6 Chicken Eggs.

Recipe 1: Spicy Shakshuka with Eggs

Utensils:

• Large skillet
• Wooden spoon

• Knife and cutting board
  Ingredients:

• 4 large eggs

• 1 onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 can diced tomatoes

• 1 tsp cumin

• 1 tsp paprika

• 1 Bird's Eye chilli, chopped (optional for extra heat)

• Salt and pepper to taste

• Fresh parsley for garnish

• 2 tbsp olive oil
  Instructions:

• Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté for 5 minutes until softened.

• Stir in garlic, cumin, paprika, and Bird’s Eye chilli, cooking for another 1-2 minutes until fragrant.

• Pour in diced tomatoes, season with salt and pepper, and simmer for 10-15 minutes, stirring occasionally.

• Make 4 small wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until the eggs are set but the yolks remain runny.

• Garnish with fresh parsley and serve hot with crusty bread.

Recipe 2: Egg and Avocado Breakfast Toast

Utensils:

• Frying pan
• Knife and cutting board
• Toaster

Ingredients:

• 2 large eggs
• 1 ripe avocado
• 2 slices of bread (wholegrain or sourdough)
• 1/2 tsp chilli flakes
• Salt and pepper to taste
• Olive oil for frying

Instructions:

• Toast the bread slices to your preference.
• Heat a drizzle of olive oil in a frying pan and cook eggs to your liking (fried, scrambled, or poached).
• Mash the avocado in a bowl, adding salt, pepper, and chilli flakes to taste.
• Spread the avocado mixture onto the toasted bread, then top each slice with a cooked egg.
• Season with extra chilli flakes and serve immediately.