Eat More Vegetables: Chakalaka Breakfast Bites

On most days I am a walking contradiction.  I often would say that I think I am an undercover vegetarian, because I have the habit to always check out the vegetarian options on any restaurant menu first.  So why do I struggle so much with my vegetable intake?  If the general recommendation is to have at least 5 servings of fruit or vegetables per day, why is it that I barely manage to consume that number of portions in a week?

I  guess I can blame the general ‘bleh’ COVID-19 Life that we’ve been living the past year a bit for my lack of enthusiasm and energy when it comes to spending time in the kitchen.  It is clear that I need a bit of a challenge!  Inspiration hit while randomly hanging out on the internet yesterday.  I don’t know how I came across this, but I noticed that Eating Well had a “30-Day Eat More Vegetables” challenge a month or two ago.

I am always cautious to start a new series of blog posts, because my track record isn’t the best when it comes to consistency. At least I’m not in denial!

I may tweak a few of the prompts though.  The first one that caught my eye was Day 25 “Eat Some Beets”.  I am keen to try a variety of veggies, but I am not a fan of beetroot.  I will use some initiative as well!

Eating Well’s  Day 1 prompt is:  “Add Frozen Veggies to Eggs”, which I interpreted as “Add Veggies to Eggs“.

Eating Well 30 Day Eat More Vegg


The reasons for this was that I didn’t read the full article properly beforehand, I only had a couple of hours from reading about the challenge until breakfast time and I had leftovers that was ready to use!

Jan made the most delicious chakalaka over the weekend. The recipe is from Karl Tessendorf and Greg Gilowey’s “Beer Country’s Beer Food Fire” and is a scrumptious mix of veggies, spices and beans.  We had quite a bit left over, so I decided to make Chakalaka Breakfast Bites.

I used a mini-muffin pan, so I could make 12 mini-bites.

  • 3/4 cup chakalaka
  • 2 eggs
  • Seasoning to taste

Yes, that was seriously it.

  • Pre-heat the oven to 180C
  • Be sure to coat the muffin pan with non-stick spray before using it
  • Spoon a teaspoon of chakalaka in each of the muffin cups, be sure not to over-fill it.  About 3/4 full is fine.



















  • Whisk the eggs and season well.  I only used salt and pepper.













  • Top up the muffin cups with the egg mixture.










Bake for about 12 minutes, until the edges of the bites have pulled back from the sides of the muffin cups and the egg is cooked through.

And that’s it!  Leave to cool a bit and enjoy!



















That was Day 1 done and dusted!

Day Two’s prompt is “Try a Tofu Veggie Scramble”.  Let’s see how it goes!

By the way, you’re welcome to do this challenge with me!  Feel free to tag me in your posts on social media and show me what you’re cooking!


Featured Image:  Photo by Simona Sergi on Unsplash

One comment

  1. Pingback: Eat More Vegetables: Easy Tofu Curry - The Life and Times of Boozy Foodie

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top