I’ve got such a thing for brunch at the moment. Every weekend Matt and I have a lazy start which involves a big brunch before he heads off for rugby. Last weekend I saw an Instagram photo which involved a lot of Spanish flavours in a bowl so I scrambled around my fridge and found some peppers, tomatoes and chorizo which I thought would be great with an egg on top. So off I ran to the shop for eggs before chopping everything up and throwing it in a bowl.
This Roasted Pepper, Chorizo and Baked Egg breakfast is huge on flavour, healthy, Whole 30 compliant and a great start to the weekend.
Handful of Cherry Tomatoes
1 Sweet potato
Splash of Olive Oil
Simply chop up the pepper, sweet potato and cherry tomatoes. Put your chopped ingredients into an ovenproof dish and drizzle with Olive Oil and add a little salt and pepper for seasoning. Put the dish in the oven for 30 minutes. After 30 minutes take the dish out of the oven and gently make a space in the centre of the dish for your egg. Crack an egg into the middle of the dish and place it back in the oven until the egg is cooked. Take your dish out of the oven, place on an oven proof dish, grab a knife and fork and enjoy!