Crunchy baked eggs

Crunchy baked eggs
If you have about 30 minutes to spend in the kitchen, Crunchy baked eggs might be a tremendous lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 276 calories, 9g of protein, and 19g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. 29 people found this recipe to be flavorful and satisfying. It works well as a breakfast. Head to the store and pick up olive oil, butter, garlic clove, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Crunchy Chocolate Eggs, Crunchy Romaine Salad With Eggs and Croutons, and Dinner Tonight: Eggs in Purgatory (Eggs Baked in Tomato Sauce).

Instructions

1
Heat oven to 180C/fan 160C/gas
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OvenOven
2
Heat the oil, then cook the pepper until soft, stirring occasionally.
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PepperPepper
Cooking OilCooking Oil
3
Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.
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TomatoTomato
BasilBasil
4
Meanwhile, mix the butter and garlic together and use to butter both sides of the bread.
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ButterButter
GarlicGarlic
BreadBread
5
Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.
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BreadBread
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6
Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set.
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PepperPepper
BreadBread
EggEgg
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7
Serve hot with a green salad and some basil leaves.
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Fresh BasilFresh Basil

Equipment

DifficultyNormal
Ready In30 m.
Servings4
Health Score7
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