The only collection of egg recipes you'l ever need

Breakfast recipes

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

20 minutes

Egg recipes

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

20 minutes

Anchovy recipes

Anchovy tortilla

20 minutes

Brunch recipes

Easy tomato shakshuka

20 minutes

Bacon recipes

Bacon-and-egg breakfast pie

1 hour

Breakfast recipes

Easy folded eggs with asparagus soldiers

10 minutes

Bread recipes

Easter bread (eggy bread)

35 minutes

Egg recipes

Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Egg recipes

Turkish-inspired eggs with crispy chorizo and pita toast

10 minutes

Corn recipes

Fried eggs in brown butter with labneh and corn “ribs”

20 minutes

Breakfast recipes

The perfect jammy eggs

5 minutes

Baked shakshuka with feta and home-made labneh

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight chilling time

Cooking Time 50 minutes

Ingredients

For the labneh:

2 cups full-cream plain yoghurt

For the shakshuka:

3–4 T olive oil
1 medium red onion, halved and thinly sliced
1 bulb fennel, halved and thinly sliced
2 red peppers, halved and thinly sliced
2 cloves garlic, grated
2 t sweet paprika
2 t ground cumin
crushed chillies, a pinch
2 x 400 g cans tomatoes
2 T tomato paste
1 cup vegetable stock
sea salt and freshly ground black pepper, to taste
8–12 free-range eggs
100–200 g feta, crumbled
3–4 T parsley, finely chopped
pitas, warmed, for serving
hot sauce, for serving (optional)

Method

To make the labneh, line a large strainer or colander with clean muslin or a coffee filter. Place over a bowl. Pour in the yoghurt. Cover and chill overnight until thick.
Preheat the oven to 180°C. Gently heat the oil in a large ovenproof pan. Add the onion and fennel and cook gently until starting to soften. Add the red peppers and cook, stirring occasionally, for about 15 minutes or until very soft. If necessary add a little more oil. Stir in the garlic and spices.
Crush the tomatoes and add with any juices. Stir in the tomato paste, stock and a little seasoning. Simmer uncovered for 10 minutes, or until thickened but still saucy.
Make 8–12 indentations in the sauce and carefully break in the eggs. Top with the feta and parsley. Moisten with a slick of olive oil. Bake for 8–10 minutes, or until the whites are set and the yolks are slightly runny.
Serve immediately, adding spoonfuls of labneh at the table. Pass around the warm pitas and hot sauce.

Cook's note: Add feta and fennel for a delicious twist to this much-loved Middle Eastern-inspired dish.

Browse more brunch recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

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

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

Anchovy tortilla

Easy tomato shakshuka

Bacon-and-egg breakfast pie

Easy folded eggs with asparagus soldiers

Easter bread (eggy bread)

Gregory Czarnecki’s potato omelette with dandelion salad

Turkish-inspired eggs with crispy chorizo and pita toast

Fried eggs in brown butter with labneh and corn “ribs”

The perfect jammy eggs

Baked shakshuka with feta and home-made labneh

Baked shakshuka with feta and home-made labneh

Ingredients

Method