• Get cracking!

    Four easy ways to pimp your eggs for breakfast perfection
    Get cracking!

    Jammy eggs on naan
    Serves 4
    Prep time 20 min
    Cook time 10 min


    For the lemony yoghurt
    1/2 cup double-cream yoghurt
    Zest of 1 lemon
    Salt and pepper, to taste

    To serve
    4 large eggs
    2 large store-bought naans
    Olive oil
    2 feta wheels, sliced
    Cucumber, ribboned


    1. For the lemony yoghurt, mix the yoghurt and zest until combined. Season with salt and pepper.
    2. Bring a large pot of water to the boil. Lower eggs into water and cook for 6 minutes. Immediately place in a bowl of ice water to stop the cooking process.
    3. Brush the naans with olive oil and toast in a hot pan for 2 minutes, until crispy.
    4. Peel the eggs and slice each in half. Arrange on top of the naans and top with lemony yoghurt, feta, cucumber ribbons and herbs.

    Can’t find naan? Substitute it with pita bread

    Portuguese fried eggs

    Serves 4
    Prep time 10 min
    Cook time 15 min


    10 ml olive oil
    200 g chorizo, diced into 1 cm blocks
    4 eggs
    2 tbsp peri-peri sauce
    Salt and pepper, to taste

    To serve
    4 English muffins, halved and toasted
    Handful fresh coriander


    1. For the fried eggs and chorizo, heat the oil in a non-stick pan.

    2. Add the chorizo to the pan. Fry until crispy, then remove from pan.

    3. In the same pan, gently break in the eggs. Spoon in the peri-peri sauce and cook the eggs to your liking. Season.

    4. To serve, top the English muffin halves with the fried eggs, chorizo and coriander.

    For an egg that’s cooked through, cover with a lid to steam

    Sauerkraut rösti with chive scrambled eggs

    Serves 4
    Prep time 20 min
    Cook time 20 min


    290 g tin sauerkraut, drained
    6 eggs
    Onion, diced
    Cup cake flour
    Salt and pepper
    1 tsp dried thyme
    Oil, for frying
    Handful chives, chopped, plus extra to serve
    4–6 slices Black Forest ham


    1. For the sauerkraut rösti, spread the sauerkraut out on paper towel and layer with another paper towel. Press down to squeeze out the juices. Place sauerkraut in a large bowl.

    2. Add 1 egg, onion and cake flour, and stir to combine. Season with salt, pepper and thyme. Form into 4 thin round 10 cm patties.

    3. Heat  cm oil in a pan and fry the rösti for 2 minutes on each side until golden brown. Drain on paper towel.

    4. For the scrambled eggs, beat the remaining eggs and season with salt and pepper. Whisk in the chopped chives. Add egg mixture to a hot pan on low medium heat. Cook gently for a couple of minutes until the egg is just set, then stir gently to break it up.

    5. Top each rösti with scrambled egg, Black Forest ham and extra chopped chives.

    In a hurry? Buy frozen hash browns

    Coconut poached eggs with chickpeas

    Prep time 15 min
    Cook time 30 min
    Serves 4


    For the chickpeas
    1 tbsp olive oil
    400 g tin chickpeas, rinsed and drained
    2 tbsp apricot jam
    Salt and pepper, to taste

    For the coconut poached eggs
    3 tbsp olive oil
    400 ml tin coconut milk
    Salt, to taste
    8 eggs. to poach
    Microherbs, to garnish
    Coconut flakes, to garnish


    1. For the chickpeas, heat the oil in a frying pan. Add the chickpeas and the jam. Fry for 3–4 minutes, until crispy and sticky. Season with salt and pepper and set aside.

    2. For the coconut poached eggs, preheat the oven to 180°C.

    3. Place the oil and coconut milk in a saucepan and allow to come to a gentle simmer. Divide the milk between 4 ramekins, filling them each halfway.

    4. Gently break 2 eggs into each ramekin. Cover with foil and bake for 10 minutes.

    5. Serve with crispy chickpeas, and garnish with fresh microherbs and coconut flakes.

    For a smoky finish, place eggs under the grill for 2–3 minutes

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