Baked eggs with broccoli
Eggs are such a useful ingredient, and help turn humble leftovers into fabulous suppers.
SERVES 4 PREP 10 mins COOK 30 mins EASY V
1 tbsp olive oil
1 large onion, finely sliced
2 garlic cloves, crushed 400g can chopped tomatoes
200g long-stemmed broccoli
150g additions of your choice, such as chopped bacon, chorizo, salami, smoked salmon or smoked mackerel (optional)
4 free-range eggs
1 Heat the oven to 180C/160C fan/ gas 4. Heat the oil in a non-stick ovenproof frying pan and fry the onion for 10 mins until softened. Add the garlic, fry for 30 seconds more, then add the tomatoes. Season and bubble for 10 mins.
2 Bring a small pan of water to the boil. Cook the broccoli for 2-3 mins. Drain, rinse under cold running water and chop into small pieces, then add to the pan with the tomato mixture. If you’re adding any meat or fish, stir these in now (you may want to crisp up any bacon or chorizo in a separate pan first).
3 Make four little gaps in the mix using the back of a wooden spoon and crack an egg into each. Transfer the pan to the oven and bake for 8-10 mins until the egg whites are set but the yolks are still soft.
GOOD TO KNOW healthy • low cal • vit c • iron • 2 of 5-a-day • gluten free
PER SERVING 177 kcals • fat 9g • saturates 2g • carbs 10g • sugars 8g • fibre 4g • protein 12g • salt 0.3g