Spicy baked eggs

Spicy baked eggs

By
From
Tiffiny's Lighten Up Cookbook
Makes
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 onion, finely diced
1/2 red capsicum, sliced
1 garlic clove, minced
400g tinned chopped tomatoes
1/2 teaspoon harissa paste
1/4 cup water
4 eggs
4 tablespoons ricotta
1/2 cup spring onion, finely sliced

Method

  1. Preheat oven to 200°C.
  2. Sauté the onions in the oil over medium heat for 5 minutes, then add the capsicum and garlic and cook for a further 2 minutes until the mixture is softened. Add the tomatoes, harissa and water. Simmer for 10 minutes.
  3. Divide the tomato mixture between four 250 ml ramekins. Make a well in the centre of each dish and crack an egg into it. Scatter the ricotta over the top and bake for 10–12 minutes, until the whites are just set. Garnish with spring onion to serve.

Note

  • Harissa is a type of chilli paste that can be bought from Middle Eastern food stores and some supermarkets.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again