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Chilli and tomato baked eggs recipe

Chilli and tomato baked eggs recipe

22 ratings

Warming chilli and tomato sauce meets peppers, spinach and feta in this lazy baked eggs dish, which takes just 20 minutes to make. Finish by cracking four golden-yolked eggs on top and serve with crusty bread or flatbreads for an indulgent weekend brunch. See method

  • Serves 2
  • 20 mins
  • 432 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 tsp olive oil
  • 150g frozen sliced mixed peppers
  • 340g jar Tesco Finest tomato and chilli pasta sauce
  • 80g baby spinach
  • 4 tbsp Tesco Finest 0% fat Greek yogurt
  • 4 Tesco Finest Bluebell Araucana eggs
  • 50g Tesco Finest barrel aged feta

Each serving contains

  • Energy

    1805kj
    432kcal     22%

  • Fat

    28g 41%

  • Saturates

    8g 42%

  • Sugars

    18g 20%

  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 18.7g Protein 23.3g Fibre 5.6g

Method

  1. Heat the olive oil in a lidded frying pan over a medium-high heat, add the frozen mixed peppers and stir-fry for 2 mins. Pour in the Tesco Finest tomato and chilli pasta sauce and 100ml water, stir, then simmer for 4 mins. Scatter over the baby spinach and allow to wilt before folding through.
  2. Swirl through the Tesco Finest 0% fat Greek yogurt, then make 4 shallow depressions in the sauce and crack in the Tesco Finest Bluebell Araucana eggs. Cook over a medium heat for 8-10 mins, covering after 4 mins, until the whites have set and the eggs are cooked to your liking.
  3. Crumble over the Tesco Finest barrel aged feta and finish with cracked black pepper. Serve with crusty bread or flatbreads, if you like.

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