The December holidays are almost here, and while some lucky folks may be jetting off all over the world, most of us will be staying right at home. But who says you can’t travel at least with your taste buds? This season, take a trip with eggs! We’re heading to Spain, Italy, and France with three easy, affordable recipes that prove one thing: the egg is the boss of the kitchen.
Eggs are the ultimate all-rounder, a budget-friendly source of protein that can do just about anything. Boil them, fry them, whisk them into something sweet, they’re always delicious. With a few pantry staples and a little care and love, eggs can turn ordinary ingredients into extraordinary meals.
First stop: Spain!
Meet the tortilla Española, a humble yet iconic omelette made from just eggs, potatoes, olive oil, and salt. Legend says it was invented in the 1800s when a peasant woman whipped up this hearty dish for a hungry army general using the few things she had on hand. It was cheap, filling, and as it turns out, absolutely delicious. Today, it’s a Spanish staple that’s eaten hot or cold, for breakfast, lunch, or even tucked into a sandwich. Simple, sturdy, and satisfying, that’s egg magic right there.
Next up: Italy!
We’re digging into spaghetti with fried eggs and breadcrumbs, a rustic, comforting classic from the south. This dish comes from cucina povera, or “poor cooking,” where resourceful home cooks turned humble ingredients into incredible meals. Eggs were the go-to protein, breadcrumbs replaced cheese, and a drizzle of olive oil tied it all together. One bite of this crispy, creamy, egg-topped pasta, and you’ll understand why this quick, cheap meal became an Italian family favourite.
And for dessert?
France, of course! End your egg adventure with a no-bake chocolate pot, a silky, spoonable treat inspired by the classic pot de crème. Smooth, rich, and oh-so-decadent, it’s proof that a few simple ingredients (eggs, cream, and chocolate) can create pure luxury. Think of it as your well-deserved indulgence after a long year.
So even if you’re not going anywhere this holiday season, your kitchen can take you places. Grab some eggs, get whisking, and taste your way across Europe, no boarding pass required.
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5 Ingredient Chocolate Pots
- Serves 6
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Cost per recipe: Serves 6 for under R100
Ingredients:
- 125 ml (½ cup) milk
- 250 ml (1 cup) cream
- 45 ml (3 tbsp) castor sugar
- 5 egg yolks
- 200 g dark chocolate, chopped
Method:
- Heat the milk and cream in a small saucepan over medium to just before the boiling point. Remove from the heat.
- Whisk the sugar and egg yolks in a heatproof bowl. Slowly add the cream mixture to the yolks, while beating to prevent the eggs from scrambling.
- Return the custard to low heat and cook, while stirring, for about 5 minutes or until the mixture coats the back of a spoon.
- Strain the custard through a sieve. Stir through the chocolate until melted. Spoon into 6 x 125 ml bowls. Set in the fridge.
Optional:
Place 2 egg whites and 125 ml (½ cup) castor sugar in a medium heatproof bowl set over a small saucepan with simmering water. Beat with a hand beater on medium speed until the sugar has dissolved and the mixture is heated. Take off the heat and continue beating until the meringue reaches room temperature and soft peaks form. Spread dollops onto the chocolate pots. Char with a blow torch. Serve with berries and shortbread biscuits/cigars (optional).
