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Photo of Baked egg and quinoa capsicums by WW

Baked egg and quinoa capsicums

Total Time
1 hr 10 min
15 min
55 min
Gourmet brunch idea right here! These individual baked eggs come in their own little roasted capsicums and are a great way to add veggies into your breakfast dish.


Red capsicum

4 medium


½ cup(s), (85g) tri-colour, rinsed, drained


1 medium, coarsely grated


1 medium, coarsely grated

Green shallot(s)

2 individual, thinly sliced

Lemon juice

2 tbs

Baby spinach

50 g

Extra light cheddar cheese

cup(s), grated, (40g) grated


4 medium


  1. Preheat oven to 200°C or 180°C fan-forced. Remove and discard tops from capsicums. Scoop out and discard seeds and membranes. Trim base of capsicums if necessary so they sit flat. Place in a large baking dish and bake for 40 minutes or until tender.
  2. Meanwhile, place 1 cup (250ml) water in a saucepan over high heat and bring to the boil. Stir in quinoa and return to boil. Reduce heat and simmer, covered, for 10 minutes or until tender. Add carrot, zucchini, shallots and juice. Season with salt and pepper. Mix until combined.
  3. Tip out any liquid from roasted capsicums and return to dish. Divide quinoa mixture among capsicums. Top with spinach and cheese, pressing down if necessary to make room for eggs. Crack an egg into each capsicum. Bake for 15–20 minutes for a soft yolk or until cooked to your liking. Serve.


TIP: You can prepare this recipe to the end of Step 2 up to 2 days ahead. Store capsicums and quinoa mixture in separate airtight containers in the fridge. Continue from Step 3.