Roasted pepper baked eggs
This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta
Really easy roasted red pepper sauce
8 (or 2 meals for 4)
Easy
Prep:
Cook:
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta
Skip to ingredients
- 4 red peppers(or a mix of red, orange and yellow), cut into chunks
- 2 onionsroughly chopped
- 2 garlic cloves(skin left on)
- 2 tbsp olive oil
- 2 x 400g cans peeled plum tomatoes
- 2 tsp red wine vinegar
- 1 tsp light soft brown sugar
Nutrition: per serving
- kcal83
- fat3glow
- saturates1g
- carbs10g
- sugars9g
- fibre3g
- protein2g
- salt0g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
