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Simple Eggs Bake with Couscous
A simple Australian eggs bake with pumpkin and sweet potato, finished with lemon myrtle, vegemite glaze and macadamia nuts, served over couscous.
Ingredients
Instructions
Crack and whisk the eggs, season them, then simmer over medium-high heat until just set, about 10 minutes.
Add the pumpkin and sweet potato, cooking until softened, about 3 minutes.
Stir in the lemon myrtle, vegemite glaze, tomato relish and macadamia nuts for 4 minutes.
Cook the couscous separately and fluff with a fork.
Let everything simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
