Make-ahead egg pots recipe
Created by The Tesco Recipes team
Make these colourful egg pots ahead of time and you'll have 4 nutritious breakfasts for the week. Each pot provides 2 of your 5-a-day, vitamin C and a hit of protein for an energising and delicious start to the day.
See method- Serves 4
- Takes 30 mins plus cooling
- 170 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 2 garlic cloves, crushed
- 1½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp smoked tomato paste
- 400g tin chopped tomatoes
- 100g baby spinach
- 4 eggs
- 10g fresh flat-leaf parsley, leaves picked and roughly chopped (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 710kJ 170.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.6gProtein 10.2gFibre 3.2g
Method
- Heat the oil in a frying pan over a low heat and gently fry the onion and pepper for 8-10 mins, stirring often, until softened. Add the garlic, cook for 1 min, then stir through the spices and tomato paste. Stir-fry for 1-2 mins until fragrant.
- Add the chopped tomatoes, season and simmer for 8 mins or until thickened and reduced. Add the spinach in handfuls and stir through the sauce for 2 mins until wilted. Set aside to cool completely
- Meanwhile, bring a saucepan of water to the boil and boil the eggs for 8 mins. Immediately plunge the eggs into iced water to stop them cooking, then peel and finely chop.
- Divide the sauce between 4 lidded pots or containers. Spoon the egg over the top, then cover and store in the fridge for up to 4 days.
- To reheat, microwave on high for 2-3 mins until the egg and the sauce are piping hot throughout. Scatter over the parsley to serve, if using.
- See more Healthy breakfast ideas
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
