• 2 Serves
  • 15 min prep time
  • 30 min cooking
  • 294 Cal / serve


  • 2 Tomato (334g), chopped
  • 1 Zucchini (101g), finely chopped
  • 1/2 Red Capsicum (78g), finely chopped
  • 1 Cloves Garlic (3g), crushed
  • 1 Teaspoons Olive Oil (5g)
  • 8 Kalamata Olives, Pitted (24g)
  • 4 Cage Free Eggs (236g)
  • 20g Reduced Fat Cheddar, grated
  • 1/4 Cups Basil Leaves (10g)


    1. Preheat oven to 190°C. Line a large baking tray with non-stick baking paper. Scatter over tomatoes, zucchini, capsicum and garlic. Drizzle with oil and toss to coat.
    2. Roast vegetables for 20 minutes or until almost tender. Remove from oven and reduce temperature to 180°C.
    3. Mix olives with vegetables and divide mixture between two ovenproof dishes. Make 2 indentations in mixture in each dish. Crack an egg into each indentation, and sprinkle cheese over.
    4. Bake for 8-10 minutes or until eggs are just set. Top with basil leaves and sprinkle with freshly ground black pepper to serve.

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