Smoked Paprika & Chilli Eggs with Blistered Tomatoes & Panfried Zucchini
I dont know about you, but I'm always on the lookout for easy fuss-free dinner ideas. Well this one technically is a breakfast dish, but it can be made for any time of the day. We'll often have "brinner" (breakfast for dinner) once a week, mostly because it requires little effort but makes for a nice change and reduces your overall intake of meat for the week. And also, who doesn't love eggs? They're such a low-cost, nutrient-dense, easy-to-prepare food.
This one is a grown up version, which makes you feel a bit fancy, but if you want to make this family friendly just make some extra eggs without the chilli. My kids loved it!
What's good about it?
- Healthy fats from the avocado and olive oil
- Protein and fat from the eggs and feta to keep you full
- Fat soluble vitamins in the egg yolk, including vitamin D!
- Prebiotics and fibre for a healthy gut from zucchini, tomatoes & wholegrains in sourdough toast
| Makes one serve |
1/2 zucchini sliced
5 cherry tomatoes
1 tablespoon Persian feta/goats cheese
1-2 slices good quality sourdough bread
Drizzle olive oil in a pan over low to medium heat. Crack two eggs and sprinkle with smoked paprika and chilli flakes. Cover pan with lid and check every now and then to ensure egg yolk doesn't overcook (you want that perfect just-cooked but still slightly runny yellow - there's so much goodness in there that you don't want to overcook it!). Pop the bread in the toaster. Slice the avocado. Top the toast with eggs. Use the left over bits of olive oil and flavour in the pan for the veggies. Increase the heat and panfry the veggies until golden. Squash the tomatoes slightly so that some of the juice escapes. Add to the plate, sprinkle with feta and season with sea salt and pepper. A bit of chilli jam goes perfectly with this!
Oh, and did I mention it makes for a killer sandwich too??