Roasted pepper baked eggs

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

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 271
  • fat 10g
  • saturates 2g
  • carbs 30g
  • sugars 10g
  • fibre 5g
  • protein 13g
  • 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

  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.

  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.

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