Preheat oven to 180°C (fan).

In a mixing bowl, whisk together eggs, cottage cheese, chilli oil, salt, and pepper.

Stir in coriander, tomatoes, and peppers.

Pour into an oven-proof dish and bake for 10–12 minutes, or until golden and just set.

Let the egg bake cool for 5 minutes.

Slice into 4 equal portions.

Lightly toast bagel bases if desired.

Add a squeeze of ketchup.

Top with a slice of baked egg, then cheddar cheese.

Place the bagel lid on top.

Wrap each bagel in parchment paper.

Store in the fridge for up to 3 days or freeze for up to a month.

Air fryer (best texture): Cut bagel in half, place in air fryer at 180°C for 10 minutes (from fridge). If frozen, defrost overnight before reheating.

Microwave (quick option): From fridge, heat for 1–2 minutes until warmed through. From frozen, microwave for 3–4 minutes, pausing halfway to check and avoid sogginess.