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Italian baked eggs
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2 sprays of olive oil spray
1 medium red onion, thinly sliced
250g pack Waitrose Courgette Spaghetti, or 1 large courgette grated
350g tub Waitrose Pepperonata Pasta Sauce
4 Waitrose British Blacktail Medium Free Range Eggs
Basil leaves, to serve
1. Heat a medium-sized non-stick frying pan or skillet, add the oil then the sliced onion, stir over a medium heat for 5 minutes until softened. Add the courgette spaghetti and toss carefully with the onion for 1 minute.
2. Add the pepperonata sauce and bring to simmer. Make 4 hollows in the mixture, break in the eggs, season lightly, then reduce the heat to low.
3. Cover the pan and cook for about 10 minutes until the eggs are just set. Scatter with basil leaves then serve.
Typical values per serving:
1 of your 5 a day/gluten free/high in protein
This recipe was first published in August 2018.