Greek · Breakfast
Village Baked Eggs with Tomato (High-Protein)
Two eggs baked in a thick tomato and roasted red pepper sauce with cottage cheese and feta stirred through, topped with halloumi and parsley. Butter beans add fibre and substance. Baked in a small skillet until whites are just set, yolks still soft, and sauce bubbles at the edges.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
592Calories
52.8gProtein
31.5gFat
30.1gCarbs
10.6gSugar
8.2gFiber
1708mgSodium
487mgChol
15.1gSat Fat
1205mgPotassium
670mgCalcium
5.3mgIron
2.5mcgVitamin B12
49mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice onion and bell pepper, mince garlic, crumble feta and halloumi, measure butter beans and cottage cheese.
2
Heat olive oil in small oven-safe skillet over medium heat. Cook onion and bell pepper 4–5 minutes, stirring occasionally, until softened and lightly golden.
3
Stir in garlic, smoked paprika and oregano, cook 30 seconds until fragrant. Add canned tomatoes and butter beans, season with salt and pepper.
4
Simmer uncovered over medium-low heat 8–10 minutes until sauce thickens. Stir in cottage cheese off heat, make two shallow wells, crack in eggs.
5
Top with feta and halloumi, bake at 375°F for 8–10 minutes until whites set but yolks still soft.
6
Plate
Scatter parsley over the skillet and serve straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 1 cup120g, half a 14.5 oz can canned-tomatoes
- 1/2 cup120g onion
- 4 cloves4 cloves garlic
- 2/3 cup160g bell-pepper
- 1/2 cup120g cottage-cheese-full
- 3 oz86g feta
- 2 oz56g halloumi
- 2/3 cup120g butter-bean-cooked
- 2 tbsp2 tbsp olive-oil
- 1 tsp1 tsp smoked-paprika
- 1/2 tsp1/2 tsp oregano-dried
- salt and black-pepper, to taste
- 2 tbsp2 tbsp parsley
