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Vegetable Baked Eggs

Cost per serve  $1.15


4 Eggs
2 Tbsp Extra Virgin Olive Oil
⅔ cup Chicken Stock
½ cup Couscous
1 Tbsp Chives
1 Tbsp Basil
4 large Tomatoes (about 250g each)


Preheat the oven to 180˚C. Place the chicken stock into a small saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered for 5 minutes. Drizzle with the oil and fluff up the grains with a fork. Stir in the herbs and season with freshly ground black pepper.

Cut the tops from the tomatoes and scoop out the seeds and core. Pat the insides dry with paper towels.

Divide half the couscous evenly between the tomatoes and place onto a baking tray. Carefully break an egg into each one and back for 20 minutes until set. Serve immediately, with the remaining couscous on the side.


Cooking Tip

You can also cook these in 2 medium red capsicums (about 300g each) halved lengthways with the seeds and membrane scooped out.

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