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Mexican Eggs

A one pan recipe that is super tasty, quick and easy to cook and can be easily taken around the world by changing the spices and other ingredients.

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Servings 2


1 tbsp olive oil 

1 brown onion finely chopped 

1 garlic clove, crushed 

1 tsp smoked paprika 

1 1/2 tsp ground cumin

1 tsp ground coriander 

4 large tomatoes, coarsely chopped, or 1 tin of tomatoes

1 red capsicum, finely chopped 

1/3 cup chicken or vegetable stock 

4 eggs

Chopped fresh coriander to serve 

Salt, to season 


Heat the oil in a 20cm frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic, paprika, cumin, coriander and cook, stirring, for 1 minute or until aromatic. Add the tomato and capsicum.  Cook, stirring often, for 3-5 minutes or until the tomato is soft. 

Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup. Make a hollow in the sauce. Pour in the egg. Repeat with the remaining eggs. Cook for 2-3 minutes or until the eggs are set. 

Sprinkle with chopped coriander to serve.

# Tip - you could easily swap several of the ingredients to make different versions.

Recipe ideas:

- add some fresh chopped chilli, or chilli flakes

- add some chopped bacon, or chorizo

- replace paprika, cumin and coriander with oregano, thyme, basil, or parsley

- top with crumbled feta

- replace capsicum with/or add different vegetables such as zucchini, corn, leek or sweet    potato

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Veggie Chorizo Frittata

A super yummy one pan dish that stores well in the fridge for a couple of days. An easy breakfast, or great lunch box addition, it can be eaten cold or reheated. You could easily change the vegetables in this recipe to make your own tasty creation.

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Servings 4


2 tsp olive oil
2 chorizo sausages, thinly sliced
1 large onion, cut into thin wedges 

200g cherry tomatoes, halved 

1 red capsicum, chopped into fine strips

1/2 cup baby spinach leaves

100g marinated fetta, crumbled 

8 eggs 

1/2 cup thickened cream 

Garnish with chopped spring onion


Heat a 20cm ovenproof frying pan over medium heat. Cook the chorizo, in batches, for 1 min each side or until golden brown. Transfer to a plate lined with paper towel. 

Add the onion and capsicum to the pan and cook, stirring, for 2 mins or until softened slightly. Transfer half the onion and capsicum to a plate. Arrange half the chorizo over onion and capsicum in the pan. Top with half of the baby spinach leaves, half of the halved tomatoes and half of the fetta. Continue layering with remaining onion, capsicum chorizo, baby spinach leaves, halved tomato and fetta. 

Preheat grill on medium. Whisk the eggs and cream in a large jug. Season well. Pour over chorizo mixture in pan. Cook over medium heat for 6 mins or until the base is set and golden brown. Cook under grill for 5 mins or until top is golden and egg is set. 

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One Pan Sausage Bake

This is one of my own creations. It’s a very simple recipe that you can make using whatever you have at the time. If the sausages are flavoured, I often take the herbs and other elements of the dish in a similar direction. I also love to use herb salts in this type of cooking for dramatic flavour enhancement.

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Servings 4


6 sausages, cut into pieces (3-4 pieces per sausage) 

1 large sweet potato, roughly cut into 5 cm cubes

1 onion, cut into quarters

2 carrots, roughly cut into  5cm pieces

2 tomatoes, cut into halves

1/2 cup of pitted olives

1 capsicum, cut into 2cm strips

8 garlic cloves, peeled 

olive oil

4 sprigs of fresh oregano  or 2 tsp of dried

Salt and pepper

40g feta


Preheat oven to 180°C

Cut the sausage into pieces and place in baking tray. Cut all the vegetables into pieces as listed and toss into the baking tray. Peel the garlic cloves and gently lean on them with a knife to bruise them, so they release flavour whilst cooking. Generously pour olive oil all over the sausages and vegetables. Toss to coat. Sprinkle with oregano, salt and pepper.

Place in the oven and cook for 20 minutes. Remove tray and toss everything around to turn over and coat with the pan juices. Return to the oven for an additional 10-15 minutes. Cooking time will vary depending on the size you have cut all the vegetables. Remove when the sausages are golden and the vegetables are tender.

Serve in bowls with a generous sprinkle of feta

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