THAT'S SO EGGS-TRA!

Loaded with vitamins, minerals, protein, good fats... the list goes on! Start your day with this breakfast go-to or add them to fresh summer lunches

- 

BAKED EGGS WITH CAPSICUM & YOGHURT

PREP 10 MINS COOK 25 MINS SERVE 2 (AS A MAIN)

2 tsp olive oil

1 brown onion, halved and sliced

Pinch chilli flakes

4 pieces roasted red peppers from a jar, sliced

1 tsp smoked paprika

400g can cherry tomatoes

2 x 60g eggs

4 tbsp reduced-fat natural yoghurt

½ small clove garlic, crushed

Handful flat-leaf parsley, roughly chopped

1 wholemeal sourdough roll, torn into two pieces, or gluten-free bread, to serve

1 Heat the oil in an ovenproof frying pan over medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes or until soft. Add the chilli flakes, peppers, paprika and tomatoes with their juices. Stir well. Simmer for 10 minutes.

2 Preheat oven to 160°C (fan-forced). Make two dents in the sauce and crack an egg into each. Bake in the oven for 10 minutes.

3 Meanwhile, mix the yoghurt, garlic and parsley in a bowl. Season with freshly ground black pepper. Serve the baked eggs with the yoghurt and bread.

NUTRITIONAL INFO

PER SERVE 1630kJ (390Cal), protein 18g, total fat 12g (sat. fat 3g), carbs 47g, fibre 8g, sodium 431mg • Carb exchanges 3 • Gl estimate low • Gluten-free option

SALMON & SOFT-BOILED EGG SALAD

PREP 10 MINS COOK 10 MINS SERVES 2 (AS A MAIN)

3 x 60g eggs