Sunny Side Up

Breakfast goals? 1. Don’t skip it. 2. Mix it up. Humans cannot live on muesli alone, says Hannah Lewry. So how do cheesy flatbreads, easy veg fritters, smoky beans and eggs, ricotta frittata and choc-almond oats sound?

- Hannah Lewry

COOK’S TIP: “The trick to chimichurri is to prepare it just before serving so the herbs don’t discolour. It can be hand-chopped like this one or done in a blender. I love to pan-fry the toast in a little olive oil, it adds depth of flavour and texture. Blend any leftover tomatoes into a dressing, or add stock to make a quick summer soup. Eggs are optional with this breakfast, feel free to substitute with a dollop of soft cream cheese or ricotta, or even crispy streaky bacon.”

MEXICAN-INSPIRED BEANS AND EGGS

Serves 2

EASY

GREAT VALUE

Preparation: 10 minutes

Cooking: 25 minutes

Woolworths snacking peppers 6, halved

Woolworths baby sweet potatoes 6, halved

olive oil 2 T sea salt and freshly ground black pepper, to taste

butter 30 g

large free-range eggs 2

Woolworths fajita spice 1 T

Woolworths black beans 1 x 400 g can, drained and rinsed

fresh coriander, for serving

red onion ½, sliced, for serving

1 Preheat the oven to 200°C. Toss the peppers and sweet potatoes in the olive oil, arrange on a baking tray and season to taste. Bake until the potatoes are tender and crisp for about 25 minutes. The peppers might be ready before the potatoes; remove them from the oven until the potatoes are cooked.

2 Heat the butter in a hot non-stick pan and add the eggs. Once they are almost cooked to your liking, add the fajita spice and black beans to warm through, about 30 seconds.