Baked eggs Just Right cous cous

Take this popular, warm brunch dish of baked eggs and cous cous and add Kellogg’s Just Right for a delightful crunch on a classic favourite.

Ingredients

• 1 cup cous cous
• 1 cup veggie stock or water
• 1/2 cup tomato passata
• 2 oranges, juiced
• 2 tsp zucchini, finely chopped
• 2 tbsp carrot, finely chopped
• 1 jalapeno pepper, sliced
• 1tsp red onion, finely chopped
• 1 tsp celery, finely chopped
• 1 cup Kellogg’s Just Right
• 2 large tomatos
• a dash of olive oil
• 8 eggs
• 1 pinch smoke paprika
• 1 pinch cayenne pepper
• 4 tbsp flat leaf parsley, roughly chopped
• 1 tbsp coriander, roughly chopped

Directions

How to do it

1. Cut the tomatoes in half lengthways, and roast in an oven at 160 degrees for 20 minutes with a drizzle of olive oil, salt, pepper and paprika, set aside to cool.
2. Boil the stock or water and add the cous cous whilst stirring. Cook for one minute, remove from the heat and stir through the orange juice.
3. Add all of the finely chopped vegetables and parsley to the cous cous, stir together and cover until ready to use.
4. Spread 2 tablespoons of passata around the base and sides of a small oven proof dish.
5. Mix the Kellogg’s Just Right through the cous cous mixture and spoon into the dish, leaving a small well in the centre.
6. Crack eggs into the well, chop the roast tomatoes and place around the outside of the eggs.
7. Place under a grill until the top is golden. If eggs require more cooking time, cover the dish with tin foil and place back under the grill for a few more minutes.
8. Garnish with chopped coriander and harissa on the side for extra spice.

Recipe courtesy of Meg Hewitt developed specifically for the Kellogg’s X Kawa Cereal Cafe in Sydney.