As quick as it came, the Shake Up Your Wake Up campaign is almost over and breakfast week will soon be a distant memory…Ok so there’s probably no need to be quite so dramatic. Especially considering that you’re all going to eat breakfast every day from now on! Right?
The campaign this year has been fab in my opinion, with hundreds and hundreds of people sharing their breakfast pictures every day using the hashtag #breakfastwatch.
I was pretty proud of myself as I managed to send in a picture 5 out of the 7 days! Looking back on the week I had some pretty cool breakfasts!
Monday: Black cherry jam on wholemeal toastTuesday: Porridge with berry compoteWednesday: Breakfast detox smoothieThursday: Bacon jam on toastFriday: Baked Spanish Eggs
It probably won’t come as a surprise that I won’t be able to keep up that level of variety much longer! With two jars of jam now open in the fridge I’ll probably be living off of jam and toast for the next month or so.
Hopefully you’ve all been just as inspired as me to try to add a bit of variety into your morning routine, so with that in mind I’m going to share with you my Baked Spanish Eggs recipe!
They’re also packed full of flavour which is guaranteed to wake you and your taste buds up.
The inspiration for these comes from desire to soak up some summer sun! Over the last few weeks, every day when I have woken up I’ve been met with some form of grey – from freezing fog clouding up my window to blizzards and everything in between. Quite simply it’s been COLD and a little bit dreary. By combining the vibrant colours of bright yellow yolks, rich red tomatoes and green spinach, breakfast is made that little bit more cheerful! The flavours of garlic, tomato and paprika will also transport you to a sunny beach in Spain – metaphorically rather than literally unfortunately…
Baked Spanish Eggs
- 2 large eggs
- 150g spinach
- 4 plum tomatoes
- 2 tbsp tomato puree
- 2 inches of chorizo (cubed)
- ½ tsp paprika
- 1 clove of garlic (crushed)
- Crisp breads to serve
- Pre-heat the oven to gas mark 6.
- In a frying pan heat the chorizo sausage, frying it in its own fat. Dice the tomatoes and add to the pan along with the garlic. Once the tomatoes have begun to break down, stir in the tomato puree and add the spinach. Allow this to cook for 3-4mins on high before stirring the spinach into the tomato mixture helping it to wilt.
- Spoon the mixture evenly into two large ramekins. Make a well in the middle of each and crack an egg into it.
- Sprinkle a little paprika over the egg and place in the middle of the oven. Cook for 6-8mins until the egg is cooked but the yolk still runny.
- Serve with crisp breads.