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Chilli Baked Eggs

Chilli Baked Eggs

Chilli Baked Eggs


  • 4 large eggs
  • 4 tablespoons smooth ricotta
  • 1 teaspoon fresh chilli, sliced
  • 1 tablespoon chopped fresh herbs (such as parsley or coriander)
  • Sourdough toast, for serving
  • Pepper to taste
  • Oil spray



Heat oven to 200°C. Spray 4 oven-safe ramekins with oil. In each ramekin, place 1 tablespoon smooth ricotta. Crack 1 egg into each ramekin; season with pepper. Bake until the whites are set, about 10 minutes. Top with the fresh chili and herbs. Serve with sourdough toast.


For less spice, omit the chilli for an added dash of herbs.

You can also swap out sourdough for your favourite wholegrain toast. 


Nutritional Information

  • Serving size 204g
  • Energy 2050kJ 490kcal
  • Protein 23.5g
  • Total fat 12.4g
  • Saturated fat 3.6g
  • Carbs (total) 68.7g
  • Carbs (sugar) 7.2g
  • Sodium 948mg
  • Fibre 3.2g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people