This past week I made breakfast for dinner. I followed this Baked Egg recipe off of 101cookbooks.com. I made 3 of these, two with egg yolks and one with just egg white. I also sauteed some spinach with some left over turkey sausage and make some fries in the oven. It was a very filling and pretty meal.
2-3 tablespoons extra virgin olive oil
1 tsp chili flakes
1 tsp smoked paprika
salt and pepper
1 cup onion, chopped
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered
3 pieces of whole wheat wraps, cut into quarters
2 large eggs
Preheat oven to 350F degrees. Add oil to a skillet and saute onion, tomatoes, seasonings and garlic until the onion soften.
Take 3 pieces of wrap and tuck them into silicon cups in a muffin tin. Try to make sure there aren’t any holes the egg will leak through by tucking the wrap in.
Spoon a bit of the tomato filling into each cup, dividing it amongst the 3 cups. Crack an egg or egg white into each wrap, but don’t over flow the cup. Bake for about 15 minutes. Until the whites have set and become opaque. Serve hot with a bit of chopped tomatoes and onions.
Notes: This was a pretty and tasty meal. The wraps crisped up a bit too much and I may try pita bread next time, like Heidi. With the sides and the protein of the eggs, I was full after one.
Servings: 2 servings