Baked eggs with peppers, spinach and tomato - Recipes - Slimming World

Baked eggs with peppers, spinach and tomato

Baked eggs with peppers, spinach and tomato
  • Serves: 4
  • Prep time: 10 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:
      FREE

A hearty one-pot meal with a delicious combination of flavours. If you’d like it more meaty, add chunks of cooked skinless chicken, lean ham or bacon when you add the eggs.

ingredients

  • 400g new potatoes, thickly sliced
  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 orange pepper, deseeded and cut into small pieces
  • 400g can cannellini beans, drained and rinsed
  • 400g can chopped tomatoes with herbs
  • 300ml passata
  • 1-2 tbsp Worcestershire sauce
  • 100g spinach
  • 4 medium eggs
  • Handful of basil, to serve

method

  1. Boil the potatoes for 10 minutes, or until just tender. Drain well.
  2. Meanwhile, spray a large frying pan with low-calorie cooking spray and place over a medium-high heat. Add the onion, garlic and pepper and stir-fry for 5 minutes until softened.
  3. Stir in the potatoes and beans, then add the tomatoes, passata and Worcestershire sauce to taste. Season, then simmer for 10-12 minutes, or until thickened.
  4. Stir through the spinach and allow to wilt. Make 4 shallow indents in the mixture and crack an egg into each one. Cover and cook gently for 5 minutes, or place under a medium-hot grill, until the eggs are set to your liking. Add a twist of black pepper and serve sprinkled with basil leaves.

Tip: Swap Worcestershire sauce for any Free vegetarian alternative to make the recipe vegetarian-friendly.

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