Name: Breakfast bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 6 thick slices (about 200g) sourdough bread, roughly torn; 1 medium red capsicum, cut into 2cm pieces; 1 medium yellow capsicum, thickly sliced; 1 large red onion, halved, cut into wedges; 250 gram cherry tomatoes; olive oil cooking spray; 1/4 cup chopped flat-leaf parsley; 150 gram fresh low-fat ricotta; 6 eggs, at room temperature

Breakfast bake

Serves 6

Prep

10M

Cook

25M

Total

35M

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Ingredients

6 thick slices (about 200g) sourdough bread, roughly torn

1 medium red capsicum, cut into 2cm pieces

1 medium yellow capsicum, thickly sliced

1 large red onion, halved, cut into wedges

250 gram cherry tomatoes

olive oil cooking spray

1/4 cup chopped flat-leaf parsley

150 gram fresh low-fat ricotta

6 eggs, at room temperature

Method

1.Preheat oven to 200°C (180°C fan-forced). Combine bread, capsicum, onion and tomatoes in a roasting pan. Spray with oil; season with salt and pepper and toss to combine.

2.Bake for 15 minutes or until vegies are tender, turning bread and vegies halfway through cooking. Remove from oven.

3.Make 6 indents in vegie mixture. Sprinkle parsley over vegies. Dot with ricotta. Carefully crack an egg into each indent. Bake for 7-10 minutes or until eggs are cooked. Serve at once.

Enjoy eggs baked with vegies as a treat – rather than a fried, hot breakfast – to cut down fat and kilojoules.
Note

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Ingredients

Method

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