Best Ever Baked Eggs

It’s no secret that I am a huge fan of baked eggs! These are definitely up there as one of my best to date! Exactly what you need to kick start your weekend!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

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3 eggs
200g tinned tomatoes
4 cherry tomatoes, halved
8-10 button mushrooms, thinly sliced
1 yellow bell pepper, sliced into small chunks
1/2 red chili, finely chopped
1 clove of garlic, crushed
150g lardon (bacon) pieces
Black pepper

Method:

  1. Preheat your oven to 200Β°c/392Β°F.
  2. Heat a large dry pan, add the lardons and allow to cook until golden and crispy.
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  3. Once the lardons have finished cooking, remove from the pan and set aside.
  4. In the same pan lightly saute the peppers with the garlic and chili, for 2-3 minutes until the pepper starts to soften.
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  5. Add in the mushrooms and cook until golden brown.
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  6. MixΒ in the tinned tomatoes and the lardons.
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  7. Make 3 small wells for the eggs and crack them in, scatter over the cherry tomatoes and a sprinkle of black pepper.
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  8. Bake in the oven for 8-10 minutes until the eggs are cooked to your liking, serve and enjoy!
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One Comment on “Best Ever Baked Eggs

  1. Pingback: Baked Avocado and Eggs | The Wonky Spatula

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