Fair warning my friends this post may feature an unusual amount of EGG-CELLENT egg puns that will crack you up!
I developed this recipe in one of those moments. You know the ones – where you open the fridge and throw everything into a pan and hopefully something edible appears. Well I can officially say it was edible and damn delicious!
It’s officially my favourite way to make eggs and has become our weekend breakfast/ lazy public holiday brunch. I tend to make this on those mornings where I want to head out to a cafe but really don’t want to change out of my pjs! Do you ever have those moments?
This recipe is nutritious and delicious and is a great way to get extra veggies into your day! It’s full of amazing flavours ready too so it will definitely wake your tastebuds up for the day ahead!
The main winner here is of course eggs! Now these guys have gotten a bad rap in the past for being too high in bad cholesterol aka Low-Density Lipoprotein aka LDL. However, recent studies have shown that in fact eggs do not raise our LDL. So if you’ve been stuck on egg white omelettes for far too long, you can officially eat the yolk! Egg-citing!
Now we all know that eggs are a egg-stravagent source of protein, vitamins, minerals and Omega-3. I bet you didn’t know you though, that the eggshell also contains a high amount of dietary calcium. The key here is to make sure you crush the eggshells up into a fine powder so you can avoid the crunch. From here, you can add that powder to pizzas, breads, pastas or cakes, so let your imagination run wild!
So enjoy your eggs whether poached, fried, scrambled or baked in brownies!
Skillet ‘Baked’ Eggs
- 1 small – medium red onion
- 1 large red capsicum
- 4 eggs (2 per person, adjust where necessary)
- 2 cups baby spinach
- 1-2 tsp paprika (sweet, smokey, hot – whatever you like!)
- 2 tbsp extra virgin olive oil (EVOO)
- Thinly slice red onion and red capsicum and set aside.
- In a large skillet place EVOO on a med heat to warm up. Once heated place the paprika in and combine.
- Add both the red onion and red capsicum to the skillet, coating with the paprika. Cook through until soften and the onion becomes just translucent.
- Spread out the capsicum and the onion so it is flat across the base of the skillet. Next place the Baby Spinach on top of the onion and capsicum, creating a nice flat surface.
- With a wooden spoon/spatula, gently create ‘little holes of space’ in the pan by moving around the ingredients. Then crack your eggs into the skillet. Essentially you want the eggs on the surface of the skillet so they fry up nicely.
- Leave on a medium heat until eggs are to your desired consistency. For me, this usually takes about 6-10 minutes. If you find that your eggs are too runny after this time, you can cover the pan. HOWEVER, make sure you watch it as this will hard boil your eggs very very quickly!
- Serve and enjoy with toasted crusty bread topped with a drizzle of EVOO if that’s your thing!
Did you make this recipe? I”d love to see your kitchen creations. Make sure to tag #mysimpleplate on instagram!