Spicy Baked Eggs & Veg

This is one of those dishes you can eat for any meal of the day!

Hint: Don't like chilli? Just leave it out.

Tip: Swap the veggies out for whatever you have on hand, asparagus or broccolini would work really well.

Note: We topped this dish with our Vegan Parmesan but it's completely optional. If dairy isn't a problem for you then parmesan cheese would also work beautifully.

Prep time: 5 mins
Cook time: 20 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 small tomato, diced

1/4 red onion, sliced

1/2 long green chilli, sliced

1/4 small capsicum, diced (30g)

1 large mushroom, diced (30g)

1/2 teaspoon of extra virgin olive oil

1 pinch of garlic powder

sea salt and fresh cracked pepper to taste

2 free range eggs

1/2 teaspoon of vegan parmesan (optional)

Method

Pre-heat your oven to 180°C - 350°F - Gas Mark 4

Grease a small baking dish and add the chopped veggies. Drizzle with the olive oil and add garlic powder, salt & pepper.

Toss to coat and cover the dish with foil. Bake for 5 minutes then remove from the oven.

Carefully remove the foil, give the veggies a mix then make 2 spaces in the mixture. Crack an egg into each space then return to the oven.

Cook for a further 10 to 15 minutes or until eggs are done to your liking. Sprinkle with the vegan parmesan if using and serve.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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