Middle Eastern · Breakfast
Eggs baked in peppers and feta
Eggs baked into softened peppers with feta and olive oil, without the usual tomato load.
- Calories
- 413 kcal
- Protein
- 21 g
- Carbs
- 11 g
- Fat
- 31 g
- Prep
- 5 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy, egg.
Ingredients
- 2¼ eggs Eggs
- ½ pepper Bell peppers
- 40 g Feta
- 1 tbsp Olive oil
- ¼ onion Onion
- ¾ tsp Smoked paprika
- 4 g Parsley
Method
- Soften the onion and peppers in the oil over a medium heat for ten minutes, until collapsing.
- Stir in the paprika, then make two wells and crack in the eggs.
- Cover and cook for six minutes, until the whites are set and the yolks still loose.
- Crumble over the feta and scatter with parsley.
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