Serves 1
Prep Time 15 mins
Duration 20 mins

Ingredients

• 1 small onion, finely sliced, approx 60g, unpeeled
• 1 red pepper, halved, deseeded and chopped, approx 120g unprepared weight
• 1 clove garlic, crushed
• 1 tsp sundried tomato paste, or tomato purée
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400 g can chopped tomatoes
• 1 egg
• Fresh chopped parsley and mint
• 1 orange pepper, halved, deseeded and chopped, approx 120g unprepared weight

Method

1. Put the onion, peppers and garlic in a glass bowl with 1tbsp water. Cover with cling film and microwave at 800W for 2 mins. Stir and cook for a further 2 mins.
2. Stir the paste and spices into the onion mixture and microwave for a further 1 min. Tip into a medium frying pan.
3. Stir in the tomatoes and simmer gently for 15 mins or until thickened, stirring occasionally.
4. Make a dip in the middle, crack the egg into the dip. Cover the pan with a lid and cook until the egg is done to your taste.
5. Scatter with red pepper flakes (optional), a little chopped parsley and mint, and serve.

Chefs Tips

• You could use any colour peppers for this dish.
• Try adding mushrooms or artichoke hearts.
• Freezing instructions: the sauce can be frozen.

Nutritional Value

(per serving)

Calories 259 kcal
Total Fat 7 gm
Saturated Fat 1.6 gm
Carbohydrates 27.5 gm
Fibre 9.6 gm
Protein 16.7 gm