Enjoy these egg-cellent showstopper meals perfect for winter

Two egg-cellent showstopper meals perfect for winter

The chill has arrived, and with it comes the inescapable desire to eat comfort food. We support anything if it is warming, nutritious, and satisfies that desire just like that of a crackling fire in a cosy Drakensburg lodge in mid-July.

Professor Robin Daly, a researcher at Deakin University, explains that exposure to sunshine is the primary source of vitamin D, with only a few foods naturally containing the vitamin. But one of the few dietary sources of this vitamin is eggs. 

Additionally, according to the university, “having sufficient vitamin D levels may help reduce the severity of respiratory infections,” which is crucial in the winter. 

Aside from vitamin D, eggs also include heart-healthy lipids (monounsaturated fats), protein, selenium, the B vitamin riboflavin, iron, and vitamin B12 (one big egg supplies about 44% of our B12 requirements). They also include the vitamins and minerals necessary for early children’s growth as well as choline, a crucial ingredient required during pregnancy. Additionally, eggs are among the most inexpensive protein sources available. 

What is the greatest approach to nourish our winter-weary bodies with all this goodness? Obviously, with substantial meals made with eggs!  

Portuguese baked eggs

• COOKING TIME: 45 mins
• SERVES: 6

Ingredients

• 
  1 tbsp olive oil
• 
  150 g chorizo, sliced
• 
  2 red peppers, seeded and diced
• 
  1 chilli, seeded and chopped
• 
  1 onion, peeled and chopped
• 
  2 cloves garlic, peeled and sliced
• 
  1 tsp smoked paprika
• 
  ½ tsp dried thyme
• 
  2 × 400 g tin chopped tomatoes
• 
  250 g ricotta
• 
  6 eggs
• 
  Salt and pepper
• 
  Basil, to garnish
• 
  Bread, to serve

Method

1. Preheat oven to 180°C. 
2. Heat the oil in an ovenproof pan. Fry the chorizo for 5 minutes. Add the peppers, chilli and onion and cook for 10 minutes, until onion is soft. Add the garlic, paprika and thyme and cook for 1 minute. 
3. Add the tomatoes and cook, covered, for 15–20 minutes. 
4. Remove from the heat and make 6 hollows for the eggs. Spoon the ricotta in-between the hollows, then crack in the eggs. Sprinkle with Parmesan. 
5. Bake for 10 minutes, until the eggs are just set. 
6. Season with salt and pepper, and garnish with basil. Serve with bread.

Spicy seshebo with roast butternut, poached egg and soft tacos

• COOKING TIME: 20 mins
• 
  PREP TIME: 10 mins
• SERVES: 4 – 6

Ingredients

• 
  30 ml (2 tbsp) olive oil
• 
  500 g butternut, diced
• 
  5 ml (1 tsp) dried mixed herbs
• 
  5 ml (1 tsp) smoked paprika
• 
  440 g can Spicy Tomato Onion Relish
• 
  100–200 ml vegetable stock
• 
  4–6 large eggs
• 
  handful fresh coriander, finely chopped

to serve

• 
  Avocado guacamole or avocado slices
• 
  Pickled jalapeño (optional)
• 
  Fresh coriander

Method

1. Preheat the oven to 220°C. Toss the butternut with the olive oil, dried herbs and paprika and place in a single layer on a baking tray. Roast for 15–20 minutes until soft, cooked through and slightly charred. 

2. Heat the tomato onion relish in a deep frying pan, add the stock and cook on high for 5 minutes until bubbling. Add the roast butternut.  

3. Reduce the heat to a simmer, break the eggs into the sauce and poach until the whites lose their opaqueness and the yolks are done to your liking. 

4. Heat the tacos according to instructions on the packet. Serve with the tacos, avocado guacamole or fresh avocado slices, jalapeño, and fresh coriander.