This is an interesting twist on eggs for breakfast, with robust flavours.
Preheat oven to 160°C (320°F).
Lightly spray the capsicums with oil and hold over an open flame or place under a grill, until the skin blisters and blackens. Allow to cool then peel, remove stem and seeds and slice into 1 cm strips.
Heat a large, ovenproof pan over a medium heat and spray lightly with oil. Cook the onion and garlic gently for a few minutes until soft. Add the spinach leaves and allow to wilt. Add the capsicum, tomato passata, capers, olives and basil and cook for a few minutes, stirring gently until warmed through.
Divide mixture between 4 individual ramekins (1.5-cup capacity) and crack 2 eggs on top of each. Bake in the oven for 5–7 minutes or until egg whites are cooked but the yolks still soft. Sprinkle torn basil leaves on top, season and serve.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||0|
|Healthy Fats & Oils||0.1|
|Total fat||13.8 g|
|- Saturated fat||4.2 g|
|Total carbohydrates||14.9 g|
|- Total sugars||12.3 g|