Basil & Mozzarella Skillet Eggs
Per Serving (serves 2):
1 tsp coconut oil or olive oil
1/2 a small white onion, finely chopped
400g tinned chopped tomatoes
a small handful of fresh basil leaves and stalks, finely chopped
20ml cold water
100g (drained weight) tinned cannellini beans, drained and rinsed
1/2 tsp Italian seasoning
a pinch of sea salt and ground black pepper
40g Mozzarella cheese (use dairy free if preferred)
Preheat oven to 170˚C/350˚F.
Heat the oil in a skillet over a medium heat. Add the onion and fry gently for 3-4 minutes, stirring occasionally.
Add the chopped tomatoes, fresh basil and water and cook for 2 minutes, stirring occasionally.
Add the cannellini beans, salt, pepper and Italian seasoning. Stir well and cook for 1 minute.
Make 4 wells in the sauce and crack the eggs into each well. Transfer the skillet to the oven and bake for 8-10 minutes, or until the whites are cooked and the yolks are still slightly runny.
Add the cheese and bake for 1 minute or until the cheese has melted. Serve.
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