Baked Eggs with Tomatoes

• 4 fresh medium eggs
• 4 round 175 g tomatoes, hollowed out (keep juice + lid)
• 12 pitted black olives, chopped
• 2 tsp breadcrumbs (or grated parmesan)
• 2 tbsp fresh parsley, washed and chopped (or basil)
• 2 garlic cloves, peeled, degermed and finely chopped
• 1 onion, peeled and thinly sliced
• 2 tbsp olive oil
• Salt, pepper

Baked eggs are a delicious way to get a good source of protein and incorporate more vegetables into your diet. This meal also provides a good dose of healthy fats (from the olive oil, eggs and olives), which helps to keep you feeling fuller for longer and is great for your brain health.

This healthy recipe is #dietitianapproved by dietitians The Biting Truth @thebitingtruth as part of our #tefalthebitingtruth partnership.

Prepare the ingredients.

Empty the tomatoes, keeping the flesh and the juice. Garnish them with breadcrumbs. Break the eggs onto them and season with salt and pepper.

In a little oil, colour the garlic and onion. Add the tomato flesh, salt, pepper, parsley and olives. Stir.

Put the tomatoes, with their lids back on, on top.

Cooking time: 5 minutes

Serve the baked eggs with the sauce.