Baked eggs make a delicious and filling lunch which I love cooking up in a small casserole dish and serving with pesto.
Donna’s Baked Eggs
Ingredients:
2 fresh eggs
80g vegetables - pepper, shallots, mushrooms, olive oil
80g vegetables - pepper, shallots, mushrooms, olive oil
Third of a can of chopped tomatoes
Method:
Finely slice your vegetables and add to a small casserole dish
Fry in olive oil for around ten minutes
Add in third of a can of chopped tomatoes and cook for a further 5 minutes
Add both eggs into a small bowl
Make two small holes in the casserole dish and drop your eggs in
Cover with a plate to cook through for about ten minutes
Add both eggs into a small bowl
Make two small holes in the casserole dish and drop your eggs in
Cover with a plate to cook through for about ten minutes
Serving:
Serve with fresh pesto
I follow Petronella’s The Human Being Diet plan so if you’re interested, you should read the book first which you can buy here.
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