Sport. Performance. Style.
GBP
Cart (0)
Healthy and Fuss-Free Breakfast Recipes

It’s all too easy to snatch a croissant and cappuccino in the rush to work, but there’s no excuse for not eating healthily during our well-deserved weekends.

So why not try one of our nutritious, fuss-free breakfast recipes to get your weekend off to the perfect start?
 
This week we’ve asked three Iffley Road ambassadors – Tom Wheatley, Steve Skinner and Nick Harris-Fry – to tell us about their perfect breakfast.
   
Spicy Chorizo Shakshuka by Tom Wheatley

I'm a bit late to the (breakfast) table where shakshuka's concerned. In fact, to be honest up until recently I'd probably only had it a handful of times. I have no idea how I've managed to avoid it as a staple part of my diet for so long, because I'm pretty much completely obsessed with it now.

Firstly, it's ridiculously easy to make. The general base elements of a shakshuka are very simple and, for the most part, are fairly cheap ingredients that you can have in the house for a while without fear that they'll go off after a few days and you'll need to buy a load more. If I'd have known about it when I was a student, I'd probably have stockpiled cheap eggs and tinned tomatoes and had it every day (unfortunately it appears the only thing anyone told me about was sausage rolls).

Secondly, it's extremely healthy. You've got your protein from the eggs, you've got all your vitamins, minerals and irons from your tomatoes and spinach, and it's pretty low on carbs. All you need to do to 'carb it up' is buy some nice artisan bread to go with it.

Lastly, it's a 'pimp my ride' dream. Whether you're a big meat fan, like things spicy or want to experiment with a few new flavours, just stick the extra ingredients in and see if it works. This is my modified shakshuka for when I want to treat myself with minimal additional effort.

Photo Credit: freshchefnikki


Ingredients (Serves 2)

1 tablespoon extra-virgin olive oil
1 onion, finely chopped
1 large garlic clove, finely chopped
1 Cubanelle pepper
½ teaspoon paprika
¼ teaspoon cumin
100 grams chorizo, sliced small
½ teaspoon red chilli flakes
100g baby spinach (from a pack)
2 tins chopped tomatoes
4 large eggs
1 handful chives

Method

Heat the oil in a large frying plan and add the onion and the garlic. Let them fry lightly for about five minutes whilst stirring, until soft. Throw in the pepper and the spices (not the chilli yet). Let them simmer for another three or four minutes.

Next, put the chorizo and the spinach leaves in for two minutes until the spinach has shrunk a bit, then pour in the tomatoes and the chilli flakes. Stir and then lower the heat and put a cover over the pan for about 20 minutes

Take the lid off and make four scoop holes in the thickened sauce before cracking the eggs into the four spaces (turn the grill on now and let it warm up). Put the top back on for a few minutes until the eggs have solidified, then take the frying pan off the hob and slide it under the grill for two minutes, until the gloopy white on top has cooked (nobody wants that).

Sprinkle with some finely chopped chives, add a bit of salt and then serve carefully onto a plate. Serve with a very nice slice of artisan bread on the side.
   
Huevos Rancheros by Steve Skinner
 
Huevos rancheros is a simple but incredibly tasty and nutritious breakfast. It’s perfect for helping you to warm up after a cold and/or wet winter run. The dish consists of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. 


Photo Credit: eggs.ca


Ingredients (Serves 2)
 
4 large handfuls of spinach
4 eggs
1 large handful of grated mature cheddar cheese
 
For the tomato sauce:
1 large red onion
1 tablespoon coconut oil
2 garlic cloves, finely diced
2 red peppers cut into strips
1 teaspoon smoked paprika
A pinch of cayenne pepper
2 x 400g tins of tomatoes 
200ml water 
Sea salt and black pepper
 
For the guacamole:
1 large ripe avocado 
1 tablespoon extra virgin olive oil
Juice of 1/2 - 1 lime
2 spring onions
 
Method
 
Begin by making the tomato sauce. Fry the onion in coconut oil on a medium heat for about 8 minutes, until soft. 
 
Add the garlic, peppers, and all the spices to the pan and cook for another 2 minutes.
 
Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick sauce.
 
Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and seasoning.
 
Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne as needed, then stir through the spinach and cook for a few minutes until wilted.
 
Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
 
Scatter over the cheese. Serve immediately (as the eggs will keep cooking) with heaped spoonfuls of guacamole on top.
 
Chai Porridge by Nick Harris-Fry
 
I’m not one for producing culinary marvels in the morning, with my breakfast recipe repertoire consisting entirely of quick and easy meals that provide plenty of energy for the day to come. Porridge ticks all the boxes and it’s easy to build on the basic recipe of oats and milk to add in flavours you like.
 
My current favourite porridge recipe uses the flavours of chai tea to make a spicy treat that’s perfect for the winter. I like a thick porridge so use a 1:2 ratio of oats to milk, but if you prefer a more milky experience it’s easy to adjust the mix while cooking. 
 
Recipes don’t come much simpler than this, but there is a way to make it even easier than the below – use a chai teabag to make cup of milky tea, then chuck that in the saucepan with your oats and cook until it reaches the consistency you want.
 
Once I’ve made my porridge I like to top it off with nuts and dried fruit to add some extra flavour and mix up the texture.

Photo Credit: Nick Harris-Fry

  
Ingredients (Serves 2)
 
100g porridge oats
200ml whole milk
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
1 tablespoon honey
Handful of almonds
Handful of raisins
 
Method
 
Add the milk to a saucepan on a low heat and stir in the ginger, cinnamon and nutmeg.
 
Add the oats and the honey and stir the mix together. 
 
Let the porridge simmer on a low heat, stirring regularly until it reaches the consistency you want. If you’re running late, whack up the heat and stir like billy-o to speed up the experience.
 
Dish up the porridge and sprinkle the almonds and raisins on top. I’ll give extra points for interesting patterns!