Spanish Baked Eggs

Over the last couple of years, Baked Eggs have become a popular item on many café menus. They are great brunch item and became a regular go-to choice for Brooke during our current phase of always going out for breakfast on the weekends. Since getting into a regular pattern of going to the local markets, we tend not to eat out so often and either opt for bagels from The Holy Bagel Company or experiment with our own breakfast cook-ups. This weekend we made Spanish Baked Eggs which were delish! Using some home grown red capsicums we added some other key ingredients to give the dish a Spanish kick.

There are various ways to make baked eggs, however, I am a fan of a tomato base which can easily be altered depending on the ingredients you have in the fridge. To make our recipe we simply sautéed some onion, capsicum and garlic together before adding a can of diced tomatoes and some thick tomato paste. To add some heat, we seasoned with red chilli flakes, smoked paprika and salt and pepper to taste. In the meantime, we wilted some spinach while the sauce came to a light simmer. When the spinach is ready simply place the spinach in the bottom of your greased ramekins and top with the tomato base. Create a little well in the middle and crack the egg into the well. We baked our eggs in a moderate oven for around 12 minutes ensuring the whites were cooked and the yolk was still runny.

Serving with some crusty bread these Spanish baked eggs make for a perfect lazy Sunday brunch.

If you are looking for some alternative breakfast options then check out our savoury muffin recipe, maple mixed nut granola, or coconut and vanilla chia pudding or coconut flour pancakes.

Spanish Baked Eggs IngredientsSpanish Baked Eggs RecipeSpanish Baked Eggs IngredientsSpanish Baked Eggs with SpinashSpanish Baked Eggs RecipeSpanish Baked EggsSpanish Baked Eggs Recipe

Spanish Baked Eggs – Recipe Instructions

Spanish Baked Eggs
Prep time
Cook time
Total time
Spanish baked eggs made with sautéed onion, capsicum, garlic, diced tomatoes and some thick tomato paste seasoned with red chilli flakes, smoked paprika and salt and pepper... and course a fresh egg.
Recipe type: Breakfast
Cuisine: Spanish
Serves: 4
  • 400g tinned diced tomatoes
  • 1 red capsicum, diced
  • ½ brown onion, diced
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp smoked paprika
  • 1 tsp red chilli flakes
  • 2 cups spinach
  • 4 eggs
  1. Preheat your oven to 180 °C and grease your ramekins well.
  2. Over a moderate heat in a non-stick fry pan, sauté onion, capsicum and garlic for a couple of minutes. Add the tinned tomatoes, tomato paste, smoked paprika, chilli flakes, salt and pepper.
  3. Put the spinach in a pot and allow to wilt over a medium heat.
  4. To assemble, place equal amounts of wilted spinach in each ramekin. Fill each ramekin with tomato filling and create a small well in each. Crack the egg and pour into the well.
  5. Cook in the oven for 10 – 12 minutes until egg whites are cooked.
  6. Serve hot with crusty bread.


Apricot Couscous Salad

The first time I tried this apricot couscous salad was only a couple of weeks ago when Brooke was preparing her lunch to take to work that week. She started getting the ingredients out, couscous, dried apricots, currants, slivered almonds and baby spinach. Firstly fruit in a salad? I am not exactly sold on this idea, and of course Brooke started getting defensive when I questioned it. She said the first time she had this was when her Mum made it to accompany a Moroccan lamb dish to use instead of rice. She said the almonds give it a nice crunch, and the sweet apricots and currants add another flavour. Honestly, I was still not sold on it, till there was a chance I could have a packed lunch to take to work as well.

As I watched Brooke make the salad I swear it was ready in 10 minutes. To start all she did was prepare some couscous using the method on the box. While this cooked, she simply toasted some slivered almonds on the stove till golden brown. She then sliced up some dried apricots into small pieces, and then washed some baby spinach. Once the couscous was ready and had cooled slightly all that needed to be done was mix it all together – couscous, almonds, apricots, spinach and a handful of currants. Really it was that simple!

I must say I am now a fan!  Although this version apricot couscous salad is served cold, it can still be served warm to accompany other dishes – like a Moroccan inspired dish which is full of various spices. I will however, recommend this coming into summer as a great side for any bbq or even just some marinated chicken.

If you are looking for another salad recipe to accompany your meal then try our roasted pumpkin and feta salad.

Apricot and Almond CouscousCouscous and ButterToasted AlmondsFresh SpinachApricot and Almond Couscous Salad IngredientsApricot Couscous Salad

Apricot couscous salad – Recipe Instructions

5.0 from 1 reviews
Apricot Couscous Salad
Prep time
Cook time
Total time
This simple Apricot Couscous Salad is made with just 5 key ingredients couscous, almonds, apricots, spinach and a handful of currants.
Recipe type: Salad
Cuisine: Moroccan
Serves: 4
  • 1 cup couscous
  • ½ diced apricots
  • ½ cup dried currants
  • ¼ slivered almonds
  • 1 tablespoon of butter
  • A big handful of baby spinach
  1. Prepare your couscous using the method on the box.
  2. Toast almonds in a small pan on the stove till golden brown, and allow to cool.
  3. Diced the dried apricots
  4. Wash baby spinach thoroughly
  5. Mix all the ingredients together and serve


Healthy savoury muffins recipe

When Brooke told me that she was going to make this vegetarian healthy savoury muffins recipe, at first I was a little skeptical. Anything with the word vegetarian typically has me scrunching up my face as my initial reaction. The thing was, as Brooke began to rattle off the list of ingredients including, Kalamata olives, semi sun-dried tomatoes and feta just to name a few I was quickly being won over by this savoury muffins recipe.

The thing about these vegetable muffins is they are incredibly versatile, you can have them for breakfast, lunch or dinner or even just as a lunchbox snack. Brooke and I took them to work with us throughout the following week. Personally, I couldn’t seem to get past morning tea without eating mine. However, Brooke managed to wait and have hers with soup at lunchtime.

Not only are these really tasty savoury muffins, but they are also really filling and pretty healthy too. The beauty of these muffins is you can also freeze them to eat during the week or whenever you feel like a sugar-free snack.

I can definitely see this healthy savoury muffin recipe becoming a go to recipe in case of a snacking emergency. Although I think next time I will sneakily add some bacon or chorizo while Brooke is preoccupied in the kitchen (Insert evil laugh).

If you have a craving for something sweet and vegetable savoury muffins just won’t cut it then check our recipes for blueberry and lemon cupcakes, pecan slice, apple and rhubarb crumble or no bake mars bar slice.

Spinach, Semi Sundried Tomatoes, Feta, Kalamata OlivesSavoury Muffins Mixturehealthy savoury muffins in TinSavoury Muffins in Tinhealthy savoury muffins recipe

Vegetable savoury muffin baking tips

Like all baking practice and precision with measurement makes perfect! However, try these helpful tips to make your vegetable savoury muffins turn out on the first attempt.

Its important that when you wash your baby spinach leaves you remove as much excess water as possible. Running your spinach through a salad spinner is a good way to do this. Alternatively placing the spinach on paper towel and gently drying will work.

Don’t over stir the savoury muffin mixture. Resist the temptation to over beat your batter as this will cause your savoury muffins to become touch. You want the final mixture to be lumpy in texture. It should only take 10-12 strokes with a wooden spoon to blend your mixture.

Don’t skimp of the vegetables. If you don’t like on of the veggies, don’t just leave it out but instead replace it with an alternative.

Thoroughly grease the muffin tin before adding the batter. They tend to turn out better without paper cases or muffin cups. We recommend that you spray the pan with canola oil however you also could use olive oil.

Keep an eye on the baking time. Because of the variation in the water content in your ingredients and because all ovens are different you want to monitor them closely. If you take them out too early your savoury muffins could be uncooked in the middle. Bake them too long and they can become dry. Use a skewer to test your savoury muffins a couple of minutes before the end of the bake. If your skewer comes out clean then they should be perfectly cooked.

How to store your savoury muffins

Once you’ve made such great savoury muffins you will be keen to ensure you get to enjoy them all. While to some that could mean trying to eat as many as soon as possible if you store them properly they can be enjoyed over a longer period of time. These are our tips for storing muffins;

Leave your savoury muffins for around 3-5mins after cooking to allow them to firm up before you transfer to a cooling rack.

The muffins you don’t eat warm, ensure they cool completely on a wire rack. Storing your muffins when they are even a little bit warm will result in condensation which you need to avoid, or you will be left with soggy muffins.

Depending on how many muffins you have made you may either want to store dry, refrigerate or freeze your muffins.

We always like to freeze savoury muffins, its such a great way to store them and if they are properly frozen they will be good for at least 2 months (but will remain safe well past then). For best quality we like to individually wrap muffins in clingfilm and then transfer them into containers or Ziplock freezer bags. To reheat – just pop them out of the freezer and place them back in the muffin tin. Reheat at 170c (350f) until heated through. Alternatively, allow them to thaw and reheat them in the microwave.

You can refrigerate them muffins, however this tends to alter the texture of the muffin and we don’t recommend this.

Storing muffins at room temperature is better than refrigeration when it comes to retaining the quality of the flavour. The best way to store them is to line an air tight container with kitchen paper, and place them on top, if you have two layers worth then add another sheet of baking paper in between before seeling the lid. The paper should help to avoid any moisture build up. If you live in a warm climate I recommend only storing for a day or 2 at room temperature. Make sure you freeze them if you don’t think they will be gone in 2 days

Savoury muffins recipe instructions

4.7 from 3 reviews
Savoury Muffins
Prep time
Cook time
Total time
Yummy savoury muffins with Kalamata olives, semi sun-dried tomatoes, spinach and feta and more.
Recipe type: Baked Goods
Cuisine: Australian
Serves: 12
  • 2½ cups self-raising flour
  • ½ bunch spinach
  • 150g feta cheese
  • ½ cup semi-sundried tomatoes
  • ¼ cup Kalamata sliced olives
  • 2tbspn parmesan
  • 1⅓ cup milk
  • 50g melted butter
  • 1 egg
  1. Preheat oven to 200c and brush a 12 muffin pan with canola oil.
  2. Sift the flour into a large bowl. Add shredded spinach, crumbled feta cheese, chopped sundried tomatoes, olives, parmesan and stir to combine. Whisk together the melted butter, milk and egg until just combined and add to the dry ingredients. Mix together.
  3. Spoon mixture into prepared pans. Bake for 20 minutes. Turn onto a wire rack to cool. Serve warm with some butter or avocado if you prefer. Yum!
You can easily change the filling to whatever you like – bacon, corn, asparagus, fresh tomato etc.


Creamy Chicken Linguine

On a relaxing weekend down south Brooke and I had some time to make ourselves a proper meal. After stopping in the small town of Kirrup, on our way to Bridgetown. We picked up some quality produce at a small grocer which sells all locally grown fruit and vegetables. With the ingredients we picked up, and a couple of other things we bought in town. We decided to make our own version of a classic creamy chicken linguine.

To enhance the flavours some more, Brooke roasted off the vine ripened tomatoes and capsicum. While the vegetables were in the oven, you need to also brown the chicken before adding to the pasta later as it seals in the juices and keeps the chicken moist. If we were making this dish during the week, we wouldn’t roast the veggies first. However, with the luxury of a little extra time we decided to oven roast the tomatoes and capsicum which definitely took the recipe to another level in terms of flavour.

Not only is this dish full of colour, there is something about a creamy pasta dish that is so comforting – it’s a perfect dish to have on a cold winters day. This creamy chicken linguine paired with a glass of Shiraz, was definitely a great way to finish off a relaxing day down south!

If you love your chicken like I do then try these recipes for chicken, bacon and leek pies or chicken pakora.

Fresh Ingredients for LinguineFresh baby Roma tomatoes and capsicumOven roasted baby Roma tomatoes and capsicumFresh SpinachCreamy Chicken Linguine in FrypanCreamy Chicken LinguineCreamy Chicken Pasta

Creamy chicken linguine – Recipe Instructions

5.0 from 2 reviews
Creamy Chicken Linguine
Prep time
Cook time
Total time
Creamy Chicken Linguine made with fresh local ingredients including spinach, baby Roma tomatoes, capsicum and red onion.
Recipe type: Pasta
Cuisine: Italian
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 Capsicum
  • ½ Red onion, sliced
  • 1 clove garlic, minced
  • 1 large boneless/skinless chicken breast, sliced into strips
  • Bunch of cherry tomatoes (approx 20 tomatoes)
  • Bunch of fresh spinach
  • 250 ml cream
  • ½ cup milk
  • ½ teaspoon salt
  • Handful of fresh basil leaves
  • Freshly ground black pepper
  • Parmesan cheese, grated
  • 200 grams linguini or pasta of choice, cooked al dente according to package directions
  1. Preheat oven to 180 degrees Celsius.
  2. Wash tomatoes,capsicum and spinach well.
  3. Cut the capsicum in half. Scatter the tomatoes and capsicum on a baking tray. Cook for approximately 15 minutes. Allow to cool before removing the skin off the capsicum and slice into long strips.
  4. Prepare the pasta according to package directions.
  5. While the pasta is cooking, heat the oil over medium-high heat in a large pan and sauté the onion until tender and translucent, about 5 minutes. Add the garlic and cook for another minute.
  6. Add the chicken and cook until it has a nice brown colour and is no longer pink.
  7. Add the cream, milk and garlic to the chicken and onions.
  8. Once the cream/milk is simmering, add the fresh spinach, capsicum strips and some of the roasted tomatoes.
  9. Drain the pasta and add it to the pan. Toss in the sauce to coat. Add the fresh basil leaves and toss to combine.
  10. Serve immediately, with the remaining tomatoes, some freshly ground black pepper and grated Parmesan cheese.
The combination of cream and milk makes the pasta dish a little lighter, however this can be substituted with carnation milk also.