Roasted Eggs Parmigiana
A roasted Australian eggs dish with avocado, capsicum and spring onion, finished with vegemite glaze and macadamia nuts, served over couscous.
Total time
38 min
Prep
17 min
Cook
21 min
Difficulty
easy
Cuisine
Australian
comfortvegetarian
Ingredients
400geggs
1/2 cupavocado
200gcapsicum
200gspring onion
1 cupcouscous
2 tspvegemite glaze
2 tbspmacadamia nuts
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Crack and whisk the eggs, season them, then sear over medium-high heat until just set, about 4 minutes.
2
Add the capsicum and spring onion, cooking until softened, about 7 minutes.
3
Stir in the vegemite glaze and macadamia nuts for 3 minutes.
4
Cook the couscous separately and fluff with a fork.
5
Let everything simmer for about 12 minutes so the flavors meld.
6
Fold in the avocado just before serving.
7
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
406
Protein
17.9g
Fat
26.6g
Carbs
25g
Fiber
5.8g
Sodium
243mg
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