Roasted Pepper, Egg & Feta Breakfast Pan

Ingredients

• 2 red peppers, sliced
• 150 g cherry tomatoes, halved
• 1 small onion, sliced
• 2 tbsp olive oil
• 4 eggs
• 60 g feta, crumbled
• 1 tsp sweet paprika
• A handful parsley, salt, pepper

Instructions

1. 1Soften the onion and peppers in the olive oil in a frying pan over medium heat, 8 minutes.
2. 2Add tomatoes and paprika, season, and cook 3 minutes more until saucy.
3. 3Make four hollows in the vegetables and crack an egg into each.
4. 4Cover and cook 4–6 minutes, until the whites are set and the yolks still soft.
5. 5Scatter over feta and parsley and serve with bread or a green salad.

Simple swaps

• Use grated hard cheese instead of feta.
• Swap parsley for dill or basil.

Why it fits your focus

Peppers and tomatoes contain vitamin C, eggs provide complete protein and olive oil contributes unsaturated fat.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.