Baked Eggs

Total Time: 25m
Servings: 3
Serving Size: 2 eggs + 1/3 cup sauce
Level: Medium
Calories: 220

Breakfast Diabetes Friendly Gluten Free Vegetarian

Ingredients

1 can (14.5oz) of diced tomatoes
1/2 cup onions, chopped
2 cloves garlic, chopped
1 red bell pepper, sliced
1 Tbs ground coriander
1/2 Tbs ground cumin
1/2 Tbs chili flakes
6 eggs

For the Yogurt Sauce
1/4 cup siggi’s Plain 0% yogurt
2 Tbs siggi’s Plain Filmjölk
zest of 1 lime
2 Tbs cilantro, chopped

Nutrition Facts per serving

Calories 220, Protein 17g, Total Fat 10g, Saturated Fat 3g, Cholesterol 370mg, Sodium 560mg, Total Carbohydrates 15g, Sugars 8 g

Preparation

Preheat the oven to 350*F.

In a medium ovensafe saucepan or cast iron pan over medium heat, sweat the onions and garlic until soft and fragrant. Add the coriander, cumin and chili flakes and cook for about 2 minutes until it becomes fragrant.

Add the sliced bell peppers and tomatoes and cook over low heat until slightly reduced. Season with salt and pepper to taste. Make 6 divots in the sauce and crack an egg in each one. Bake for about 12-15 minutes or until the whites of the eggs are set.

While the eggs are cooking, make the yogurt sauce. In a small mixing bowl, combine the yogurt, filmjölk, lime and cilantro. Whisk until smooth. Season with salt and pepper to taste.

Top the eggs with the yogurt sauce and enjoy!