Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reintroduce
Cooking Time: Under 30 minutes
Prep: 10 mins
Cook: 20 mins
Yields: 2 large servings or 4 small servings
Flavours of Spain abound in this Spanish baked eggs dish, perfect for a filling breakfast. It can be made ahead of time and reheated before serving.
- 6 eggs (ideally free-range)
- 2 Spanish style sausages, free from gluten, onion, garlic, and nitrates
- 1 red pepper, diced
- 1 cup broccoli florets
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp tallow
- Preheat the oven to 350F.
- Heat an oven safe non-stick skillet over a medium heat. Add the oil and melt. Break the skin of the sausages and put balls of sausage meat into the pan. Cook, stirring frequently.
- When nearly cooked through, add the diced pepper and cook for 2 minutes, then add in the broccoli florets and cook for a further 2 minutes.
- Add in the paprika, cumin and ground coriander, stirring continuously until you can smell the aroma of the spices.
- Add the eggs evenly to the pan so they cover the entire contents of the pan. Cook for 2 minutes before placing in the oven for 10 minutes.
- The dish is cooked when the whites are firm when you shake the pan. If you prefer a hard yolk, leave the pan in the oven for a few more minutes.
- This dish can be served straight away for breakfast, kept for a snack, lunch or a light meal with a salad.
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