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    • All Breakfast Dinner Festive favs Guest Recipes Kitchen Essentials Lunch Sweet things Whole30
      Breakfast

      Mushroom & Egg Skillet

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      Honey & Bacon Sprouts

      December 21, 2021

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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      February 5, 2022

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      Smashed Spuds with Truffle oil & Parmesan

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      Dinner

      Christmas Hasselback Potatoes

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      Eyeball Meatballs

      October 31, 2021

      Dinner

      Pumpkin Marinara

      October 27, 2021

      Festive favs

      Honey & Bacon Sprouts

      December 21, 2021

      Festive favs

      Pimped up Prawn Cocktail

      December 20, 2021

      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Festive favs

      Christmas Hasselback Potatoes

      December 1, 2021

      Guest Recipes

      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

      August 15, 2018

      Guest Recipes

      Nourishing Fir’s Raw Cookie Dough Cups

      July 18, 2018

      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

      June 27, 2018

      Guest Recipes

      Holly White’s Vegan Shepardless Pie

      May 30, 2018

      Kitchen Essentials

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

      October 27, 2021

      Kitchen Essentials

      Sesame Cauliflower

      October 21, 2021

      Kitchen Essentials

      AirFryer Corn on the Cob

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      Broccoli Tots

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      Bon Bon Chicken Salad

      October 1, 2020

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      Bang Bang Shrimp

      August 10, 2020

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      October 30, 2020

      Sweet things

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      July 23, 2020

      Sweet things

      Chocolate Mousse Torte

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BreakfastWhole30

BBQ Baked Eggs

written by thewonkyspatula July 4, 2015
BBQ Baked Eggs

I am obsessed with baked eggs at the moment! With endless combinations, you will never get bored! The perfect weekend indulgence!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30 Approved.

3 large eggs
1 green pepper, diced
60g chorizo, sliced
2 large spoons of BBQ Sauce
6-8 cherry tomatoes, halved
1/4 tsp oregano
1/4 tsp chili flakes
1/2 tbsp olive oil

Method:

  1. Preheat the oven to 200°c/392°F.
  2. Heat a large pan with the olive oil, add the chorizo and lightly brown for 1-2 minutes before adding the pepper and continuing to cook for a further 2 minutes.eggs7
  3. Add the BBQ sauce and tomatoes, leave on the heat for a few minutes until the BBQ sauce is nice and warm.eggs9
  4. Make 3 small wells in the sauce mix and crack in the eggs.eggs6
  5. Sprinkle over the chili and oregano before baking in the oven for 8-10 minutes until the eggs are set.eggs5
  6. Serve and enjoy!

eggs2

BBQ Baked Eggs was last modified: September 3rd, 2017 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
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  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin

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