QUICK OVEN BAKED EGGS
Baked eggs are great for a hearty vegetarian breakfast, lunch or snack that’s versatile, quick and packed with
protein. Add a green salad for healthy and satisfying dinner. Ditch your full English and try this instead!
protein. Add a green salad for healthy and satisfying dinner. Ditch your full English and try this instead!
Per serving : 318kCal / Carbs 29g / Protein 19g / Fat 14g
Ingredients
1/2 tsp Olive Oil
1/2 Onion (finely chopped)
200g White Potato (peeled, cut into 1cm cubes)
1 tsp Paprika
2 tbsp Water
400g Tinned Chopped Tomatoes
pinch of Salt
pinch of Pepper
70g Spinach
4 Eggs (medium)
pinch of Parsley (roughly chopped)
How to make it
- Preheat the oven to 190°C (375°F)
- Heat the olive oil in a large frying pan or wok on a medium heat.
- Add the onion and cook for 2-3 minutes.
- Then add the potatoes, paprika and the water. Cook for 15 minutes. If it starts to stick to the pan just add a little more water.
- Add the tinned tomatoes, salt and pepper and heat until simmering. Next, add the spinach and stir until wilted.
- Pour the mixture into a casserole dish, make 4 spaces and crack the eggs into the spaces.
- Place in the oven for 15 minutes.
- Remove from the oven, sprinkle with parsley and serve.