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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
  • Serves 4
  • Easy
  • Calories 271
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 10
  • Protein 13
  • Fat 10
  • Fibre 5
  • Salt 0.5

Nutrition per serving

  • Calories 271
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 10
  • Protein 13
  • Fat 10
  • Fibre 5
  • Salt 0.5

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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