Stuffed Peppers (or beef tomatoes) with eggs Florentine (recipe adapted
from The Dish)
FANTASTIC FOR A WEEKEND BRUNCH
Ingredients (serves 1)
1-2 large organic / free range egg
1 small red pepper (cut in half, de-seeded) or 1 large beef tomato (with top cut off like a lid)
1 large handful of baby spinach leaves
½ tsp of dried oregano
Salt and pepper
Chopped bacon / pancetta (for meat version)
1.Heat the oven to 180C and lightly oil a baking tray
2.If using peppers…place the 2 halves on the tray and bake for c. 12 mins until starting to soften
3.If using tomato….scoop out the flesh so that you have an empty tomato ready to fill. The flesh can be added into the egg mix.
4.Whisk the egg in a bowl and mix in the spinach leaves and season to taste
5.In a non-stick pan, gently cook the egg until it starts to scramble. It needs to be just enough to be able to fill your peppers / tomatoes but not enough to be fully cooked.
6.Fill the peppers / tomatoes and sprinkle the oregano over the top.
7.Place on the oven to finish cooking for c. 15-20 mins or until golden.