Baked tuna and olive eggs

This simple recipe takes less than half an hour to make and is packed with protein. He also points out that olives add healthy fats and a lot of flavor: baked tuna and olive eggs.

Ingredients

1 bunch of leeks olive oil salt ½ cup of natural yogurt 8 eggs 1 can of tuna ¼ cup pitted olives, sliced or chopped red sorrel Pepper

Instructions

• Preheat the oven to 400˚ and cover a tray with aluminum foil. Remove the leaves from the leeks and save the bulbs for another recipe. Drizzle the clean leaves with olive oil and a pinch of salt and place them on the tray. Bake until dark and crisp, 5 to 8 minutes (it’s okay if they char a little). Once it has cooled, cut the leaves. -Coat 4 baking dishes with a little olive oil, using your fingers to spread it evenly. Sprinkle about a tablespoon of tuna and olives at the bottom of each plate. Crack two eggs into each plate on top. Bake the mixture for 8 to 10 minutes or until set (lower dishes will cook for 5 to 7 minutes).
• Once ready, take them out of the oven and sprinkle any leftover tuna on top and add a tablespoon of yogurt.
• Add the sorrel, a pinch of salt, pepper and a little olive oil.