Spicy Baked Eggs

It was too rainy to leave the house this morning BUT  it was a bank holiday (WOOP WOOP!) so I had lots of free time to make our own brunch and also managed to keep it under 300 calories! This dish is dead easy to make, it has all the taste with half the calories and it looks beautiful on the kitchen table!

Ingredients:

Serves 2

baked eggs ingred

4 eggs, keep them at room temperature before making this recipe.

1 medium red onion

400g tin of chopped tomatoes

1 medium bell pepper

30g of feta cheese

100g rocket

10 cherry tomatoes, halved.

salt and pepper

chilli flakes/fresh chilli

2 crushed cloves of garlic

*Note: your frying pan must fit into your grill oven*

Method:

fried onion

  • Finely chop the red onion and add to a non-stick frying pan (or use a low kcal spray oil) with the crushed garlic cloves – keep on a medium heat until the onion becomes slightly translucent

onion and tomato

  • Next add the tin of chopped tomatoes with a generous helping of ground pepper and keep on the medium heat for 4-5minutes

ALL the tomatos

  • Once the tomato mixture starts to bubble, turn the heat down to the lowest setting and add the cherry tomatoes.

baked eggs

  • Add the chopped peppers to your mixture and then using your spatula, one at a time, create four small holes in your mixture and crack an egg into each hole. It doesn’t have to be perfect, don’t worry! The eggs will sink to the bottom of the mixture anyway and will form proper shapes as they cook.

baked eggs under grill

  • Once the egg whites have turned opaque, crumble the feta on top and place your pan under the grill for 3-5minutes. Keep watching your pan as it can burn very quickly.

baked eggs done

  • You know the recipe is ready to serve when the eggs have cooked on top, there should be no clear egg white left and it shouldn’t be very wobbly, you can then remove the pan and sprinkle the rocket and chilli flakes/fresh chilli on top.
  • I love serving this recipe straight from the pan but be careful as it can be very hot after being in the grill. This recipe is best served immediately, with a side salad and some sweet potato wedges!

happy roomate

*Pictured above: A very happy roommate!*

berforeafter

Nutritional information per serving :

275kcal, 20g protein, 14g fat, 16g carbohydrate, 6g fibre.

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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.