Yum, yum, yum!
Since the oven was already hot I thought I'd try the Baked Egg Pots from the Low Carb cookbook. The original recipe serves 6 but I only wanted one pot so I reduced all the ingredients (not necessarily by 1/6th either) to suit. I only used red capsicum (recipe says red and yellow), substituted fresh tomatoes and a bit of puree for the can of diced tomatoes and omitted the saffron threads as I didn't have any.
My parmesan didn't brown as much as I would have liked but I didn't want to risk overcooking the egg (I only used one). The egg was cooked perfectly with a beautiful runny yoke.
I will definitely be making this one again. Great recipe.
