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Chilli and tomato baked eggs recipe
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25 ratings
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
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
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Energy
1825kj
438kcal
22%
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Fat
29g
42%
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Saturates
8g
42%
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Sugars
17g
19%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 18.1g
Protein 23.1g
Fibre 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.
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