Eggs in pepper rings with fresh carrot salad

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A quick veggie option, this colourful supper is high in protein and full of freshness and crunch. Served with toasted ciabatta.

Per serving:
243kcals, 17.2g fat (4.1g saturated), 9.8g carbs, 5.4g sugars, 14.1g protein, 2.4g fibre, 0.212g sodium

10 minutes
10 minutes
Difficulty: Easy
Serves: 4
1 red and 1 yellow pepper
2 tbsp extra-virgin olive oil
2 large carrots, grated
200g cherry tomatoes, quartered
1 garlic clove, crushed
4 spring onions, chopped
Handful of fresh coriander, chopped
8 large eggs
½ tsp dried oregano
Salt and black pepper
To serve:
Ciabatta, split and toasted


1 Slice the peppers into eight rings about 1cm thick.
2 Chop the remaining pieces of pepper and transfer to a bowl. Add the carrots, tomatoes, garlic and spring onions. Season with salt and pepper and drizzle with one tablespoon of the oil. Toss together, then gently fold in the coriander. Set aside.
3 Heat the remaining oil in a large pan over a medium heat. Add the pepper rings and cook for 3-4 minutes per side until they begin to soften.
4 Crack one egg into each pepper ring. Season with salt and pepper, then sprinkle with the oregano. Cover with a lid and cook for 4-5 minutes until the whites are set but the yolks are still runny, or until cooked to your liking.
5 Serve the eggs with the carrot salad and some toasted ciabatta.