-
-
Add this recipe to your binder
This recipe is in your binder
-
Tunisian eggs and peppers recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
Similar to the Mexican huevos rancheros, these tomato-baked eggs have added North African flavour from fiery chilli and smoky paprika. Serve as a healthy yet filling breakfast, or easy supper. See method
Ingredients
- 4 mixed sweet peppers e.g. red, orange, yellow, green
- 2 medium red onions
- 2 cloves garlic, peeled and well crushed
- 1 large medium hot red chilli, de-seeded and chopped
- 2 tbsp olive oil
- 400g tin chopped tomatoes
- 1 tbsp red pesto
- 2 tsp red wine vinegar
- 2 tsp smoked paprika
- salt
- black pepper
- 8 eggs
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1265kj
303kcal
15%
-
Fat
20g
28%
-
Saturates
4g
22%
-
Sugars
13g
14%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 14.8g
Protein 18.1g
Fibre 4.6g
Method
- Deseed and thinly slice the peppers, peel and thinly slice the onions. Heat the oil in a large non-stick frying pan or saucepan, add the vegetables, stir and cook over medium heat for 5 minutes, stirring. Turn heat down, add garlic and chilli, put lid on and cook on low heat for 20 minutes or until the vegetables are soft and tinged golden.
- Add tomatoes to pan with the pesto, vinegar, paprika and seasoning, stir well and cook, uncovered, for 10 minutes. Transfer mixture to a large shallow ovenproof dish (or four individual dishes). Make eight 'wells' in the mixture and break an egg into each one. Bake in the centre of the oven at 190°C for 10 minutes. Sprinkle with a little black pepper and smoked paprika.
- Try serving each portion with 1 x 25g slice crusty wholemeal bread - adds 70 calories.
See more #EvenBetter recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.