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10 minutes

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Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

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Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

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40 minutes

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Everyday egg frittatas

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15 minutes

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Charred broccoli and asparagus with prosciutto

15 minutes

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Jammy egg toastie

15 minutes

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Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

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Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

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Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

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Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

Egg recipes

Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

20 minutes

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Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 garlic cloves, sliced
350 g Woolworths Bella tomatoes, halved
1 T olive oil
2-3 T Woolworths harissa paste
1x 500ml carton Woolworths organic vegetable stock
sea salt and freshly ground black pepper, to taste
200 g Woolworths dried egg noodles (or 500g fresh)
250 g Woolworths wood-smoked streaky bacon, grilled
4 free-range eggs, fried
exotic mushrooms, pan-fried, for serving (optional)
basil, for serving

Method

1. Fry the garlic and tomatoes in the olive oil in a deep pan for 2 minutes. Add 2 T harissa paste and fry for a further minute.

2. Add the stock and 2 cups water. Simmer for 10 minutes and season to taste. Add more harissa if you like.

3. Serve warm with the cooked noodles, bacon and fried eggs, garnished with basil.

Cook’s note: If you’re using dried egg noodles, bring a saucepan of salted water to the boil, add the noodles and simmer gently for 3–4 minutes, or until cooked to your liking. Drain and serve immediately.

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