eggs shakshuka style

I love a one pan dish, and these eggs shakshuka style don’t disappoint. Its the easy one pan dish that you can whip up in no time.Great on its own, or served with toasted sourdough.

There is a reason these eggs are so popular,they are quick, easy and tasty,try adding your own favourites to the tomato mixture, such as mixed herbs, ground coriander, spices, soft cheese such as ricotta or goats cheese. These eggs are also gluten free when you skip the toast or add your favourite gluten free bread. I like my eggs a little runny, but if you prefer them to be cooked a little more, simply leave on the low heat till cooked to your liking.

Cook these eggs in small shallow ceramic individual  dishes. Prepare up to the tomato stage on the stove and transfer the tomato, bacon and mushrooms into 2 oven proof dishes, make a well in the centre and crack an egg into each hole. Cook in a preheated oven at 180c for 10-12 minutes, or till cooked to your liking.  Try a little parmesan  cheese grated over the top to serve.

eggs shuskhuka

recipe, styling and snap by Sydney Food Stylist Jane Collins 

shakshuka style

prep time 10 minutes

cooking time 25 minutes

serves 4

 

2 Tbsp olive oil

4 rashers bacon, cut in half

100g small whole  mushrooms

1 small onion, finely chopped

1 clove garlic finely chopped

1x 400g can chopped tomatoes

1 tsp chilli powder

1 tsp  ground paprika

4 eggs

100g spinach leaves

2 green shallots ( the long green ones ), chopped

 

1 Heat oil in a large frypan to medium high heat, add bacon and mushrooms, and cook for 4-5 minutes turning often till golden brown.  Remove from pan and set aside on a plate, keep warm. Add onion and garlic and cook, stirring for 2-3 minutes till softened. Add tomatoes,  1/4 cup water chilli and paprika and stir to combine. Cook for 4-5 minutes till slightly thickened. Return mushrooms and bacon to the pan, and distribute evenly among the pan.

2 Make 4 holes in the tomato sauce, making sure that there is a piece or two of bacon and a couple of mushrooms in the same area. Crack each egg into a small bowl then tip into the holes. Reduce heat to low and cook for 7-8 minutes with a lid on till cooked through to your liking.

3 In the  last 2 minutes add spinach to the pan and cover the lid, allow to wilt. Sprinkle with shallots, season with sea salt & cracked pepper.  Serve with toast or on its own.

 

sizzle tip-  add more spice to this dish but adding fresh chillies to the tomato mixture.

sizzle sub– add some soft goats cheese to the mixture in the last two minutes with the spinach to gently heat through.

 

 

 

 

 

eggs preston style

Leftover vegetables and not quite sure what to make of them? Got a couple of eggs in the fridge? Trying to get more fibre and nutrients onto you Saturday brekky? Fry them up along with some rice and you have a quick easy breakfast that will fill you up and keep you going till lunch. Eggs preston style are simple and delicious. The coconut oil add such richness and flavour that you don’t need anything else( except the egg of course! )

My mother has a big birthday this weekend and she is one of a long line of prestons. Today the egg post is named after her and the whole preston family , as with out them we wouldn’t have the beautiful person that is mum. HB mum.

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recipe, styling and snap Sydney Food Stylist Jane Collins 

 

eggs preston style

 

Serves 2

Prep time 10 minutes

Cooking time 10 minutes

 

 

 

 

1 Tbsp coconut oil

2 green shallots (scallions ) , chopped

1 clove garlic, crushed

1 cup left over vegetables, chopped

1 cup cooked brown rice

2 Tbsps chopped parsley

2 eggs

½ punnet cherry tomatoes, sliced

micro sorrel to serve

sea salt & cracked pepper

 

 

1 Heat coconut oil a large frypan to medium high heat. Add shallots and garlic and cook for 1 minute, till softened. Add vegetables and cook for 1-2 minutes. Stir in rice and cook for 2-3 minutes till heated through.  season with sea salt and pepper.Divide mixture into two and make a well in the centre of each.

2 Crack each egg into small bowl and tip into the centre of each rice pile. Reduce heat to medium low and place a lid on top. Cook for 1-2 minutes or till eggs are cooked to your liking.

3 Lift each egg, with  large egg lift, along with rice onto serving plates. Season with sea salt and cracked pepper. Garnish with tomato slices and micro sorrel to serve.

 

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Sizzle tip– I used left over steamed vegetables in this post, and brown rice. I usually keep some rice and we always have some leftover veg that can be cooked up. If you don’t have any on hand, use chopped zucchini, and some chopped broccoli.

You will need 1/3 cup raw brown rice to yield 1 cup cooked rice. Cook up 1 cup, as it keeps in the fridge for a few days, add it to soups, and casseroles to thicken and enrich.

sizzle sub– Using left over vegs is a great way of getting ore fibre and nutrients into your breakfast, add to that the protein form the egg and you have yourself a great start to the day. Try chopped red capsicum, zucchini and roast cauliflower.

 

 

 

 

 

 

 

crispy chicken wings

IMG_0272What’s your favourite kitchen appliance? Mine is the oven… its literally does all the cooking for you, heat it up, pop in the dish and roast, bake, slow cook or braise away.  This is the simplest chicken wing dish ever, 4 ingredients including the chicken!  The skin goes all crispy and there is nothing to overpower the chicken deliciousness…  serve it with a simple salad, or some steamed greens and rice, and you have an easy mid week meal, or canapé for Friday night drinks. The chicken wing consists of three parts , the drumette, the winglette  or flats and the tip. Usually I  chop the tips off when roasting chicken wings, and save them wrapped in plastic in the freezer for stocks or to enhance my sauces or soups.But if you love the crunchy crisp tips then leave them on while roasting. Whats your favourite piece of the chicken?I love the flats especially cooked this way, as they are so crisp and crunchy, and you get lots of chicken skin.

 

Easy crispy chicken wings

 

Prep time 5 minutes

Cooking time- 45-50 minutes

Serves 4

 

 

1 kg chicken wings

1 Tbsp olive oil

2 tsps sea salt

1 tsp ground black pepper

 

 

1 Preheat oven to 180c. Line an oven tray with baking paper. Cut the wings into two, between the drumette and the winglette. Use a small sharp knife and cut each wing into two pieces.

2 Place into a bowl and drizzle in oil, sprinkle over sea salt and pepper, and massage the seasonings into the skin till all coated.

3 Lay out on the tray in a single layer and roast for 44-50 minutes till golden brown and skin is crisp.Turn once during cooking.

 sizzle tip-  these chicken wings go with almost anything try them with my tomato concasse which is also perfect with home made sausages rolls.  To ensure the skin is crispy on all sides, don’t overcrowd the tray, lay flat in a single layer, and turn once during cooking.

 

 

 

 

 

 

 

eggs rocky style

Bacon and eggs are a favourite the world over, and there are an unlimited number of ways to serve them.Eggs have lots of ‘friends ‘and go with almost anything, they are a versatile ingredients and a superfood ,  can be cooked so many different ways, the perfect hit of protein encased in their own special packaging. I always use free range eggs, as they have the most delicious flavour and you get what you pay for. My tip is to buy the best eggs you can afford, think about where your eggs come from and how the hens are treated. I am very fortunate that I  have a friend who keeps me in good supply. Recently she added a new pet to her menagerie of animals-a mini pig called Rocky. Also included are  hens, stick insects and a beloved dog. She is a foodie also and loves receiving leftover testing foods or meals from my shoot days. Her mini pig is a pet and won’t be eaten, I wanted to  name this style of eggs after rocky. These are also her hens eggs used in this post.

 

eggs rocky style 3

recipe, styling and snap by Sydney Food Stylist Jane Collins

eggs rocky style

serves 4

prep time 20 minutes

cooking time 30 minutes

 

 

2 large potatoes approx. 600g, grated

50g butter, melted

1 green shallot (the long ones), finely chopped

sea salt & cracked black pepper

2 Tbsps olive oil

4-6 rashers bacon

8 eggs

50g rocket (arugula leaves)

1/4 cup grated Parmesan cheese

BBQ sauce to drizzle

 

 

1 In a medium bowl combine the grated potato with butter and shallot. Season with salt & pepper. Heat half the oil a large non stick frypan to medium high heat. Divide mixture into 4 and shape into patties. Place into pan and cook for 5-6 minutes on each side, reduce heat to medium and cook for a further 5 minutes till golden and cooked through. Set aside. See sizzle tip .

2 Wipe pan clean with a paper towel and cook bacon for 5 minutes till golden and how you like it. ( a little longer for crispy bacon) set aside.

3 In the same pan, wipe clean and heat remaining oil. Cook eggs in batches for 3-4 minutes or till cooked to your liking.

4 Place potato cakes on a serving plate and top with rocket leaves, add bacon and eggs. Sprinkle with Parmesan cheese, sea salt & cracked pepper. Drizzle with BBQ to serve.

 

Sizzle tip-  Heat the oven to 150c and line a tray with baking appear. Keep the cooked potato cakes, and bacon warm while you cook the eggs.

Sizzle sub-  sub the bacon out with some smoked salmon, or roasted tomatoes. Ditch the bbq sauce though if you sub with salmon, and add some natural yoghurt instead.

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eggs rocky style

 

 

 

 

 

 

eggs margaret style

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recipe, styling a snap by Sydney Food stylist Jane Collins

 

This Sunday its mother day here is Oz, and my mum is- in one word amazing. She can love all of us the same way, but in different tones and flavours… But in the end we all get that same warm fuzzy feeling when she soothes us, guides us, and supports our many endeavours.These eggs are also gluten free, as mum is a coeliac, and has been for years. Family dinners and get togethers are made up of many a gluten free option and I love that can develop an egg dish that is totally catered to her needs. This is made with love and comes from my heart.FullSizeRender (5)

 

eggs Margaret style

prep time 15 minutes

cooking time 30 minutes

makes 6

 

 

500g sweet potato, peeled grated

7 eggs

2 cloves garlic, chopped

1 green shallot(the long ones ), chopped

1 Tbsp chopped oregano, plus extra leaves to serve

sea salt and pepper

1/2 Tbsp coconut oil

extra virgin olive oil to drizzle

1 Preheat oven to 180°c, 160°c fan forced. Spray a 6 hole 1/3 cup capacity muffin tin with cooking oil.

2 In medium bowl combine sweet potato, 1 egg, garlic, shallot, oregano, and season well with salt and pepper.

3 Heat coconut oil in a large non stick frypan over high heat, add sweet potato mixture, and stir for 2-3 minutes till softened. Cool for 5 minutes.

4  Spray 6 holes with cooking oil spray and fill evenly with 1/4 cup of sweet potato mixture, pressing firmly around the edges, and the base. Bake for 15 minutes till golden.

5 Crack an egg into each sweet potato case and return to the oven for 8-10 minutes till whites are cooked and yolks are still soft. Sprinkle with extra oregano leaves, drizzle with a little extra virgin olive oil, sprinkle with sea salt & cracked pepper and serve. These are great as a lunch box snack too !

 

sizzle tip- If you like the yolks cooked a little more, leave in for a few more minutes.

sizzle sub – substitute the coconut  oil with olive oil or butter. Use any herbs you wish, add a teaspoon of  chopped chilli if you like some heat, serve with  natural yoghurt  and a sprinkle of cracked pepper. Drizzle with a little extra virgin olive oil and extra oregano leaves.

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