Egg Pot: Red Pepper & Romanesco

These pots are an ideal breakfast for those of you who want to eat breakfast but struggle with time (when you're not working from home). These can be made the night before and grabbed on the way out of the house to be eaten on the go and well if you forget to eat them don't worry they can be an afternoon snack. Romesco sauce is an almond, red pepper and tomato based sauce from Spain. This recipe makes extra so any leftovers are wonderful with white fish or used for more egg pots.

Serves 1

Ingredients:

2 eggs

1/2 red pepper, sliced

1tbsp. romanesco (see below)

Romesco Sauce:

1 red pepper, roughly chopped

2 garlic cloves

60g flaked almonds

80g tomato puree

2tbsp. parsley, chopped

2tbsp. sherry vinegar/red wine vinegar

1tsp. smoked paprika

1/2tsp. cayenne pepper

125ml olive oil

Method:

1). Firstly, blitz everything together in a food processor to make the romanesco sauce

2). Put water into a saucepan and bring to the boil. Then add 2 eggs and cook for 10 minutes.

3). Drain the hot water from the saucepan and plunge the eggs into cold water.

4). Remove the eggs from the cold water. Peel and slice the eggs. Add the red pepper, eggs and Romesco to a Tupperware.

4). Enjoy on the go!

Nutritional Composition (per serving):

Energy (kcal): 342

Fat (g): 28

Saturates (g): 5.7

Carbohydrates (g): 3.4

Sugars (g): 3.4

Protein (g): 19

The Sports Chef