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.
Makes 2 servings
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
30g feta cheese
salt and pepper
1 tbsp paprika
3/4 garlic cloves
2 tsp olive oil
Chop up the mushrooms, peppers, carrot, onion and sweet potato.
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.
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.
Bake your veg at 200°C for 20-25mins until browned
Once veg have been cooked, chop up 100g of beetroot and mix into the warm vegetables.
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.
Nutritional Information per serving:
271kcal; 27g carbohydrates; 11g protein; 13g fat.