Roasted Peppers And Baked Eggs

In my bid to kick start my New Year healthily I have tried out one of Amelia Freer’s breakfast recipes. I chose the roasted peppers and baked eggs because it said that these could be eaten cold later – perfect for me to make the night before rather than at 5am.

I used up some of my salad drawer that was going slightly limp rather than buying specifically for this recipe as I never really tend to plan in advance.


  • 3 mixed peppers, halved with seeds removed
  • Olive Oil
  • 8 vine tomatoes, finely chopped
  • 2 tsp balsamic vinegar
  • Handful of rocket – roughly chopped
  • 6 eggs


  1. Preheat the oven to 180C. Put the halved peppers onto a baking tray and drizzle with olive oil. Roast for 10 minutes
  2. Mix the tomatoes, rocket and balsamic vinegar in a bowl. Season with salt and pepper to taste.
  3. Remove the peppers from the oven and spoon in the tomato mixture. Make a well in the centre and break the egg over trying not to let it spill over the sides
  4. Return to the oven and bake for 15 -20 minutes or until the egg yolk is as you like it. I opted for hard boiled as I would be eating them cold.
It’s a super tasty (and healthy) way to start the day either hot or cold. What healthy breakfast recipes are your favourite?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close