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.
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