Baked eggs with tomato and sweet peppers

Cooking Eggs Baked eggs with tomato and sweet peppers

Serve these healthy baked eggs with toasted bread to mop up the delicious tomato and bean sauce.

Lables: Lower gi Fish free Lactose free Milk free Shellfish free
  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.

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

Adv

Autors
Preparation time
5
Cooking time
40
Difficulty
Easy
Serves
2 people
Method
Baking
Category
Eggs
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