Crunchy baked eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 red pepperdeseeded and sliced
- 3 plum tomatoeschopped
- 2 tbsp chopped fresh basil
- 50g softened butter
- 1 garlic clovecrushed
- 4 medium-thick slices white bread
- 4 small eggs
Nutrition: per serving
- kcal342
- fat21g
- saturates9g
- carbs29g
- sugars0g
- fibre2g
- protein11g
- salt1.12glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Heat the oil, then cook the pepper until soft, stirring occasionally. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.
step 2
Meanwhile, mix the butter and garlic together and use to butter both sides of the bread. Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.
step 3
Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set. Serve hot with a green salad and some basil leaves.
