Meat Free Mondays: A breakfast recipe selection

I’m not sure when meat-free became trendy, but I’ve only just recently jumped on board.

This has mostly been because of my braces, which have rendered the act of chewing meats absolutely impossible. Impossible, because it’s painful, and I refuse to do it. If I am craving meat, I’ll have some store-bought pâté or pulse up some cooked chicken or turkey in the food processor. It isn’t the most ideal way to consume food but hey, it keeps me nourished.

For those who have also hopped on the meat-free Monday bandwagon and are looking for some great, tasty meals, here are three great meatless recipes:


Savoury: Baked egg, tomato, and veggie shakshuka


  • 2 Tomatoes, cubed
  • 1 Shallot, finely chopped
  • 2 Cloves of garlic, minced
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • Pinch of salt and pepper
  • 1/4 Tsp ground cumin
  • 2 tbsp chopped basil
  • 2 tbsp chopped coriander
  • 1/2 tsp dried oregano
  • 1/4 cup feta or melty cheese of choice
  • 2 eggs


  1. Preheat oven to 200 degrees Celcius and coat oven-proof skillet or dish with olive oil.
  2. If you are using a skillet, fry the shallot, garlic, herbs, salt and pepper until the shallot is translucent and soft.
  3. Add the tomatoes and sauté until the tomato is reduced to a sauce.
  4. Add the cumin, paprika, and chili powder and simmer for about 10 minutes.
  5. Turn off the heat and make two indentations in the tomato mixture. Crack two eggs into those indentations and transfer the skillet to the oven. If you are using a dish, transfer the tomato mixture to the dish before making the indentations and then proceed with the recipe.
  6. Top with cheese and some salt and pepper, and bake for about 5-10 minutes, or until the cheese has melted and the egg whites are set.
  7. Serve hot with toast and enjoy!


Sweet: Classic Overnight Oats


  • 1/3 Cup greek style yogurt
  • 1/2 Cup rolled oats
  • 2/3 Cup milk
  • 1 Tbsp chia seeds
  • 1/2 Tsp vanilla essence
  • Pinch of Salt
  • Add your sweetener of choice to taste
  • Add your toppings of choice


  1. Mix together all the ingredients (but not toppings) in a bowl and dish into mason jars. Close the jars and refrigerate overnight.
  2. The next morning, add your toppings and serve.

My personal favourite variations of this recipe:

Carrot cake:

Add 1/4 cup carrot puree, 1/2 tsp cinnamon, 1/4 tsps nutmeg, allspice, and cloves, 2 tsp maple syrup and 2 tbsp chopped pecan nuts to the overnight mixture. Top with greek yogurt and toasted pecans.


Add 1/2 tsps cinnamon and ground ginger, 1/2 tbsps molasses and maple syrup, and 1/8 tsp ground cloves to the overnight mixture. Top with greek yogurt and raisins.

Dark Chocolate:

Add 1 tbsp Dutched chocolate powder and 1/2 tbsp maple syrup to the overnight mixture. Top with chocolate chips, cherries, and chopped almonds.


Follow the traditional overnight recipe with 2 tbsp of honey as the sweetener. Top with meringue pieces, pistachios and dried cranberries/ macadamias, cacao nibs, and dried cranberries/ almonds and dark chocolate chips/ peanuts and raisins