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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Chocolate Pots

Whether you’re single or taken, Valentine’s Day is ALL about chocolate!!!

val day

Just in time for Valentine’s, I have my 140kcal chocolate pots so you can enjoy the night without going overboard on the calories. These chocolate pots are wonderfully rich, smooth and satisfying.

This recipe makes 7/8 pots but the nutritional info is calculated for 8.

choc pots ingreds

Ingredients:

Serves 8 

50g boiled and mashed sweet potato

1 large banana (or 2 small)

1 whole egg

3 egg whites

130g 70-80% dark chocolate

35g honey

1 tsp vanilla essence or almond essence

Method:

choc pots sweet potato     Pre heat the oven to 180°C.

Chop up the sweet potato into small cubes (the smaller the cubes, the faster it will boil) and place into boiling water.   Simmer for 15minutes until the sweet potato is soft when you poke it with a fork. Drain the water and mash sweet potato with fork.

In a bowl, mash up the banana and add the mashed sweet potato, 1 tsp of vanilla essence or almond essence, the whole egg and honey. Combine together and set aside.choc pots mix

choc pots melt

Break up the chocolate into cubes and place in a glass bowl over boiling water. Keep an eye on the chocolate so that it doesn’t burn. Stir every now again. Once most of the lumps are gone, take the pan off the heat and keep stirring until all lumps are gone.

Add the mixture of banana, sweet potato, honey, egg to the bowl of melted chocolate and stir until fully combined. To make your mixture smoother, you can give it a blitz in a blenderchoc pots all together choc pots bulletLeave your chocolate mixture to sit. choc pots egg whites

Separate egg whites and whisk until they become slightly stiff.

The final step is to fold the egg whites into your chocolate mixture.

choc pots egg white fold

choc pots before cook

choc pots after cook

Add your mixture to oven safe ceramic pots (I got mine in Tiger, Rathmines, Dublin) and bake in the oven for 8 minutes.

I served mine with some pomegranate seeds and some desiccated coconut.

pom

finish 2

Nutritional Composition (per pot):

144kcal; 8g Fat; 14g Carbohydrate; 4g Protein 

finish