Baked egg muffins with tuna, capers and cherry tomatoes

Ingredients

For 1 serving

• Eggs2
• Canned tuna in water40 g
• Capers5 g
• Cherry tomatoes60 g
• Parsleyto taste
• Rye bread30 g
• Extra virgin olive oil2 g
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and grease 3 muffin cups with the oil, using a brush or a piece of kitchen paper.
2. Drain the tuna well and flake it; rinse the capers; wash the cherry tomatoes and chop them; chop the parsley.
3. In a bowl beat the eggs with the parsley and black pepper, then add the tuna, capers and tomatoes; no salt needed, the tuna and capers are enough.
4. Divide the mixture between the cups and bake for 15 minutes, until the muffins are puffed and firm in the centre.
5. Let them cool for 2 minutes, loosen them with a small knife and serve with the rye bread.