• Tilly

Chilli Baked Eggs

quick and easy 1 dish meal

Serves 2


2 tsp olive oil

1 onion, halved & thinly sliced

1 red capsicum, deseeded & thinly sliced

1 yellow capsicum, deseeded & thinly sliced

2 garlic cloves, finely chopped

1 red chilli, thinly sliced (seeds optional)

2 tomatoes, diced

2 tsp apple cider vinegar

1⁄4 cup fresh basil leaves

4 large eggs

salt & pepper, to taste

2 x 70g wholegrain (or gluten-free) pita wraps, warmed

1⁄4-1⁄2 tsp chilli flakes (optional)

  1. Heat a medium frypan fitted with a lid over medium heat. Add oil, onion, capsicum, garlic and chilli and cook, stirring occasionally, for 5 minutes or until vegetables are soft.

  2. Add tomato, cover and cook for 5 minutes, or until tomato has softened. Stir through vinegar and basil and season with salt and pepper.

  3. Make four indentations in vegetable mixture and crack an egg into each. Reduce heat to low, cover and cook for 8-10 minutes until egg white is cooked but yolks are soft.

  4. Season eggs with salt and pepper, scatter over extra basil leaves and chilli flakes (optional) and serve with warm pita.


Audlett Drive, Abingdon, Oxfordshire, OX14 3NJ

Phone: 01235 537002


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37 Rose Hill, Chesterfield, Derbyshire, S401TT

Phone: 01246 769600


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