A filling, healthy, veggie-loaded breakfast that is easy to make and will start your day off the best way possible! A few mins prep the night before makes this very quick and easy to make, and the fun look of the "basket" makes it more appealing to kids as well as adults.
- 2 red bell peppers (or your favourite colour peppers)
- 1 tbsp extra virgin olive oil
- 4 medium eggs
- 2 tbsp fresh coriander, parsley or chives, roughly chopped
- handful frozen peas, optional
- 4 tbsp breadcrumbs or chopped nuts, optional
- salt & pepper
- sugar free hot sauce, optional
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Preheat the oven to 200C/400F/gas 6. Halve the peppers lengthways and scrape out the seeds and white pith. Rub the pepper halves all over with the olive oil, lay face down on a lined baking tray and roast for 15 mins until slightly softened and a little blistered (you don't want them totally soft or the eggs will just pool out when you crack them in!). I like to do this step the night before and keep the cooked peppers in the fridge in an airtight container until the morning, when I preheat the oven back to 200C/400F/gas 6.
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Turn the pepper halves face up on a baking tray or pressed ever so slightly into the holes of a muffin tins, then crack an egg into each half. Top with the fresh herbs, peas, breadcrumbs or nuts (if using) and seasoning. Return to the oven for 10 mins, until the whites of the eggs are set but yolks are still runny (you can also do this under the grill/broiler set to medium for about 8-10 mins). Serve warm with hot sauce, if you like. Also yummy with sugar free wholemeal scones (biscuits to American readers) or sourdough toast.