Fancy something tasty this morning for breakfast? This breakfast serves 4 people and only contains 235 calories per serving. This is an interesting twist on eggs for breakfast, with robust flavours.
2 medium , Red pepper
1 tsp, Coconut Oil
1 medium, Onion, finely sliced
2 cloves, Garlic, finely sliced
100 g, Baby spinach,
500 g, Tomato passata,
2 tbsp, Capers, roughly chopped
10 olive, Olives in brine, pitted and roughly chopped
10 g, Fresh Basil, fresh, torn
8 small, Egg, whole,
1 g, Basil, fresh, extra for garnish
1 pinch, Black pepper, ground,
Preheat oven to 160°C (320°F), gas 3.
Brush melted coconut oil on to the peppers in a dish and place under a grill, until the skin blisters and blackens. Allow to cool then peel, remove stem and seeds and slice into 1cm strips.
Heat a large, ovenproof pan over a medium heat and add coconut oil. Cook the onion and garlic gently for a few minutes until soft. Add the spinach leaves and allow to wilt. Add the pepper, passata, capers, olives and basil and cook for a few minutes, stirring gently until warmed through.
Divide mixture between 4 individual ramekins and crack 2 eggs on top of each. Bake in the oven for 5–7 minutes or until egg whites are cooked, but the yolks still soft. Sprinkle torn basil leaves on top, season and serve.
Erika’s Tip: Never store Basil in the fridge, it will only turn black.