Roasted pepper baked eggs
- Preparation and cooking time
- Serves 4
This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta
- STEP 1
Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with…' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
- STEP 2
Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.