Name: Roasted pepper baked eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 batch roasted red pepper sauce (see 'Goes well with…' below); 4 eggs; 4 thick slices of ciabatta; olive oil; 1 garlic clove; chopped parsley

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Roasted pepper baked eggs

Roasted pepper baked eggs

Amanda Grant

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4 out of 5.14 ratingsRate

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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

Healthy

Vegetarian

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Alternatives

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Showing items 1 to 3 of 3

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Ingredients

Nutrition

Units:

MetricUS

1/2 batch roasted red pepper

sauce (see 'Goes well with…' below)
4 eggs
4 thick slices of ciabatta
olive oil
1 garlic clove
chopped parsley

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Nutrition: per serving

kcal271
fat10g
saturates2g
carbs30g
sugars10g
fibre5g
protein13g
salt0.5g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, March 2017

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A star rating of 4 out of 5.14 ratings

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