Chilli and tomato baked eggs recipe
Warming chilli and tomato sauce meets peppers, spinach and feta in this lazy baked eggs dish, which takes just 20 minutes to make. Finish by cracking four golden-yolked eggs on top and serve with crusty bread or flatbreads for an indulgent weekend brunch.
See method- Serves 2
- 20 mins to cook
- 438 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 tsp olive oil
- 150g frozen sliced mixed peppers
- 340g jar Tesco Finest tomato and chilli pasta sauce
- 80g baby spinach
- 4 tbsp Tesco Finest 0% fat Greek yogurt
- 4 Tesco Finest free-range Bluebell Araucana eggs
- 50g Tesco Finest barrel aged feta
- Tesco Finest white sourdough loaf, to serve
Each serving contains
- Energy
- 1825kJ 438.0kcal
- Fat
- 29g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 18.1gProtein 23.1gFibre 5.4g
Method
- Heat the olive oil in a lidded frying pan over a medium-high heat, add the frozen mixed peppers and stir-fry for 2 mins. Pour in the Tesco Finest tomato and chilli pasta sauce and 100ml water, stir, then simmer for 4 mins. Scatter over the baby spinach and allow to wilt before folding through.
- Swirl through the Tesco Finest 0% fat Greek yogurt, then make 4 shallow depressions in the sauce and crack in the Tesco Finest Bluebell Araucana eggs. Cook over a medium heat for 8-10 mins, covering after 4 mins, until the whites have set and the eggs are cooked to your liking.
- Crumble over the Tesco Finest barrel aged feta and finish with cracked black pepper. Serve with crusty bread or flatbreads, if you like.
- See more Breakfast recipes
