Really easy roasted red pepper sauce
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta
Roasted pepper baked eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1/2 batch roasted red peppersauce (see 'Goes well with…' below)
- 4 eggs
- 4 thick slices of ciabatta
- olive oil
- 1 garlic clove
- chopped parsley
Nutrition: per serving
- kcal271
- fat10g
- saturates2g
- carbs30g
- sugars10g
- fibre5g
- protein13g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with…' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
step 2
Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.
