Name: Baked eggs with capsicum and tomato
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 small red onion, thinly sliced; 1 red capsicum, quartered, seeds and membrane removed, cut into thin strips; 400 gram cherry tomatoes (mixture of varieties); 1 clove garlic, finely chopped; 1 red bird's eye chilli, finely chopped (optional); 4 eggs; handful of flat-leaf parsley leaves; sea salt and cracked black pepper; freshly grated parmesan, to serve

Baked eggs with capsicum and tomato

Light and fresh, quick to make and absolutely delicious, this baked egg dish from Tobie Puttock's book, 'The Chef Gets Healthy', makes the ultimate breakfast any day of the week.

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Serves 4

Prep

Cook

20M

Total

25M

Ingredients

1 tablespoon extra virgin olive oil

1 small red onion, thinly sliced

1 red capsicum, quartered, seeds and membrane removed, cut into thin strips

400 gram cherry tomatoes (mixture of varieties)

1 clove garlic, finely chopped

1 red bird’s eye chilli, finely chopped (optional)

4 eggs

handful of flat-leaf parsley leaves

sea salt and cracked black pepper

freshly grated parmesan, to serve

Method

1.Preheat the oven to 180°C.

2.Heat the olive oil in a large ovenproof frying pan over medium heat.

3.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.

4.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.

5.Remove from the oven, sprinkle with the parsley and season with salt and pepper, to taste. Serve scattered with a little parmesan, if desired.

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