Paprika Roasted Vegetables with Feta and Poached Egg

I had this for my weekend brunch however, it can also make a lovely lunch or dinner. This is a low calorie meal that leaves you feeling satisfied and is super easy to make.

Ingredients:

Makes 2 servings

no1

Half a large sweet potato

100g button mushrooms

1 medium carrot

Half a large yellow pepper

1 large red bell pepper

2 medium eggs

Half a medium onion

100g beetroot

30g feta cheese

salt and pepper

1 tbsp paprika

3/4 garlic cloves

2 tsp olive oil

Method:

Chop up the mushrooms, peppers, carrot, onion and sweet potato.

n03

Add all of the chopped vegetables to a bowl and drizzle 2 tsp of olive oil over them along with some salt and pepper and 1 tbsp of paprika.

no2

Once you’ve tossed the vegetables in oil, salt & pepper and paprika, add to a baking tray and place 3/4 garlic cloves among the veg.

n04

Bake your veg at 200°C for 20-25mins until browned

n08

Once veg have been cooked, chop up 100g of beetroot and mix into the warm vegetables.

n06

n09

Separate the veg out on two plates and crumble 15g of feta on top of each plate.

Poach two eggs and place on top of the vegetables and feta.

How to poach eggs:

Boil water in a pan and add a tbsp of vinegar to the simmering water.

Using a spoon, stir the simmering water to create a gentle whirlpool.

Crack your egg into the whirlpool and cook for 3 -4 mins.

Here is a link to a BBC Good Food “How to” video.

Serve immediately.

no10

n0.12

Nutritional Information per serving:

271kcal; 27g carbohydrates; 11g protein; 13g fat.

Advertisements