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Mozzarella and Pesto Eggs with Houmous


Mozzarella and pesto eggs with houmous


60g reduced fat houmous

2 eggs

1/2 pot of Marks n Spencer Italian Pesto Mozzarella (basically use 1 tbsp pesto and 40- 50g or so of mozzarella)

1 roasted pepper

Handful of fresh diced cherry tomatoes

Diced red onion

Sea salt

Smoked paprika

Nigella (black onion) seeds


Sauté or roast your pepper - alternatively use store brought jars.


In a pan on medium heat, add 1/2 pots worth of the pesto (or 1 tbsp from a jar), crack eggs into the pesto and throw the mozzarella around the eggs. Leave to cook.


Lay 2 tbsp (60g) houmous on a plate.


Add your veggies.


Lay eggs on hot.


Add sea salt, paprika, red onion and nigella seeds.


522 cals

P: 30 C:10 F:38 Fibre: 4

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