Not many people in the UK are familiar with baked eggs and that is a real shame as they are flipping lush ! A frugal, wholesome and healthy meal that can suit many diets and cultures, and with the key ingredients often in the reduced department, this is often a go to meal of ours.
A couple of years back, my beautiful sister in Law unfortunately was diagnosed with Cancer while pregnant with her second Baby. This really shook her to the core, as she was under 30, with a two year old and another baby due. Toma, spent all of her time studying diet and nutrition that would help her on her journey and since being given the all clear has turned her life around 360, She is now a super clean eater and always promotes how beneficial it is to eat a naturally colourful diet. She has since written a book in Norwegian and Lithuanian about her clean eating and is a regular on the TV and Media talking about her company NOM NOM, the book isn’t in English unfortunately, but hopefully it will hit our little island soon. I have been given several pointers from Toma and I will try and share these with you as often as I can.
You will need……
A good glug of olive oil
Tinned chopped tomatoes
1 diced onion
3 diced peppers
Salt and pepper
1/2 tsp cumin
Put the olive oil in a pan, heat it up for about 30 seconds and add the onions.
Fry until soft.
Add the peppers and fry for a further 2 minutes.
Add the tomatoes, salt, pepper and cumin. Give it a good stir, cover and let it gently bubble away for 10 minutes.
Crack 2 eggs into the mixture and stir.
Make 4 wells in the mixture and put gently drop the eggs into the wells ( I only added 2 in this picture !)
Cover and let the eggs cook for around 2 minutes, season then serve.
This is delicious served with pitta breads or homemade flat breads, and extra can be made and popped in the fridge for the following day.
On a health kick but refusing to kick the flavour ! Try this rustic chicken that is low in fat, but High in taste.