Fridge Friend Recipes
Orange Pepper and Bacon Baked Eggs with Salsa recipe
A bold, hearty bake of bacon, orange pepper and eggs topped with a little hot salsa dip. It is simple, robust and full of flavour.
25 min · Medium · Mexican-inspired Jump to method
Ingredients
- 1 large Orange Pepper
- 100 g Bacon
- 2 Eggs
- 3 tbsp Hot Salsa Dip
- 5 g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 202 kcal |
| Protein | 13.8 g |
| Carbohydrates | 5.5 g |
| Fat | 14.7 g |
| Saturated fat | 5.2 g |
| Fibre | 1.6 g |
| Sugar | 3.2 g |
| Sodium | 690 mg |
Why this works
A savoury, protein-rich baked egg dish that is relatively low in carbohydrate but high in sodium and saturated fat because of the bacon.
Protein and B vitamins. Eggs and bacon provide good-quality protein, plus B vitamins such as B12 and niacin, which support energy metabolism.
Vitamin C and carotenoids. Orange pepper adds vitamin C and carotenoids, supporting immune function and antioxidant intake.
High sodium concern. Bacon and salsa contribute a notable sodium load, which may be a consideration for blood pressure management.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven come fully up to temperature before the food goes in, so the dishes start baking immediately rather than slowly warming and drying out.
- Cook the bacon in a frying pan until starting to crisp, then add the sliced orange pepper and soften for 4 minutes.
Keep the pan over a medium heat so the bacon renders without burning; the pepper should soften at the edges but still keep a little bite and bright colour.
- Stir in the hot salsa dip and heat through.
Stir just until the salsa is steaming and the mixture looks glossy, and avoid boiling hard or the sauce can separate and turn watery.
- Divide the mixture between two small ovenproof dishes and make a well in the centre of each.
Press the filling down lightly so the centre is deep enough to hold the egg without spilling over the sides when you add it to the dishes.
- Crack an egg into each well and dot with a little butter if desired.
Aim to keep the yolks intact as you crack the eggs, and place the butter beside rather than on top of the yolk so it melts into the white.
- Bake for 10-12 minutes until the eggs are set to your liking.
Check the whites first: they should be opaque and just set, while the yolks can still wobble slightly if you want them runny.
- Serve hot.
Serve immediately while the dishes are still hot from the oven, as the eggs will continue to firm up and the bacon can lose its crispness if left standing.
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