Roasted pepper baked eggs
By Amanda Grant
This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta
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Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 271
-
fat 10g
-
saturates 2g
-
carbs 30g
-
sugars 10g
-
fibre 5g
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protein 13g
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salt 0.5g
Ingredients
- ½ batch roasted red pepper sauce (see 'Goes well with…' below)
- 4 eggs
- 4 thick slices of ciabatta
- olive oil
- 1 garlic clove
- chopped parsley
Method
Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with…' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.
