Looking for a rich, tasty and healthy breaky that’s high in protein but low in far? So are we. Luckily healthy chef Lola Berry is on hand to show us one of her favourite recipes. Don’t wait until Sunday to have these baked eggs, they’re perfect for a mid-week breakfast as well.
(Serves 2)
You’ll need:
1 tbsp coconut oil
1/2 red onion, sliced
1 × 400g can diced tomatoes (or 400 g fresh tomatoes, diced)
Sea salt and freshly-ground black pepper
8 pitted kalamata olives
1 × 140g jar marinated artichoke hearts, drained and halved crossways
50g salami, sliced
4 eggs
1/4 tsp chilli flakes (optional)
2 tbsps chopped mint
1 quarter preserved lemon, flesh removed and rind, finely sliced
1. Preheat the oven to 200°C.
2. Melt the oil or fat in an ovenproof frying pan over medium heat. Add the onion and cook for 4–5 minutes until soft. Stir in the tomatoes and cook for
10 minutes until slightly reduced. Season with salt and pepper and stir through the olives, artichoke and salami.
3. Make four indentations in the tomato mixture with the back of a spoon and crack an egg into each. Bake in the oven for 10–15 minutes until the whites have set and the yolks are soft, or cook further to your liking. To finish, sprinkle with the chilli flakes (if using), mint and preserved lemon.
For more of Lola Berry’s recipes, check out her book, THE HAPPY LIFE by Lola Berry. Published by Plum, RRP $39.99
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