A time-saving recipe for busy mornings, this dish is made by baking eggs with tomato and low-fat curd cheese in a small dish in the airfryer. Using just a touch of olive oil keeps it light for anyone after a heart-friendly breakfast.
Lightly grease a small baking dish with the olive oil and spread the diced tomato over the base.
Crack the eggs over the tomato, scatter the curd cheese on top, season with salt and pepper, and sprinkle over the parsley.
Place the dish in an airfryer basket preheated to 180°C and cook for 8 minutes until the white sets; if you do not have an airfryer, you can bake it for the same time in an oven preheated to 180°C.
If you do not grease the dish before adding the eggs, they can stick once cooked. If you do not preheat the airfryer, the white sets slowly and the yolk ends up overcooked. Allergens: contains egg and milk and dairy.
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