Healthy in a hurry
BAKED EGGS WITH SHREDDED CHICKEN
SERVES: 4 PREP: 15 MINS COOK: 35-40 MINS
2 red onions, diced
Red & yellow peppers, diced 2 cloves garlic, finely chopped 1 tsp paprika
1 tsp cumin powder
1 tsp dried oregano
25g (1oz) tomato purée
1 can chopped tomatoes 2 cooked chicken breasts, shredded
4 eggs
1. Place a pan on the heat, add a little oil. Add the onion, peppers and garlic.
2. Begin to fry until the onions start to wilt. Add the spices and herbs and fry to coat all the veg.
3. Preheat the oven to 170°C/325°F/ Gas Mark 3.
4. Once all the veg has cooked and it begins to colour add the tomato paste and mix through the veg.
5. Cook the tomato paste for 4-5 mins then add the chopped tomatoes. Cook
for a further 20 mins on a low heat.
6. Add the shredded chicken and mix through the sauce.
7. Make 4 wells in the top of the dish and crack the eggs into them.
8. Place the pan into the preheated oven and cook for 20-30 mins or until the egg white is cooked and the egg yolk is still runny.
Per serving: 231 cals, 6g fat (1.5g sat fat), 12g sugar, 0.3g salt