This is such a simple recipe I haven’t even put quantities in. You can adjust them according to what you like, how many you’re making and so on. This recipe was originally created for the bento box, as you can cook the egg cup directly in a silicone cup cake case, but you could also make this in a frying or saute pan and finish it off in the oven. I cook this at home so often for dinner, only for a main meal, I would add in cooked, sliced potatoes.
Recipe for bento / lunch egg cup
Fry onions, peppers, courgette and peas (or any veggies of your choice) together with olive oil and salt over a gentle heat until softened.
Add mixture to beaten eggs when still hot, then pour into a silicone cup, which has been greased with olive oil. Sprinkle with dried thyme and bake on a baking sheet for 10 mins at 180c. Check the cup has cooked by squeezing it – if it’s firm, it’s cooked. Allow to cool at room temperature, which will help the egg to set.
You can also use this recipe to use up cooked leftover veggies – saute them until they get a little colour and continue as before.
As a general guide, I would estimate one to two eggs to every person eating. The egg isn’t so much part of the meal, but a way of binding the ingredients together.