5 ingredient pantry staple recipes made better with eggs

5 ingredient pantry staple recipes made better with eggs

These five-ingredient dinners are total lifesavers when you don’t have anything in the fridge. These recipes use basic ingredients that you probably already have in the pantry, so you can have a quick and hearty meal in no time at all. Get the recipes, plus easy tips for substituting any ingredients you don’t have.

Egg and Spinach Rice Bake

• Prep: 5 Minutes

• Cook: 35 Minutes

• Serves: 4

Ingredients

• 7 eggs

• Salt and pepper to taste

• 450g sachet microwave long grain white rice

• 250g frozen spinach, thawed and squeezed to remove excess liquid

• 2 cups (240g) grated cheese

What to substitute:

• Use leftover cooked rice or pasta instead of microwave rice. You can also use the same amount of cooked grains, such as quinoa or brown rice.

• If you have fresh spinach on hand, wilt it in a pan, squeeze out the excess liquid and use as in the recipe. You can also substitute other vegetables, such as frozen corn, peas, and carrots.

• Add more vegetables with canned vegetables or antipasto such as artichokes, sun-dried tomatoes or marinated roast capsicum. Simply drain and chop before adding to the mix.

Quick Shakshuka Eggs

• Prep: 5 Minutes

• Cook: 35 Minutes

• Serves: 4

Ingredients

• 1 small onion

• 2 teaspoons ground cumin

• 800g canned chopped tomatoes

• 400g can brown lentils

• 8 eggs

• Chopped parsley and flat bread to serve (optional)

What to substitute:

• If you don’t have lentils, use any canned beans. Chickpeas or red beans are particularly good, or even baked beans. You can also leave the beans out.

• Cumin can be substituted for other spices such as ground coriander, smoked paprika, or even curry powder or taco seasoning. Adjust the amount to your preference.

Pesto, Tuna and Egg Pasta Salad

• Prep: 10 Minutes

• Cook: 15 Minutes

• Serves: 4

Ingredients

• 350g dry pasta of choice

• 6 eggs

• ⅓ cup (85g) whole egg mayonnaise

• ½ cup (120g) basil pesto

• 185g can tuna in oil

• ½ cup (75g) semi-dried tomatoes

What to substitute:

• Instead of semi-dried tomatoes, use any antipasto, such as marinated roast capsicum, olives, marinated artichokes or eggplant.

• Add in canned vegetables such as peas and asparagus.

• Use any frozen vegetables, simply microwave or steam until heated through.

• You can use romesco instead of pesto.

Salmon and Egg Brown Rice Salad

• Prep: 10 Minutes

• Cook: 10 Minutes

• Serves: 4

Ingredients

• 1½ tablespoons wholegrain mustard

• 2 tablespoons white wine vinegar

• 500g microwave brown rice

• 210g canned salmon

• ⅓ cup (50g) roasted almonds

• 3 green onions

• 6 medium boiled eggs

What to substitute:

• Instead of canned salmon, use canned tuna or sardines in sauce.

• Chopped canned artichokes, canned asparagus or frozen peas are a great addition if you don’t have fresh green onions.

• Use any rice or grain instead of brown rice, such as white rice or quinoa. This is a great way to use up leftover rice in the fridge.

• Instead of almonds, use any nuts such as walnuts, pine nuts, pistachios and cashews. If you don’t have any, add in croutons for crunch or leave them out.

If you have a carton of eggs, you have dinner! Save these recipe ideas and you'll never be stuck for a dinner idea. Get more simple recipe ideas below!