Gerry Cupido|Published 21 minutes agoEggs remain one of the most versatile ingredients in any kitchen.They are affordable, packed with protein and can be transformed into everything from comforting family meals to quick weeknight dinners.While most people think of eggs as a breakfast staple, they work just as well for lunch and supper.If you have a carton of eggs in the fridge, these three easy recipes are proof that a simple ingredient can go a very long way.Vegetarian Egg CasseroleLoaded with vegetables, herbs and feta cheese, this vegetarian egg casserole is a wholesome dish that can be served warm for breakfast, brunch or even a light dinner. It is easy to prepare ahead of time and makes a great option when feeding a crowd.Ingredients7 to 8 large eggs1½ cups milk½ tsp baking powderSalt and black pepper to taste1 tsp dried oregano1 tsp paprika¼ tsp nutmeg3 slices bread, cut into pieces2 shallots, thinly sliced1 tomato, diced85g mushrooms, sliced115g canned artichoke hearts, drained and quartered60g pitted kalamata olives, sliced85g feta cheese, crumbled1 cup fresh parsley, choppedExtra virgin olive oil1 bell pepper, sliced into roundsMethodPreheat the oven to 190°C and lightly grease a casserole dish with olive oil.Whisk together the eggs, milk, baking powder, salt, pepper, oregano, paprika and nutmeg in a large bowl.Add the bread, shallots, tomato, mushrooms, artichokes, olives, feta and parsley. Stir until evenly combined.Pour the mixture into the prepared dish and arrange the bell pepper slices on top.Bake for 35 to 45 minutes, or until the eggs are set and lightly golden. Leave to rest for a few minutes before slicing and serving.Spanish OmeletteAlso known as tortilla española, this Spanish favourite proves that simple ingredients can create something truly memorable. Potatoes, onions and eggs come together to make a golden omelette that is delicious served warm or at room temperature.Ingredients3 medium potatoes, sliced5 eggs1 onion, thinly slicedSalt to taste2½ cups extra virgin olive oilMethodHeat the olive oil in a large non-stick frying pan over medium heat. Add the potatoes and onion, season with salt and cook gently until the potatoes are tender but not browned.Remove the potatoes and onion with a slotted spoon and allow them to cool slightly.Whisk the eggs in a large bowl and season with salt. Add the potato mixture and stir to combine.Heat 1 tablespoon of the cooking oil in the pan. Pour in the egg mixture and cook for 5 to 6 minutes until the base is set.Place a large plate over the pan, carefully flip the omelette onto the plate and slide it back into the pan.Cook for a further 2 to 4 minutes, depending on how firm you like the centre.Transfer to a serving plate and allow to rest briefly before slicing.ShakshukaThis Middle Eastern and North African-inspired dish combines eggs with a rich tomato sauce scented with warming spices. It is ideal for sharing and best enjoyed with crusty bread to scoop up every last bit of the sauce.Ingredients2 tbsp extra virgin olive oil1 onion, diced1 red bell pepper, diced3 garlic cloves, minced2 tsp cumin1 tsp smoked paprika1 tsp ground coriander1 tsp harissa paste, optional500g fresh tomatoes, chopped400g can of crushed tomatoes2 tbsp tomato pasteSalt and black pepper to taste6 eggsFresh parsley or mint, for servingFeta cheese or yoghurt, optionalMethodHeat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and cook until softened.Stir in the garlic, cumin, paprika, coriander and harissa. Cook for 1 minute until fragrant.Add the tomato paste, fresh tomatoes and crushed tomatoes. Stir well and simmer for 20 minutes until the sauce thickens.Season with salt and black pepper.Make six small wells in the sauce and crack an egg into each one.Cover the pan and cook for 5 to 6 minutes, or until the egg whites are set and the yolks are cooked to your liking.Scatter over fresh herbs and add feta or yoghurt if using. Serve immediately with warm bread.IOL LifestyleGet your news on the go. Download the latest IOL App for Android and IOS now.Related Topics: