3 large egg (roma) tomatoes, halved
Olive oil cooking spray
Freshly ground black pepper, to season
2 x 50g eggs
4 slices wholemeal grain bread, toasted
2 tsp 40% reduced-fat sunflower spread
1 Tbsp bought dukkah
2 Tbsp fresh coriander leaves
Chilli flakes, to serve (optional)
Preheat oven to 180°C (fan-forced). Line an oven tray with baking paper. Arrange tomato halves, cut side up, on baking tray. Spray lightly with cooking spray and sprinkle with pepper. Roast for 15 minutes. Reduce oven temperature to 170°C (fan-forced).
Spray 2 small ovenproof ramekins with cooking spray. Crack 1 egg into each ramekin. Put ramekins in a shallow ovenproof dish. Pour in boiling water to come halfway up sides of ramekins. Add dish to oven with tomato. Cook eggs and tomato for 10 minutes or until eggs are just set.
Meanwhile, toast bread. Spread with sunflower spread and sprinkle over dukkah. Cut into fingers.
Put ramekins on plates. Top egg with coriander and chilli, if using. Serve with tomato and toast.
Nutrition Info PER SERVE: 1477kJ, protein 16.4g, total fat 14.8g (sat. fat 3g), carbs 33.9g, fibre 8.3g, sodium 435mg. Carb exchanges 2. GI estimate low.
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