I fancied something a little bit different to my usual veggie scramble for breakfast this morning, and as I had seen a few variations of this recipe floating about recently, so I decided to try and put my own spin on it using some of my own personal favourite flavour combinations!

Makes a change to your boring bland beige toast or cereal on a morning that is for sure!

A hit of veggies and protein in a spicy flavoursome sauce. Yum. If you don’t have time on a weekday morning than have it for dinner, or save it for the weekend. I may be biased but would highly recommend you give it a go!

Feta and Sundried tomato shaksuka

Ingredients
2 eggs
200g chopped tomatoes
30g feta cheese
20g sundried tomatoes
30g pepper
30g mushrooms
50g courgette
30g red onion
100g baby spinach
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ready chopped garlic
sprinkle of dried chilli flakes
salt and pepper
frylight

Method

#1 Spray a pan with frylight and then add in your chopped vegetables. Season well with salt and pepper. Stir and cook for a couple of minutes

#2 Add the garlic and spices, chilli flakes to taste then the spinach, allow to cook until spinach has fully wilted down.

#3 Now pour in your chopped tomatoes and give it a good stir for a further couple of minutes.

#4 Make little wells in your mixture and crack in the eggs.
#5 Sprinkle on your diced feta and chopped up sundried tomatoes.

#6 Cover and cook until egg whites are done – should take about 5-6 minutes for egg whites to cook but yolks remain runny!

Feta and Sundried tomato shaksuka

Deeeeelicious and hit the spot this morning!

Give it a go 🙂

Love Abi xxxx

January Blog a Day 5/31

Sprouts are probably one of my favourite vegetables. They definitely get an deserved bad reputation in this country; most people associate them with just a soggy necessity scraped to the side of Christmas Dinner. But if cooked correctly, they are so tasty! Whilst in America I was genuinely shocked at how often I saw them on a restaurant menu, it was actually more of a surprise if they weren’t included in one of the dishes or as a side order!

Brussel Sprouts, sunny side up eggs, brunch, breakfast , warburton's bagel thin

One of the most memorable breakfasts that we had was at Ollo’s restaurant in Malibu. We had just finished a 2 hour hike through the Santa Monica hills and were absolutely starving. We had looked this place up online beforehand so were expecting good things, and boy were they good. We decided on this ‘Brussels Sprout and Pancetta’ dish as it sounded unusual and not your standard breakfast egg offering. It was delicious.

Oslo Restaurant Menu Malibu. Los Angeles brunch, sprouts, pancetta

So many different flavours and textures on one dish; the roasted chickpeas were something which I had never tasted before; the tomatillo salsa was spicy yet refreshing; the sprouts were sliced thinly and seasoned just right and the egg was perfect runny-ness. I knew instantly that I was going to have to try and recreate this at home.

OLLO's Malibu Brunch, Los Angeles, Brussel Sprouts and Pancetta, Roasted Chickpeas

This one takes a little bit more time, so something to save for a weekend brunch or even a midweek dinner if you can. Quinoa is one of my favourite grains, and by adding it to this dish you are also upping the protein content. I included some ham but just skip this bit if you want to make it vegetarian. Making your own salsa is definitely worth the effort, it tastes so much fresher and flavourful than a shop bought version. You can make a batch of the roasted chickpeas,pop them in a tupperware container and use to top salads or even soups instead of croutons.

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Ingredients
60g Sliced Brussel Sprouts
20g uncooked Quinoa
1 slice ham
10g chopped sundried tomatoes
1 sliced spring onion
Salt and Pepper
20g Chickpeas
1 egg
Low calorie spray

For salsa:
1 tomato
1 spring onion
red chilli
fresh coriander
salt and pepper

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How To?
Roasted Chickpeas
Pre-heat oven to 200 degrees. Drain and wash your can of chickpeas and pat dry. Remove any of the shells. Make sure they are pretty dry before putting on a baking tray with some low cal spray and seasoning with salt and pepper. You want to roast them for about 20-30minutes. Every 10 minutes just give them a shake and check that they are okay. Once roasted, remove from tray and toss with any spices which you might like, I used some smoked paprika this time.

Roasted Chickpeas

Salsa
Dice the tomato, slice the spring onion and cut up chilli and coriander to taste. Add to a small pan and heat until everything starts to breakdown, you might need to add a little bit of hot water to ensure doesn’t dry out or burn.

Homemade Tomatillo Salsa

Cook the Quinoa according to packed instructions. Once cooked, add the sliced sprouts and stir. You might need to add a little bit of extra water at this point. Season with lots of black pepper and a little bit of salt. Then add the ham, spring onion and sundried tomato pieces. This should only take 3-5 minutes to come together as you don’t want to overcook the sprouts!

sprouts and quinoa

Fry your egg, I like to flip mine but be careful not to break the yolk if you do! Or you could poach if you prefer.

Serve up the sprouts mixture, scatter on the roasted chickpeas, drizzle your salsa over the plate and then top with your egg. Add a slice of thick sourdough bread or I toasted a bagel thin to go with mine. Absolutely delicious!

Brussel Sprouts Brunch

Be open minded and try something different for brunch!

Love Abi xx

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Nutritional Information (without bread)
Calories: 276
15g Protein; 30g Carbohydrates; 6g Fat

Getting ample amount of protein in for breakfast can be a bit of a struggle for a lot of people, in fact it is probably one of my most frequently asked questions ‘But what can I have other than cereal or toast?’ For me breakfast is just another meal in the day, nothing special, in fact it isn’t even the end of the world if you don’t have any (but that is a whole other matter!).

img_2145So what can you have if you are short on time but want to eat something which is full of protein and goodness? My easy peasy breakfast muffins that’s what! They are also super low calorie at under 50 calories per muffin!img_2136

These are super quick to whip up and will save for a few days in tupperware in the fridge. I like to make them on a Sunday afternoon to last me a couple of days at the beginning of busy weeks.

You can heat them up in the microwave or eat them cold! Have them for breakfast, mid morning snack or post workout. You can flavour them and fill them with whatever you like. The options are endless!

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Ingredients:
3 eggs
100g egg whites
30g sliced ham
40g red pepper
50g courgette
50g mushrooms
50g baby spinach
2 spring onions
25g low fat cheese
low calorie cooking spray
Salt and Pepperimg_2098

How to:

1)Pre heat oven to 200 degrees
2)Chop vegetables and spinach into small pieces

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3)Crack 3 eggs into a bowl with the egg whites and combine

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4)Spray pan with low calorie cooking spray and add the pepper and onion, cook until soft before adding rest of the vegetables and ham
5)Spray a muffin tray with cooking spray

6)Add the cooked veg to the egg mixture, mix and season well
7)Pour the mixture evenly into the muffin tin and top with some of the grated cheese
8)Pop into the oven for 18-20mins

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9)Check muffins a fully cooked through before removing from pan and allowing to cool on a wire rack
10)Enjoy.

Nutritional information:
Per muffin:
47 calories
5.2g Protein; <1g Carbs; 2.3g Fat

I have also done a Youtube video showing you exactly how to do it which you can find and watch here.

See you next time 🙂
Love Abi xxx