Egg and Capsicum Light Bake
ContinentalHealthyGolden eggsEasy
Eggs baked over soft capsicum and onion with a sprinkle of herbs — a light oven dish with no frying.
Prep time8 min
Cook time20 min
Total time28 min
Servings1
Ingredients
- 2 eggs
- 1 capsicum, sliced
- 1 small onion, sliced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp cooking oil
- Fresh parsley or coriander
Method
- Heat the oven to 180°C.
- Toss capsicum and onion with oil, salt and pepper in a baking dish.
- Bake for 8 minutes until soft.
- Make two wells and crack an egg into each.
- Sprinkle oregano.
- Bake for 10–12 minutes until the whites are set.
- Garnish with herbs and serve.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)13 g
Fat (estimate)13 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Bake until the whites are fully set. Allergic to eggs? This recipe is not suitable — try the baked mushroom cups with paneer. Eat fresh.