Tomato & Egg BakeThis tomato and egg bake makes a great filling weekend brunch. Succulent, sweet and tangy tomato sauce with a dunky egg yolk, just what you need as a treat this weekend. This recipe takes a bit of time hence it is more suited to a weekend breakfast or when you have more time to prepare your breakfast. I have also used this recipe as a light lunch/dinner paired with a side of spinach and lean meat. If you are vegetarian this is a great veggie breakfast or to make it go that little further for lunch serve it with some veggie bacon instead of normal bacon and veggie sausages! This recipe is taken from Daily Healing – Eat Yourself Fit ebook which can be purchased here.
Tomato & Egg Bake
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- 1 tsp coconut oil
- 1 tsp asafoetida powder
- 150g sweet potato
- 1 tbsp garlic oil
- 360g chopped tomatoes (No more than 90g per serve)
- 4-8 eggs (1 or 2 per person)
- Handful fresh parsley (roughly chopped)
- 4 rashers of bacon (optional, omit if vegetarian).
- 3-4 slices of gluten free toast (optional)
- Preheat oven to 180°C fan assisted.
- Grill the bacon until cooked (roughly 3-4 minutes).
- Meanwhile prick the sweet potato and microwave for 3-5 minutes, or until part cooked.
- Cut the sweet potato into cubes, season and fry on a medium heat in the garlic oil, add the asafoetida and cooked bacon. Cook for 3 minutes.
- Add the canned tomatoes, cook for 5 minutes or until most of the liquid has evaporated.
- Pour into a casserole dish, make 4-8 wells to crack the eggs into.
- Top with fresh parsley. Season.
- Bake for 10-15 minutes or until the egg white is set and the yolk is still runny.
- Serve with a slice of toast (if using).
- Nutrition Facts: Per serving
- Calories: 186 of which 79 calories from fat
- Dietary fiber: 2.1g
- Protein: 14.6g
- Carbohydrates: 12.2g
- Sugar: 4.0g
- Sodium: 85mg
- Low in sodium, Very high in selenium, vitamin B6 and C
Eat Yourself Fit http://eat-yourself-fit.co.uk/