Mediterranean Baked Eggs
Some might say this is a fancy way to start the day!
- 12 large Eggs
- 1 cup Feta Cheese
- 400 g Diced Tomatoes
- 3 clove Garlic
- 1 medium Brown Onion
- 1 medium Red Capsicum
- 1 tsp Cumin
- 2 tsp Ground Paprika
- 1 whole Red Chilli
- ¼ cup Flat Leaf Parsley
- 1 tsp Extra Virgin Olive Oil
- 12 cafe slices Mixed Grain Bread
Heat the oil in a large deep frying pan over medium-low heat.
Mince the garlic and dice the onion, chilli, and capsicum.
Cook the onion and capsicum stirring for 5-7 minutes or until soft.
Add the garlic, cumin, paprika and half the chilli and cook, stirring for 1 minute or until fragrant.
Add the tomato and 1/2 cup of water and bring to the boil.
Reduce the heat and allow to simmer, uncovered for 5 minutes.
Using the back of a spoon, make 12 small indents in the tomato mixture then carefully crack in the eggs into the indents.
Allow to simmer again, covered, for 5-7 minutes or until the eggs are just set or cooked to your liking.
Toast the bread.
Serve on toast with scattered with feta, parsley and the remaining chilli.
Don't want to miss anything?
Get the latest recipes, workouts, success stories, tips and more right in your inbox.