Our Top 5 Easter Brunch Ideas March 22, 2016
Mmmm – we love Easter. AND we love brunch – so we thought… why not combine these two thrilling things!
- Preheat the oven to 200°C/180ºC fan assisted.
- In a large oven-proof pan add the olive oil and heat over a medium-high heat. Add the red onion and cook for 3-4 minutes until soft. Add the garlic, capsicum and half the oregano, then cook on high for 5 minutes, stirring regularly. Add the diced tomatoes, sugar, hot water and chickpeas. Bring to the boil, then lower the heat and simmer for 8 minutes. Stir through the baby spinach in the last 5 minutes and then season to taste with salt and pepper. Remove pan from the heat. If you don't have an oven-proof frying pan this is where you'll need to transfer the mixture to a large baking dish.
- With a spoon make a little well in the sauce and crack one of the eggs into the well, repeat until you have added all of the eggs. Tip: crack each egg into a mug or small bowl individually and then gently pour into the sauce, this ensures any shells or bad eggs are kept separate from the sauce. Sprinkle the fetta cheese over the top and place into the oven for 15 minutes, or until the egg whites have set. This is a great time to place your bread rolls into the oven as well. Bake them for about 5 minutes or until warmed through.
- Sprinkle with the remaining oregano and serve with the warm bread rolls. Caution: the dish may be very hot, so allow to cool slightly before feeding the kids.
Love this one? It’s in our Family Box next week – so order before midnight of Wednesday to get all the ingredients and the recipe delivered to your door! It’s so easy.
This one’s in next week’s Veggie Box – and it’s so good!
Have a lovely Easter!!