Baked Eggs with Capsicum and Tomatoes. This easy one-dish breakfast option is guaranteed to satisfy any breakfast hunger.
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)
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.
Recipe courtesy of The Chef Gets Healthy by Tobie and Georgia Puttock. Photographed by Sharyn Cairns. Published by Lantern, RRP $39.99