Teresa Boyce’s baked eggs with hommus

"For a healthy breakfast with a twist, you must try these delicious baked eggs with hommus," says Teresa.

"Super easy to make and packed with hunger-busting protein, these tasty eggs will keep you satisfied throughout the morning. Simply serve these eggs alongside a handful or two of wild rocket or fresh baby spinach if you're trying to boost your leafy green intake."

Serves 2
Cooking time 25 minutes

You will need

1 cup Obela Smooth Classic Hommus 
4 extra-large organic/ free range eggs 
1 teaspoon olive oil 
2 medium tomatoes, diced
½ cup of olives, diced
1 teaspoon of parsley, finely chopped for garnish
Sea salt and pepper to taste  
Wild rocket or baby spinach to serve (optional)

Method

You'll need four ramekins to prepare this dish

1 Preheat oven to 200 degrees celsius

2 Oil each of the four ramekins with olive oil

3 Spread Obela Smooth Classic Hommus into the ramekins making an indentation in the middle of each

4 Arrange ramekins on a shallow baking dish

5 Crack an egg into the centre

6 Sprinkle with diced tomatoes and olives

7 Place in the oven for 15-18 minutes (depending on the desired consistency of the yolk) 

8 Remove from oven and allow to cool for 5 minutes. Enjoy while still warm.

Teresa Boyce is a fully qualified nutritionist and ambassador for Obela hommus.