Time of preparation:
25 minutes

COOK & SERVE:
2x Shallow pot 16 cm | 0,3 l

For 2 servings:
100 g small mushrooms
1 courgette (200 g)
1 small yellow pepper (100 g)
100 g cherry tomatoes
1 garlic clove
1 sprig of rosemary
3 tablespoons of olive oil
Salt
Chili Flakes
2 small eggs

How to do it:

1. Clean the mushrooms with kitchen paper, possibly halve them. Wash the rest of the vegetables, cut off the ends of the zucchini, remove the stalks and seeds from the peppers. Cut both into 1-2 cm pieces. Cut tomatoes in half.

2. Peel garlic clove, remove rosemary needles from stem, chop both, mix with oil and vegetables, salt.

3. Divide the vegetable mix between two shallow COOK & SERVE pots, sprinkle with chilli flakes and place on the grill.

4. After 2-3 minutes, beat one egg in the middle of each vegetable. Sprinkle with chili flakes and grill until the egg white is firm.

Nutritional values per serving:
Calories: 271 kcal, Carbohydrates: 8 g, Protein: 12 g, Fat: 21 g, Dietary fibre: 4,5 g

Download recipe as PDF