Dean Martin might have asked how we like our eggs in the morning but we’ve been thinking about eggs in the evening.

Monday evening to be precise. Summer’s well and truly over and the kids are back to school. We’re all back into our routines and trying to get through Mondays as smoothly as possible.

We know that Mondays can be a struggle, getting up for work and getting the kids up for school. Then there’s what to make for dinner when we’re made it through and just need a quick fix.

Meat Free Mondays

Meat Free Mondays are a great idea if you’re trying to introduce some variety into your diet. It’s easy to rotate the same 5 or 6 recipes every week. We don’t have to think too much about our shopping lists but it can get a bit dull and repetitive.

As well as adding some new recipes, it can also save a bit of cash and time as you’ll see from these quick and easy recipes.

Easy and Filling

Spanish tortilla, or omelette, traditionally combine onions, potatoes and eggs. It’s so versatile, though, as it’s a great way of using up potatoes and veg from your Sunday roast.

We like this recipe that uses feta and peppers for something a bit different.

Ingredients (serves 4)

2 red peppers

3 medium potatoes

2 tbsp olive oil

8 eggs

100g feta cheese


Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.

Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very

gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.

Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat.

Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve.

Spicy and Warming

We loved Nadiya Hussain on Bake Off. Her new BBC series focuses on family favourites like this shakshuka. It’s a Middle Eastern dish of poached eggs in a spicy, tomato sauce. Perfect for a bit of warmth as we head into autumn.

Ingredients (serves 4)

3 tbsp olive oil

2 cloves of garlic, crushed

2 spring onions, finely chopped

½ tsp salt

1 tbsp tomatoe puree

4 tomatoes, chopped

2 tsp cumin seeds

1 tsp smoked paprika

200g baby spinach leaves

4 medium eggs

1 tsp chilli flakes

To serve: Greek yogurt, toasted sourdough


Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. 

Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. 

Add the cumin seeds and smoked paprika and cook for a few minutes. 

Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. 

Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. 

Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes.

Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough.

Comforting and Tasty

How about this tasty treat that even saves on the washing up? Oven-baked eggs and chips are the perfect comfort dish after a long day in school or work.

Ingredients (serves 2)

2 medium baking potatoes, cut into chunky wedges

2 tbsp olive oil

1 tsp smoked paprika

2 tomaties, halved

2 eggs


Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.

Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.

Happy Mondays

So, there you have three easy recipes to keep everyone happy at the start of the week. What are your family favourites?