Warm up win­ter morn­ings with our spicy egg and tomato baked brekkie.

Healthy Food Guide (Australia) - - CONTENTS -

Warm up win­ter morn­ings with this spicy Mex­i­can egg and tomato baked brekkie that’ll make your day

Mex­i­can baked eggs with toma­toes & lentils

Serves 6 Cost per serve $3.20 Hands-on time 10 min Cook­ing time 25 min

veg­e­tar­ian di­a­betes friendly

2 shal­lots, chopped

1 gar­lic clove, finely chopped

1 large red cap­sicum, diced

2 tea­spoons Mex­i­can spice mix

1 x 400g can cherry toma­toes

1 x 400g can no-added-salt

lentils, rinsed, drained

50g baby spinach, chopped

6 eggs 80g re­duced-fat feta, crum­bled

Co­rian­der leaves, to gar­nish

Tabasco, to serve (op­tional)

6 slices whole­grain sour­dough, toasted, to serve

1 Pre­heat the oven to 190°C. Spray a large oven­proof pan with olive oil and set the pan over a medium-high heat. Add shal­lots, gar­lic and cap­sicum; cook, stir­ring, for 5 min­utes. 2 Add the spice mix and cook for a fur­ther 1 minute. Add the cherry toma­toes, lentils and baby spinach. Stir to com­bine, then re­duce heat to low and sim­mer for 2 min­utes. Re­move the pan from the heat. 3 Make six in­den­ta­tions in the tomato mix­ture with a spoon. Care­fully crack one egg into each in­dent, then place the pan in the oven and bake for 15 min­utes, or un­til the eggs are cooked to your lik­ing. 4 Top eggs with crum­bled feta and co­rian­der leaves. Sea­son with cracked black pep­per and tabasco, if us­ing. Serve with a slice of toasted sour­dough.

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