Nestled Breakfast Eggs

What You Need:

1 t of ground cumin

6 garlic cloves, sliced thin

1 red onion, sliced thin

1 orange bell pepper, cored seeded and sliced ling

2 russet potatoes cut into small cubes

1/2 t of salt

1/4 t of pepper

1 small head of cabbage, shredded

4 large eggs

4 thick slices of whole grain bread

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.

Lightly spray the inside and the lid of a cast iron Dutch oven.

Spread the cumin seeds over the entire bottom of the pan.

Scatter the garlic over the cumin seeds then add the onion, bell pepper and then the potatoes.

Sprinkle the salt and pepper over the top.

Place the cabbage into the pan and make 4 wells to hold each egg.

Carefully break the eggs into the well leaving the yolk intact.

Its okay if part of the eggs leak out of the wells they will still be nestled inside the wells.

Lay a slice of bread over the top of each well.

Cover and bake 32 minutes or until cooked through.

Makes 4 servings

These eggs bake similar to a poached egg.  Use whole grain bread or bread with seeds such as sunflower to give this dish a little texture.  Add a glass of juice for a well balanced breakfast.

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 32 minutes

Total Time:  approximately 47 minutes

Nutritional Information:  (approximate values per serving)

Calories 420; Fat 12g; Carbohydrates 57g; Cholesterol 426 mg; Sodium 462 mg; Protein 23g;

Fiber 6g