This was easy to make and very tasty. However, my calorie calculations made this more like 442 cals per serve. I took an egg out to get it a manageable dinner size for me.
A colourful baked supper that’s quick and easy to prepare. Packed with healthy nutrients and flavour.
Ingredients
• 3 fresh tomatoes (200g)
• 2 closed cup mushrooms 40g
• ½ fresh red pepper 70g
• 2 spring onions/scallions 20g
• Big pinch of chilli flakes
• Freshly ground black pepper
• 1 tbsp olive oil (15ml)
• 80g fresh spinach (wilted in boiling water or steamed)
• 4 medium eggs
• 1 avocado (160g)
• 100g smoked salmonContains 7.5g of Carbs per serving
Method
Chop the tomato, mushroom, fresh pepper and spring onion up and put into a shallow baking dish.
Add a generous pinch of dried chilli flakes and freshly ground black pepper. Pour over the olive oil and toss all the vegetables until coated.
Put the fresh spinach into a colander and pour over boiling water. Squeeze the water out and chop up then sprinkle over the top of the tomato mixture.
Make 4 slight dips in the top of the vegetables and break in the four eggs. Cover with oiled foil and bake at 180°C for 30 minutes.
Cut the avocado up into slices or chunks and sprinkle over the top with the torn up smoked salmon, add another sprinkle of freshly ground black pepper and serve.
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