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Traybaked eggs recipe

1 rating

Jamie Oliver says, "This is great as a quick brunch or lunch. Bring the tray to the table and get everyone to dig in." See method

Ingredients

of the reference intake
Carbohydrate 69.8g Protein 20.1g Fibre 6.9g

Preheat the oven to gas 4, 180°C, fan 160°C. Place the cherry tomatoes in a large, high-sided roasting tray. Peel the garlic and finely grate it over the tomatoes. Sprinkle over the paprika, a pinch of sea salt and black pepper and 1 tbsp olive oil. Roast for 30 mins until the tomatoes have broken down and are juicy.
Remove the tray from the oven and make 4 little wells in the tomato mixture. Crack in the eggs, then slice the baton on an angle into 4 slices and push into the sauce. Return the tray to the oven for 7 mins, or until the eggs are cooked to your liking.
Meanwhile, core the apple, destone and peel the avocado, then finely chop everything and transfer to a bowl. Pick the mint leaves, slicing any large ones, and add to the bowl, then squeeze over the lime juice. Season to taste and drizzle over a little extra virgin olive oil.
Bring the tray to the table, with the salad on the side, and get involved!

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