Nutrition 12; Holy Moly Eggs with Homemade sundried tomatoes and guacamole

You are missing out if you dont give this a try. Pure magic with summer written all over it.
Ingredients
- 4 baby potatoes, boiled and oven baked (allow to cool fully)
- 4-6 cherry tomatoes, cut in half
- 1 bell pepper
- 1 red onion
- 2-3 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & Pepper
- Chilli flakes (optional for guacamole)
- Juice of 1 lime
- 1 ripe avocado
- 5 whole eggs (whisked)
- 20g feta cheese (crumbled)
Directions
- Boil the potatoes in water for 30 mins.
- Meanwhile pre-heat oven to 180*.
- After 30 mins place the potatoes in the oven for 20-30 mins drizzled with 1 tbsp olive oil and seasoned with salt & pepper (ideally do this step the night before).
- For the sundried tomatoes, preheat the oven to between 180* & 200*.
- Cut the tomatoes in half and place the cut side facing up. Coat with 1 tbsp of olive oil and balsamic vinegar and season with salt and pepper.
- Place in the oven for 25-30mins.
- Now for the main event, heat 1 tbsp olive oil over a medium heat on a frying pan. Finely chop the garlic, onion and peppers. Slice the potatoes.
- Fry for ~5 minutes until the potatoes become golden brown each side.
- Crack and whisk the eggs.
- Add the eggs to a baking tray and pour in the contents of the pain making sure to spread it all out.
- Add to the oven and cook for 20-25 mins until the eggs are fully cooked through (tip use a glass baking so you can see if the eggs are fully cooked through or poke with a fork)
- For the guacamole, remove the nut from the avocado, squeeze the juice of 1 lime, add a sprinkle of salt and chilli flakes and mash everything together.
- When the eggs are done crumble the feta over the top and enjoy the magic you have just created.
Serves 3