25 min
Easy
Salmon pasta
Beetroot Shakshuka
Bruschetta with tomatoes and pepper
Easy0.00
Loading...Ingredients
Pickled beetroot - 100 g
Onion - 20 g
Bell pepper - 100 g
Chives - 5 g
Celery - 100 g
Tomato paste - 2 Tbsp
Eggs - 2
Smoked paprika - 1 tsp
Avocado oil - 1 Tbsp
Salt
Black pepper
Nutritional info
68
kcal
Fat4g
Carbs4g
Protein4g
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Instructions
Preheat the oven to 200°C.
Wash and cut all the vegetables.
Pickled beetroot – 100 g, onion – 20 g, bell pepper – 100 g, celery – 100 g, chives – 5 g
In a frying pan heat up a bit of avocado oil and saute the onion for 3 minutes.
Then add the rest of the vegetables, the tomato paste and spices and leave half of the chives aside.
Tomato paste – 2 Tbsp, smoked paprika – 1 tsp, black pepper, Salt
Cook for 5 minutes and then transfer everything to an ovenproof dish.
Make two holes using a spoon and crack the eggs.
Eggs – 2
Bake for 10 minutes.
Sprinkle the rest of the chives and serve.
Enjoy!
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