Whether you like your eggs boiled, fried, poached or scrambled, there's a tasty treat for everyone. These vegetable baked eggs provide for a nutritious breakfast.
Preheat the oven to 180C. Place the chicken stock into a small saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes. Drizzle with the oil and fluff up the grains with a fork. Stir in the herbs and season with freshly ground black pepper.
Cut the tops from the tomatoes, and scoop out the seeds and core. Pat the insides dry with paper towels.
Divide half the couscous evenly between the tomatoes, and place onto a baking tray. Carefully break an egg into each one, and bake for 20 minutes, until set. Serve immediately, with the remaining couscous on the side.
You could also cook these in 2 medium red capsicums (about 300g each), halved lengthways with the seeds and membrane scooped out.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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