Recipes Archive

Chicken recipes

Hot-honey fried chicken with chips

15–20 minutes

Asian recipes

Soy-and-sesame-coated chicken with coconut rice

7 minutes

Chicken recipes

Tikka chicken curry with garlic and cheese naan

5 minutes

Curry recipes

Leftover tikka chicken curry with chicken fried rice

6 minutes

Asian recipes

Leftover potstickers and ramen

20 minutes

Sandwich recipes

Tomatoey eggs

15 minutes

Tomatoey eggs

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

4 Free Range Extra Large Chilled Eggs
4 T olive oil
1 onion, halved and thinly sliced
1 red pepper, cut into strips
200 g Woolworths Everything Tomato Pasta Sauce
Feta (try using leftover frozen feta)
Heat & Eat Garlic Butter Filled Ciabatta

Method

1. Heat olive oil in a high sided pan over a medium heat. Add the sliced onions and peppers and season with salt to help them soften. Once the onions are soft and lightly coloured, add the tomato sauce and bring to a simmer.

2. Crack the eggs, one at a time into a teacup and gently place into the simmering tomato sauce. Cover with a lid and cook for 5–7 minutes or until the whites are set and the yolk is cooked to your liking.

3. Serve with crispy ciabatta and herbs, and to garnish, a touch of frozen feta.

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Heart-shaped halloumi and chicken noodles

Bobotie with a brumbed butternut salad dinner

Hot-honey fried chicken with chips

Korean-style meatballs dinner

Soy-and-sesame-coated chicken with coconut rice

Tikka chicken curry with garlic and cheese naan

Leftover tikka chicken curry with chicken fried rice

Coconut milk dumpling bake

Leftover potstickers and ramen

Fish finger sandwich

3-ingredient chicken livers

Tomatoey eggs

Tomatoey eggs

Ingredients

Method