| | Baked eggs with tomato and sweet peppers
Baked eggs with tomato and sweet peppers
Baked eggs with tomato and sweet peppers 4.3-5 9
  • Calories: 1202 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, beans, peppers and water. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened slightly.
  2. Divide tomato mixture between two 375ml (1 1/2 cup) ovenproof dishes. Make an indent in each dish. Carefully crack an egg into each indent. Bake for?20 minutes or until cooked to your liking. Serve?toasted bread.
Time for preparing:
40 min.
Servings:
2

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 long fresh red chilli, deseeded finely chopped
  • 250ml (1 cup) canned chopped tomatoes and tomato paste
  • 400g can cannellini beans, rinsed and drained
  • 75g drained sliced baby peppers
  • 125ml? (1/2 cup) water
  • 2 eggs
  • 2 slices wholegrain bread, toasted
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