3 Eggs 3 Cherry Tomatoes 1⁄4 Bell Pepper 1 Spring Onion (Green only)
Salt & Pepper
Chop the bell pepper in small pieces and transfer to 3 (silicon) heatproof cups.
Crack one egg in each cup, top with halved cherry tomatoes and sprinkle with spring onion, salt, and pepper. Bake in the oven for 20 minutes on 180 Celsius or until well done. It can be stored in a fridge for up to 3 days.
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