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Ingredients
1 servings
0.5red onion
small, chopped
1garlic clove
crushed
0.5red pepper
chopped
0.5Portobello
mushroom
sliced
1 teaspoonextra
virgin olive oil
0.5tin chopped
200gtomatoes
½ teaspoonmild
chilli powder
cayenne pepper
paprika
½ teaspoon of
ground cumin
3eggs
black pepper
to season
fresh
coriander
chopped
Instructions
Step 1
In your small non-stick frying pan fry your onion, garlic, pepper and
Step 2
sliced mushroom in the oil until soft and your onions starting to turn
Step 3
brown.
Step 4
Add the chopped tomatoes and all your spices bringing the pan to
Step 5
the boil, stir and simmer for 3 minutes.
Step 6
Make 3 wells in the tomatoes with the back of a large spoon to make
Step 7
a space for the eggs.
Step 8
Crack in your three eggs, cover and simmer for 10 minutes.
Step 9
Once your eggs are cooked to your liking, season with black pepper
Step 10
and scatter fresh coriander over the top.
Step 11
I tuck in straight from the pan but you can easily transfer to a nice
Step 12
bowl!
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