A North African dish of eggs poached in a spicy tomato, pepper and onion sauce. Great for a weekend brunch.
Serves
1
Prep
15 minutes
Cook
20 minutes
Nutritional Information:
Each 645g serving contains (excludes serving suggestion)
- KCal
- 259
- Carbs
- 27.5g
- Fibre
- 9.6g
- Protein
- 16.7g
- Fat
-
7.0g
(Low)
- Saturates
-
1.6g
(Low)
- Sugars
-
25.9g
(Low)
- Salt
-
0.3g
(Low)
- Fruit/Veg Portion
- 5
Ingredients
Ingredients
- 1 small onion, finely sliced, approx 60g, unpeeled
- 1 red and 1 orange pepper, halved, deseeded and chopped, approx 120g unprepared weight
- 1 clove garlic, crushed
- 1tsp sundried tomato paste or tomato purée
- 1tsp smoked paprika
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 400g can chopped tomatoes
- 1 egg
- Fresh chopped parsley and mint
Method
Method
Recipe tips
- You could use any colour peppers for this dish.
- Try adding mushrooms or artichoke hearts.
- Freezing instructions: the sauce can be frozen.
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Total Cook Time (in minutes)
20 mins
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