COTTAGE CHEESE & ROASTED TOMATO EGG BOWLS
SERVES 2 / PREPARATION: 10 MINUTES / STANDING: 5 MINUTES / COOKING: 15-20 MINUTES
ROASTED TOMATOES
› 30ml (2T) olive oil
› ½ onion, chopped
› 250g cherry tomatoes, halved
› salt and freshly ground pepper
EGG BOWLS
› 60ml (¼c) cream or milk
› ½ round feta cheese, crumbled
› 2-4 eggs
› 60ml (¼c) smooth cottage cheese
› 2,5ml (½t) cumin seeds
TO SERVE
› fresh basil
› toast (optional)
Heat the air fryer to 180°C. Grease 2 small ovenproof dishes or 2 ramekins with nonstick spray.
1 Roasted tomatoes Mix the oil, onion and tomatoes well. Season with salt and freshly ground pepper and divide the mixture between the dishes.
2 Put the dishes in the fryer and air-fry for 5-10 minutes until the tomatoes start bursting open.
3 Egg bowls Remove the dishes from the air fryer and divide the cream and feta between the dishes. Mix lightly. Break an egg or two in each dish and top with cottage cheese.
4 Sprinkle the cumin seeds over the eggs and air-fry the egg bowls for 10 minutes or until the eggs are cooked to your liking.
5 To serve Leave to stand for 5 minutes. Garnish with basil and serve with toast (if using).
t – teaspoon/s T – tablespoon/s c – cup/s
FRENCH TOAST with citrus zest & fresh fruit
SERVES 2-4 / PREPARATION: 15 MINUTES / COOKING: 5-10 MINUTES
FRENCH TOAST
› 3 eggs› 125ml (½c) milk› a pinch of salt› grated zest of1 lemon, naartjie or› 30ml (2T) castor sugar› 4 thick slices of white or sourdough bread or ciabatta
