Egg & Pepper Bake

What I love most about this egg and pepper bake, is that you can eat it for breakfast, lunch or dinner. You can also substitute ingredients to suit your taste. I try pack mine full of greens and peppers to add some sweetness. This is a great meal post workout, high in protein, healthy fats and good carbs. It also takes under 20 minutes to prep and make 🙂

Serves 2

Cooks in 20 Minutes


  • 2 tbsp. olive oil
  • ½ onion (finely diced)
  • 1 clove of garlic
  • 5 tsp. paprika
  • 1 tsp. cumin
  • 1 tbsp. tomato puree
  • 1-2 tbsp. hot sauce (this is dependent on how hot you like it)
  • 100g salami (cut into strips)
  • 4 peppers (mix of red and yellow, sliced finely into long strips)
  • .5 tsp. black pepper
  • .5 avocado (diced)
  • Handful of fresh coriander leaves
  • 3 eggs


  1. Add oil to a large skillet over medium to high heat and toss in garlic and onion and cook for 2 minutes.
  2. Add in peppers and cook for 4-5 minutes.
  3. Add spices, tomato puree and hot sauce and cook for a further 2 minutes. At this point the peppers should be wilted but still have some bite (give one a taste to check!).
  4. Next, add the salami, stirring for 1-2 minutes to combine all the flavours.
  5. Create three wells in the mix and crack an egg into each. Place a lid on the skillet and cook for 1.5-2 minutes (note: this time is for soft eggs).
  6. Serve with fresh coriander and avocado.