining in the fun with Celia at Fig Jam and Lime Cordial and making scones to celebrate International Scone Week.

These little beauties are an adaptation of a scone recipe I use very often. All I’ve done is substitute some of the ingredients for flavours my Mum loves (it is her birthday today after all), and regular readers know how I love to play with recipes.

So here’s some  Fig, Ginger and Pomegranate Scones:


1/2 cup dried fig – chopped

1/4 cup glacé ginger – chopped

2 cups self raising flour

2 tsp ground ginger (put in less if you don’t like your scones too spicy)

1 tsp ground cinnamon

pinch of salt

1/2 Tblsp pomegranate molasses (you can buy this in just about every supermarket these days)

1/2 cup milk

1/4 cup cream


Sift the flour, ginger, cinnamon and salt In a medium bowl. Add the dates and ginger and stir to combine.

Heat the milk, cream and pomegranate molasses gently until well combined. (Mine curdled a little at this stage but it didn’t affect the end product). Add to the flour and fruit mixture and mix with a flat bladed knife to form a soft. Don’t over mix or you”ll end up with a tough scone.

Tip out onto a lightly floured surface and press out to 2 cm thickness. 


Cut into rounds using a 5 cm cutter. Place on a baking paper lined baking tray. Brush lightly with a little extra cream and bake in a pre-heated 210oC oven  for 12 – 15 minutes or until lightly golden. IMG_1331

Hope You have a Happy Birthday Mum and as always…


Super Quick Breakfast II. Onion and Tomato Omelet


Another quick and super delicious breakie.

All you need to do is melt  a little butter in a small non-stick fry-pan. Throw in few very thinly sliced brown or red onion wedges and let them cook on a medium high heat until soft. Add 1 small tomato that you’ve cubed and stir it around for a couple of minutes until the tomato starts to break down.


Season with salt and pepper.


Pour in a couple of eggs that have been lightly whisked with 1/2 Tblsp cream. Gently push the cooked egg from the outside into the centre of the fry-pan and carefully tilt the pan so that the uncooked egg runs to the edges and cooks. (I sure hope that makes sense!!!)

I had a few baby bocconcini in the fridge so I sliced them up and added them just before everything was nearly cooked.


You can flip the whole thing over if you want the eggs cooked all the way through or shove it under the grill for a minute.

It took less than 10 minutes and breakfast was on the table.


Now…Where’s my coffee???


Super Quick Breakfast – Tomato and Kale with Egg.

ImageFancy a quick and healthy breakfast?

Its really easy, chop up a stalk of kale and dice up a small tomato. Throw them into a small fry pan with a small knob of better and a tiny drizzle of olive oil. Sauté on a medium heat for about 3 minutes then pour over a couple of lightly whisked free range eggs.


Season with a little salt, a grind of pepper and a sprinkle of sweet paprika.

You can either practice your tossing skills and flip over the omelette or simply place it under a hot grill.

Serve with toast and coffee or juice or tea or water or…………



Try, try again…Bagel ll

cin bagel 6

It was a few months back that I tried making bagels with not too much success.  Oh, they tasted good, but they didn’t look right.  I told myself I would try again and last night was the night.

I’ve been looking up different recipes and found this one for cinnamon and raisin bagels on

Once mixed and kneaded and left to prove in a warm place for an hour I checked on the progress.  The dough had not doubled in size.  It had risen only slightly.  Disappointment loomed.

Stubborn as I am, however, I persisted.  As I was cutting and shaping the dough, it actually felt the way a yeasty dough usually does.

There was hope.  I left them to rise again for 30 minutes, as instructed, and they had doubled in size this time. Yippeeeeee.

They smelled great coming out of the oven and tasted even better.

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Makes 8

450g (1lb) strong white bread flour

3tbsp caster sugar

1½tsp table salt

1¼tsp fast-action dried yeast

2tsp ground cinnamon

115g (4oz) raisins

1 egg yolk, beaten


Preheat the oven to 200°C/fan 180°C/gas 6. Lightly oil a large baking sheet. In a large bowl, mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml (½pt) hand-hot water and mix to form a soft dough. Turn out onto a lightly floured work surface and knead for 7-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size. Knock back (punch down once or twice) and knead for 2-3 minutes. Cut into 8 equal pieces and roll into balls. Using a finger covered in plain flour, make  a 2.5cm (1in) hole in the centre of each ball and transfer to the baking sheet. Leave in a warm place for 30 minutes until nearly doubled in size. Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Remove with a slotted spoon, drain well and return to the baking sheet. Mix the egg yolk with 1tbsp of water and brush over the bagels. Bake for 15-20 minutes until golden.

cin bagel 3

I believe I’ll be making these again..

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here’s the thing….. I have trouble writing out recipes because I’m one of those people that doesn’t always measure ingredients out. This makes it quite difficult when someone asks ‘how did you make that?’ or ‘how much did you put in?’ It’s also proving very hard when it comes to trying to write up recipes for a recipe book,which has been coming for many a year.

Every now and again I will actually make the effort ( especially now with this blog and all), to take things slowly, write all things down and measure everything with spoons and cups and weights.

I made pancakes this morning. There I was, coffee on the stove, mixing bowl and whisk at the ready, when my husband tells me I should be blogging this recipe, sharing it with others.

Out come the ingredients, the spoons, the cups……

In my medium sized bowl, I measured in 1 cup of wholemeal plain flour, 2 teaspoons baking powder, 1 teaspoon caster sugar, a pinch of bicarbonate of soda, 1 free range egg and about 1 and 1/2 cups of soy milk. I gave it a whisk and made sure there were no lumps and then added a little more milk to make it a thick but runny consistency (Sorry, don’t know how else to describe it).

Time to heat a small non stick fry pan on a medium heat. Brush with a little melted butter, and pour in about 1/2 a cup of the pancake batter. (The amount you pour in will depend on the size of your fry pan and how big you want your pancakes to be).

I then sprinkled on a few fresh blueberries.


This part may seem weird but it worked, I actually covered the pan with a lid for about a minute. It helped the pancake to cook a little faster on top without burning the bottom.

Flip the pancake over and let it cook for another 40 seconds or so.

Slide onto a plate and repeat with the rest of the batter.

I ended up with 4 big fluffy pancakes.

Top with some slices of banana and a few berries and a drizzle or two of some good maple syrup.

Next time I’ll try with a sprinkle of cinnamon on top as well.