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Baked Eggs with Capsicum and Tomatoes

Image via The Chef Gets Healthy by Tobie and Georgia Puttock

This easy one-dish breakfast option is guaranteed to satisfy any breakfast hunger.

Baked Eggs with Capsicum and Tomatoes

Serves 4

1 tbs extra virgin olive oil
1 small red onion, thinly sliced
1 red capsicum quartered, seeds and membrane removed, cut into thin strips
400 g cherry tomatoes
1 large clove garlic, finely chopped
1 red bird’s-eye chilli, finely chopped (optional)
4 eggs
handful of flat-leaf parsley leaves, shredded
sea salt and cracked black pepper
freshly grated parmesan, to serve

Preheat the oven to 180°C. Heat the olive oil in a large ovenproof frying pan over medium heat.

Add the onion and capsicum and cook, stirring often, for 5 minutes. Add the tomatoes, garlic and chilli, if using, along with ½ cup (125 ml) of water. Stir to combine, then place the pan in the oven and bake for 5–8 minutes or until the capsicum and onion are softened.

Remove the pan from the oven and use a wooden spoon to make 4 little pockets in the vegetable mixture.

Crack an egg into each pocket, then bake for a further 5 minutes or until the eggs are set.

Remove from the oven, sprinkle with the parsley and season with salt and pepper, to taste. Serve scattered with a little parmesan, if desired.

The Chef Get's Healthy

Recipe courtesy of The Chef Gets Healthy by Tobie and Georgia Puttock. Photographed by Sharyn Cairns. Published by Lantern, RRP $39.99

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