Tangy Eggs Bites
A tangy Australian eggs dish with pumpkin, avocado and beetroot, finished with lemon myrtle and vegemite glaze, served over couscous.
Total time
40 min
Prep
17 min
Cook
23 min
Difficulty
medium
Cuisine
Australian
vegetarian
Ingredients
600geggs
200gpumpkin
200gavocado
1beetroot
4 servingscouscous
2 tsplemon myrtle
to tastevegemite glaze
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Crack and whisk the eggs, season them, then simmer over medium-high heat until just set, about 8 minutes.
2
Add the pumpkin and beetroot, cooking until softened, about 6 minutes.
3
Stir in the lemon myrtle and vegemite glaze for a final minute.
4
Cook the couscous separately and fluff with a fork.
5
Let everything simmer for about 14 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
365
Protein
21.3g
Fat
25.1g
Carbs
14.4g
Fiber
4.4g
Sodium
222mg
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