Tunisian eggs and peppers recipe
Similar to the Mexican huevos rancheros, these tomato-baked eggs have added North African flavour from fiery chilli and smoky paprika. Serve as a healthy yet filling breakfast, or easy supper.
See method- Serves 4
- 8mins to prepare and 45mins to cook
- 303 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 4 mixed sweet peppers e.g. red, orange, yellow, green
- 2 medium red onions
- 2 cloves garlic, peeled and well crushed
- 1 large medium hot red chilli, de-seeded and chopped
- 2 tbsp olive oil
- 400g tin chopped tomatoes
- 1 tbsp red pesto
- 2 tsp red wine vinegar
- 2 tsp smoked paprika
- salt
- black pepper
- 8 eggs
Each serving contains
- Energy
- 1265kJ 303.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 14.8gProtein 18.1gFibre 4.6g
Method
- Deseed and thinly slice the peppers, peel and thinly slice theonions. Heat the oil in a large non-stick frying pan or saucepan, add the vegetables, stir and cook over medium heat for 5 minutes, stirring. Turn heat down, add garlic andchilli, put lid on and cook on low heat for 20 minutes or until the vegetables are soft and tinged golden.
- Add tomatoes to pan with the pesto, vinegar, paprika and seasoning, stir well and cook, uncovered, for 10 minutes. Transfer mixture to a large shallow ovenproof dish (or four individual dishes). Make eight 'wells' in the mixture and break an egg into each one. Bake in the centre of the oven at 190°C for 10 minutes. Sprinkle with a little black pepper and smoked paprika.
- Try serving each portion with 1 x 25g slice crusty wholemeal bread - adds 70 calories.
- See more #EvenBetter recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
