Roasted pepper baked eggs

Roasted pepper baked eggs

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Prep: 5 mins Cook: 10 mins

Easy

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal271
  • fat10g
  • saturates2g
  • carbs30g
  • sugars10g
  • fibre5g
  • protein13g
  • salt0.5g
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Ingredients

  • ½ batch roasted red pepper sauce (see 'Goes well with…' below)
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 thick slices of ciabatta
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove
  • chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

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