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5 Easy Breakfast Recipes For Busy Gals
5 Easy Breakfast Recipes For Busy Gals
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Shakshuka- Eggs Poached in a Tomato and Red Pepper Sauce

SERVES 4–6

6 eggs
2 medium red onions, finely chopped
1 tbsp olive oil
2 tsp minced garlic
1 red pepper, finely chopped
1 red chilli, deseeded and minced (optional)
1 can chopped to

3 of 6

Oatmeal with Dates, Pistachios and Cardamom

SERVES 2–3

2¼ cup almond milk
1/3 cup oatmeal
2 tbsp chia seeds
1 tbsp hemp seeds
2 tbsp almond flakes
1 tbsp coconut flakes
1 banana, mashed
4 Medjool dates, finely chopped
¼ cup pistachios, roughly chopped
½ tsp cinnamon powder a pinch of cardamom powder maple syrup or agave syrup

TOPPING:

3 Medjool dates, roughly chopped
2 tbsp pistachios, roughly chopped

1. Heat the almond milk in a saucepan. Add the oatmeal and chia seeds, bring to a boil, then lower heat and leave to simmer. Add the hemp seeds, almond flakes, coconut flakes, mashed bananas, dates, pistachios, cinnamon powder and cardamom powder. Mix the
ingredients together and allow to simmer for a couple of minutes. Serve hot with maple syrup or agave syrup.

4 of 6

Ijeh- Mushroom and Spinach Omelette

SERVES 6–8

8 eggs
2 medium onions, thinly sliced
1 red bell pepper, chopped
2 cups mushroom, thinly sliced
2 cups baby spinach ½ cup soft feta cheese, crumbled
3 tbsp unsalted butter salt freshly ground black pepper

1. Preheat oven at 200°C. In a large ovenproof pan, on medium heat, melt the butter and add the onions and saute until they have lightly caramelized. Add the chopped bell peppers and mushrooms, and saute until they have softened. Add the baby spinach, and saute until they have wilted.

2. In a large bowl, beat the eggs and season with salt and pepper. Pour the mixture over the sauteed vegetables and evenly sprinkle the feta cheese on top. Cover and place the pan in the oven and cook for 8–10 minutes, until the eggs are done.

3. Flip the eggs on a large plate and serve hot.

5 of 6

Home-made Granola

MAKES 4–5 CUPS

3 cups rolled oats
1/3 cup almond flakes
1/3 cup whole almond
1/3 cup pecans halves
1/3 cup cashew nuts
1/3 cup pistachio kernels
¼ cup chia seeds
¼ cup coconut flakes
¼ tsp salt
2/3 cup maple syrup
3 tbsp coconut oil
¼ tsp vanilla extract

1. Preheat the oven at 180°C. In a medium bowl, combine rolled oats, almond flakes, whole almonds, pecan halves, cashews, pistachio kernels, chia seeds, coconut flakes and salt.

2. Melt the maple syrup and coconut oil in a small pot over low heat. Add vanilla extract and stir all the ingredients together. Pour this mixture over the oats and stir.

3. Spread and flatten the oats mixture on a baking sheet lined with a silicone baking mat or parchment paper, and bake for 5–7 minutes. Remove from oven and stir the oats around. Return to the oven and bake for an additional 5–7 minutes.

4. Leave to cool and store in an airtight container.

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Chia Seed Pudding with an Apricot Compote

MAKES 3–4 SERVINGS

1/3 cups chia seeds
2 cups almond milk
1 tsp maple syrup
¼ tsp orange blossom or vanilla essence
¼ cup almond flakes, plus extra for garnish

APRICOT COMPOTE:
500g apricots, pitted and halved
1/2 cup sugar (add more if you want it sweeter)
1 tbsp lemon juice
1 cinnamon stick

1. For the pudding, combine the chia seeds, almond milk, maple syrup, orange blossom and almond flakes in a bowl. Refrigerate the mixture overnight.

2. To make the apricot compote, combine the apricots, sugar, lemon juice and cinnamon stick in a small saucepan; mix the ingredients together and leave to simmer on low heat. Allow to cool before serving.

3 .To serve, thoroughly mix the chia pudding together until it reaches a smooth and creamy consistency. Pour the chia pudding into small cups, add a spoonful of the apricot compote and top with almond flakes.

Cooking with Zahra by Zahra Abdalla is available at all major retailers including Borders, Magrudy’s, Kino and Jashanmal stores and is priced at Dhs185.

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