My X-Rated Baked Eggs

What makes them x-rated? I hear you say!

Well, one, they look downright sexy. And two, the noises you make when you eat it will be x-rated ;)

Surfing around on Pinterest looking for some new breakfast recipes to try I came across a few variations of baked eggs. Some are called Turkish eggs, others use Moroccan spice mixes to add extra depth of flavour. The dish is really versatile so you can adapt the flavours to suit what you fancy. I made mine a spicy breakfast version which you could easily make for dinner as well. Rich and moreish it is packed full of protein, low on calories, filling, and super tasty. It's a winner all round.

This is my recipe for 2 portions. Bear in mind that you can chop and change ingredients for what you have available:

• 3 muscle food chicken chilli sausages 
• Handful frozen onion
• Handful frozen peppers
• Half can haricot beans
• Carton of passata
• Half tsp frozen chopped garlic
• Tsp paprika
• Tsp Sriracha (use chilli or chilli flakes if you don't have 
• Tsp olive oil
• 4 eggs
• 40g grated mozzarella 

1. Add the olive oil, onion, garlic and paprika to the pan and fry off until the onion starts to brown. 
2. Remove the sausage from the skins and breakup adding the pieces to the pan and brown off with the onions. 
3. Add the peppers, beans, passata, sriracha and bubble it away until sauce thickens
4. Turn on the grill. Add the tomato mix to an ovenproof dish. This is nice served up in a big clay dish or in individual dishes. I resorted to a loaf tin as I've yet to unpack that box!
5. Make wells in the tomato dish for the eggs. Then crack the eggs into each of the spaces.
6. Place the dish under the grill. Keep an eye on it as you want to remove the pan once eggs start to cook but not cook fully. You want the whites to be a little translucent and the yolks still soft at this stage. 
7. Remove from the grill and place your grated cheese on top of the yolks. This allows the rest of the egg to bake but keeps the yolks nice and soft.
8. Place back under the grill and cook until the dish is bubbling and the cheese is golden brown.

You can serve and eat it as is. I served mine with buttered toast for dipping in the yolks. It's also nice with grilled asparagus to dip.

Protein 42.4g

Fat 17.7g

Carbs 21.9g

Calories 459

(This does not include the toast and butter)