As much as we love going out for brunch, nothing beats the relaxation and satisfaction of preparing and devouring a homemade breakfast at your own pace. Whether you’re planning a bed-and-breakfast experience for someone special or simply craving the joy of creating a delicious morning meal, we have three easy recipes to make that slow living dream a reality. Discover Umbi Tea & Coffee’s signature recipes for rich shakshuka, elegant strawberry French toast, and comforting Korean egg rice.
Shakshuka
Shakshuka is a traditional Middle Eastern and North African dish known for its deep flavours and vibrant appearance. While commonly served for breakfast as an energising and satiating start to the day, it’s also versatile and substantial enough to be savoured for all three meals. Shakshuka’s main feature is glorious poached eggs swimming in a rich, spiced tomato and pepper base — beautifully presented in a skillet alongside crusty bread for sopping up the delicious, fragrant sauce. It’s healthy, simple to make, and uses ingredients you can easily find in the supermarket.
Ingredients
Flavour Base (Vegetables):
1 large chopped onion
1-2 red bell peppers
2 minced garlic cloves
Base Sauce:
6 medium-sized fresh tomatoes
½ cup tomato sauce
Toppings:
6 large raw eggs
Spices:
Coriander
Cumin
Paprika
Others:
Olive oil
Salt and pepper, to taste
Optional:
Feta cheese
Fresh herbs, like cilantro or parsley
Vegetables, like kale or spinach
Fresh baked or toasted bread
Steps
Add olive oil into a skillet. Sauté the onions, peppers and garlic until nicely browned and beginning to caramelise.
Add the garlic, paprika, cumin, salt and pepper and cook for another minute.
Prepare and add the base sauce of tomatoes into the skillet. Break apart the tomatoes.
Bring the sauce to a boil, then reduce the heat and simmer for 10 mins, or up to 30 mins for flavours to develop.
Add cilantro into the mixture (optional).
With a small spoon, form indentations in the sauce. Crack the eggs into these wells. Cover the pan with a lid and cook the eggs until whites are set.
Garnish with preferred toppings and serve with freshly toasted or baked bread.
Strawberry French Toast
This strawberry French toast is a step up from the classic breakfast dish. Thus, we proclaim it perfect for well-deserved weekend mornings and especially special occasions! Make sure to prepare with fresh strawberries — with those, half the battle is won. We also finished it with a generous splash of maple syrup and whipped cream. Deceptively simple but nonetheless luxurious and delightful, strawberry French toast is the ultimate Saturday breakfast treat — indulgent without the guilt of dessert in the early hours.
Ingredients
Egg Mixture:
4 large eggs (room temperature)
¾ cup milk (semi-skimmed or whole)
1 tbsp melted unsalted butter
1 tsp vanilla extract
2 tbsps granulated sugar
¼ tsp cinnamon
Bread:
8 thick slices of white bread (about 1.5 inches thick)
Strawberries
1.5 cups strawberries, sliced
Juice and zest of ½ lemon
2 tbsps brown sugar
A handful of fresh mint leaves (optional)
Cooking:
1 tbsp butter or non-stick cooking spray, for greasing the pan
Steps
Preheat a griddle or large skillet over medium-low heat.
In a shallow dish, whisk together eggs, milk, melted butter, vanilla, sugar and cinnamon until smooth.
Grease the griddle or pan with butter or cooking spray.
Dip each slice of bread into the egg mixture, coating both sides.
Cook the bread on the heated pan for 1-2 mins on each side, until golden brown.
Repeat with the remaining slices, adding more butter or spray when needed.
Strawberries:
In a shallow dish, mix the sliced strawberries with lemon juice, zest, brown sugar and fresh mint leaves.
Toss gently to combine.
Serving:
Top the French toasts with the prepared strawberries.
Serve with whipped cream, maple syrup, and fresh mint. Enjoy immediately.
Korean Egg Rice
Korean egg rice, known as gyeran bap (계란밥), is a tasty but quick meal to whip up at home with pantry staples like rice, egg and seasonings like soy sauce and sesame oil. Its minimal ingredients and unembellished recipe make it a winner for using leftovers from previous cookings, coming together in 10 mins or less. Furthermore, Korean egg rice is easily customisable, with the freedom of incorporating all kinds of toppings from kimchi and vegetables to grilled meat for a heartier twist. Learn to recreate this economical, delicious and comforting Korean dish with us.
Ingredients
1 cup cooked rice (preferably short-grain)
1 large egg
1 tsp soy sauce
1 tsp sesame oil
Salt and pepper, to taste
1 green onion, finely chopped (optional)
Sesame seeds (optional)
Nori strips (optional)
Steps
Place the cooked rice in a bowl.
Heat a small amount of oil in a skillet over medium heat.
Crack the egg into the skillet and cook until the white is set, but the yolk is still runny. Alternatively, cook until your preferred doneness.
Place the fried egg over the rice.
Drizzle soy sauce and sesame oil over the egg and rice.
Sprinkle with chopped green onions, sesame seeds and nori strips, if you like.
Combine everything in a bowl, breaking the yolk to coat the rice.
Serve immediately while hot.
Don’t Miss Exclusive Recipes by Umbi Tea & Coffee
Umbi Tea & Coffee is a beloved destination for locals and tourists alike, offering a gourmet escape from the fast pace of city life. Celebrated for our artisanal pastries and premium teas and coffees, we take pride in bringing exceptional and diverse flavours to Indonesia’s shores. Our top-notch chefs are passionate about sharing their craft, infusing each dish with creativity and care. Stay connected with us through our Blog for the latest innovations, and be sure to visit our café to experience them firsthand before recreating them at home.
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