- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Over 4 serves veg or fruit
Treat Mum to breakfast in bed with this baked eggs dish for one by Courtney Roulston. It’s made easy in the collectable KitchenAid Ovenware Small Baker, exclusive to Coles.
- Serves1
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1/2 brown onion, thinly sliced
- 1 red capsicum, seeded, sliced
- 1 garlic clove, finely chopped
- 1 long red chilli, seeded, thinly sliced
- 250g cherry tomatoes, quartered
- 60g Coles Australian Baby Spinach
- 1/2 cup basil leaves
- 2 Coles Australian Free-Range Eggs
- 40g goat’s cheese or fetta, crumbled
- Toasted Coles Finest by Laurent Rye Sourdough Vienna* slices, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat the oil in a medium frying pan over medium heat. Cook the onion and capsicum, stirring occasionally, for 3-4 mins or until just tender.
Step 2
Add the garlic and half the chilli and cook for 1 min or until aromatic. Add the tomato and 1/2 cup (125ml) water. Season. Bring to a simmer and cook, gently pressing down on the tomato occasionally, for 5 mins or until tomato collapses and sauce thickens slightly. Add the spinach and half the basil and cook, stirring, for 1 min or until spinach just wilts.
Step 3
Pour the tomato mixture into a small baking dish and use the back of a spoon to make 2 indents in the mixture. Break the eggs into each indent and top the mixture with goat’s cheese or fetta.
Step 4
Bake for 10-12 mins or until the eggs are cooked to your liking†. Season with cracked black pepper. Top with remaining basil and chilli. Serve with sourdough.
*Selected stores only.
†A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
Courtney Roulston's spicy baked eggs with spinach & goat’s cheese
- Serves1
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1/2 brown onion, thinly sliced
- 1 red capsicum, seeded, sliced
- 1 garlic clove, finely chopped
- 1 long red chilli, seeded, thinly sliced
- 250g cherry tomatoes, quartered
- 60g Coles Australian Baby Spinach
- 1/2 cup basil leaves
- 2 Coles Australian Free-Range Eggs
- 40g goat’s cheese or fetta, crumbled
- Toasted Coles Finest by Laurent Rye Sourdough Vienna* slices, to serve
Description
Treat Mum to breakfast in bed with this baked eggs dish for one by Courtney Roulston. It’s made easy in the collectable KitchenAid Ovenware Small Baker, exclusive to Coles.
Method
Step 1
Preheat oven to 180°C. Heat the oil in a medium frying pan over medium heat. Cook the onion and capsicum, stirring occasionally, for 3-4 mins or until just tender.
Step 2
Add the garlic and half the chilli and cook for 1 min or until aromatic. Add the tomato and 1/2 cup (125ml) water. Season. Bring to a simmer and cook, gently pressing down on the tomato occasionally, for 5 mins or until tomato collapses and sauce thickens slightly. Add the spinach and half the basil and cook, stirring, for 1 min or until spinach just wilts.
Step 3
Pour the tomato mixture into a small baking dish and use the back of a spoon to make 2 indents in the mixture. Break the eggs into each indent and top the mixture with goat’s cheese or fetta.
Step 4
Bake for 10-12 mins or until the eggs are cooked to your liking†. Season with cracked black pepper. Top with remaining basil and chilli. Serve with sourdough.
*Selected stores only.
†A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.