Ibiza-inspired healthy brunch recipes to try this weekend

easy overnight oats with fruit

If the incoming warmer weather has you planning an alfresco brunch this weekend, consider these your ultimate healthy brunch recipes that everyone will enjoy.

Is there anything better than brunch in the sunshine with friends and family at the weekend? Especially with ingredients such as vine-ripened tomatoes, fresh peas and crunchy watercress or, if you have a sweet tooth, cinnamon, coconut and pomegranate.

Is your mouth watering yet? Ours too. Ibiza-based food writer, stylist and international chef Tess Prince @lovefoodibiza is back with even more mouth-watering recipes for us, as you loved her first ones so much. (4 delicious holiday inspired recipes to make this summer).

Read on to discover what may actually be your new favourite brunch recipes of all time…

Summertime Shakshuka

Shashuka with peas and eggs in a oven dish

Looking for a bright bite? This is a stunning summery twist on one of Tess’s absolute brunch-time faves; Shakshuka (pronounced shack-shoe-kah’).

The base sauce of tomatoes and red peppers is spicy, punchy and rich. This dish is full of delicious anti-inflammatory ingredients and is high in potassium too. It’s the perfect one-pot wonder to eat this summertime.

Ingredients

  • 1 bunch of asparagus – chopped into spears
  • 1 large handful of fresh or frozen peas
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 large red pepper chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground cumin (or cumin seeds)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chilli flakes (if you like it spicy)
  • 2 tablespoons tomato purée
  • 1 tin of chopped tomatoes
  • 2 tablespoons chopped fresh coriander (or flat-leaf parsley)
  • Freshly ground black pepper, to taste
  • 5 to 6 organic eggs or silken tofu, chickpeas or butterbeans if vegan
  • 1 carton of kefir yogurt (or plant based yogurt)

Optional garnishes
Pea shoots, watercress, rocket, feta, sumac or pink peppercorns.

Method

  1. Start by lightly steaming the asparagus and fresh peas for approximately 3 minutes. Plunge into chilled water, drain and set aside.
  2. Preheat the oven to 180 degrees. Warm the oil in a large, oven-safe pan over medium heat. Add the olive oil, onion , stir often until the onions are tender and turning translucent (about 4 to 6 minutes).
  3. Add the garlic, peppers, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, (about 1 to 2 minutes).
  4. Pour in the tinned tomatoes with the tomato purée and add the coriander. Stir and let the mixture come to a simmer.
  5. Turn off the heat adjust the seasoning with salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Repeat with the remaining 4 to 5
    eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
  6. Carefully transfer the pan to the oven and bake for 8 to 12 minutes, checking often. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centre when you shimmy the pan (keep in mind that they’ll continue cooking after you pull the dish out of the oven).
  7. Top with the cooked asparagus, peas and fresh leaves and sumac and pink peppercorns, if desired.
  8. Serve in bowls with warm flatbreads or crusty bread on the side.

 

Easy overnight oats

easy overnight oats with fruit

Start your day right with this amazing breakfast – and better still you can rustle it up in less than two minutes! Bursting with nutrients and fibre, oats are one of the most nutritious whole-grain foods you can consume.

Packed with ingredients to help keep you full until lunch, plus delicious coconut and cinnamon, a  beautiful, a sweet warming spice that helps to balance those sugar-cravings. Go wild and experiment with toppings that give different layers of texture and flavours. Tess loves cacao and hemp for extra crunch.

Ingredients (serves 4)

  • 200g organic porridge oats
  • 1 tablespoon chia seeds
  • 2 teaspoons maca powder
  • 2 tablespoons desiccated coconut
  • 1 teaspoon ground cinnamon
  • 500ml non-dairy milk

Optional toppings
Greek yogurt or kefir, mixed berries, pomegranate, banana, hemp-seeds, cacao nibs, edible flowers

Method

  1. Mix all the dry ingredients in a bowl and stir in the non-dairy milk. Pop into the fridge overnight. If you want extra creaminess you can mix Greek yogurt or for a super probiotic kick add some kefir.
  2. Add topping of your choice, eat and enjoy.

 

Have the summer-inspired food sorted? Now all you need is the warm-weather wardrobe to match.

AUTHOR

Rachael - Assistant Editor

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