Make Easter Sunday Egg-citing!

Make Easter Sunday Egg-citing!


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As Easter Sunday approaches, there's no better time to indulge in the culinary delights centered around one of the holiday's most iconic symbols: eggs. We’re making this holiday of renewal even more egg-citing with our egg-centric recipes!


Soft-boiled eggs [1]

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After some restrictions from Good Friday, maybe you want something a little light on the stomach but filling all the same. That’s the wonder of a classic, soft-boiled egg. Soft-boiled eggs make a delightful addition to Easter Sunday festivities for several reasons, embodying both tradition and symbolism while offering a delicious and versatile dish.

It can be enjoyed in many ways, seasoned with some salt and pepper or incorporated in soups, salads or sandwiches – whatever the way, soft-boiled eggs are a classic for a reason.



4-8 large eggs



  • Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower 4–8 large eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer cooked eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
  • Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Rinse in cold water to remove any stubborn bits of shell.

Do ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.

Note: You can lower the cold eggs into already-boiling water. This way, you can track how long your eggs will boil for. Be ready, too, and fish out your egg from the pot at the precise moment your timer goes off and transfer them directly onto an ice bath.


Spaghetti Egg [2]

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Spaghetti egg offers a delightful fusion of two beloved culinary staples, creating a unique and flavorful dish that's worth trying. In case you haven’t tried this absolutely egg-celent way to enjoy eggs, take a chance today and try this dish for Easter Sunday!

With just a few basic ingredients, spaghetti egg offers a versatile canvas for creativity, allowing you to customise the dish with your favorite herbs, spices, and toppings.






  • 2 tbsp Borges Classic Olive Oil
  • 3 shallots, chopped small
  • 1 red bell pepper, chopped small
  • 1 tsp salt
  • 10 oz portobello mushrooms, sliced and chopped
  • 2 tsp garlic paste (or 2 cloves of crushed garlic)
  • 1 pound spaghetti
  • 2 tbsp salt (for water)
  • 1 cup enchilada sauce
  • 5 eggs whisked until combined



  • Bring water to a boil, salt it with 3-4 tablespoons of salt.
  • Heat the pan on medium heat and add the Borges Classic Olive Oil.
  • Add in shallots, red bell peppers and salt in the pan. Sauté for 7 minutes.
  • Add in mushrooms and garlic. Sauté for 3 minutes.
  • Add pasta to water and stir, cook for 10 minutes until al dente. Drain when done.
  • Add enchilada sauce to the pasta and mix together.
  • Add to cooked veggies.
  • Add eggs to pasta and mix until the eggs cook and veggies are mixed with pasta.

Note: For the enchilada sauce – Combine all the following ingredients in a saucepan and bring to a boil: A 28 oz can of diced tomatoes, 1 teaspoon cumin, 2 teaspoons oregano, 1 teaspoon or more of chili powder, ½ teaspoon salt.

Lower the heat to a simmer and cook for 15 minutes.


Shakshuka with Feta [3]

Photo: [LINK]

You can even try something new – like the flavourful North African and Middle Eastern dish Shakshuka. Traditionally consisting of poached eggs in a spicy tomato and pepper sauce, this dish is sure to win the hearts of anyone who eats it!

Its origins are believed to trace back to Tunisia, where it was initially prepared by Berber communities. Today, it's enjoyed across the globe for its rich flavors, vibrant colors, and simple yet satisfying preparation. Warm and hearty, this aromatic dish is perfect to share with our loved ones this Easter Sunday.



  • ¼ cup (60 ml) Borges Extra Virgin Olive Oil
  • 1 large yellow onion, diced small
  • 1 red bell pepper, diced small
  • 1 teaspoon fine sea salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 8 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons sweet Hungarian paprika
  • ¼ teaspoon red pepper flakes
  • 1 28-ounce (794-gram) can diced tomatoes (with all their juices)
  • 3 ounces (85 grams) feta cheese, crumbled
  • 8 eggs
  • ¼ cup chopped flat-leaf parsley or cilantro
  • Crusty bread or pita for serving, optional



  • Heat the Borges Extra Virgin Olive Oil over medium heat in a heavy 12-inch frying pan with tall sides and a lid (which you'll use later).
  • Add onion and red bell pepper along with half the salt and the freshly ground black pepper.
  • Cook, stirring occasionally, for about five minutes, until somewhat tender.
  • Add garlic, cumin, paprika, and red pepper flakes and cook, stirring frequently, two minutes more.
  • Add tomatoes and remaining salt and simmer until slightly thickened, about 15 minutes.
  • Stir in feta.
  • Reduce heat to medium-low. Working one at a time, use a spoon to make a small well for each egg and crack egg into it.
  • Cover pan and simmer for 10-15 minutes, until whites are set.
  • Remove from heat and sprinkle with parsley or cilantro.
  • Serve with crusty bread or pita, if desired.


The array of delightful egg recipes available for Easter Sunday celebrations offers a testament to the versatility and charm of this humble ingredient. From classic favorites like soft-boiled eggs to hearty comfort dishes such as Shakshuka, egg dishes are easy to make and enjoy with the whole family!

As you gather with our loved ones to celebrate the joy and renewal of Easter, let the magic of eggs elevate your culinary experience and create cherished memories that will last a lifetime.








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