MealPlanned
- Breakfast
- 35 min
- Dairy-Free
- Gluten-Free
- Halal
- Kosher
- Pescatarian
- Vegetarian
Breakfast egg and veg traybake
Roasted peppers, tomatoes and potatoes with baked eggs (gluten-free, dairy-free).
- Calories
- 345
- Protein
- 17 g
- Carbs
- 33 g
- Fat
- 17 g
Per serving. Makes 2 servings.
Ingredients
- 300 g New potatoes
- 1 Red bell pepper
- 150 g Cherry tomatoes
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 4 Eggs
- 5 g Fresh parsley
Contains: Eggs. Always check the labels of what you buy.
Method
- Heat the oven to 200°C (180°C fan). Halve the potatoes and deseed and slice the pepper.
- Toss the potatoes, pepper and tomatoes with the oil and smoked paprika in a roasting tin.
- Roast for 18 minutes until the potatoes are almost tender.
- Make four gaps among the vegetables and crack an egg into each.
- Bake for 7 minutes more until the whites are set. Scatter with chopped parsley.
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