Serves 5
Calories (Per serving): 188
Carbs: 7g
Fat: 15g
Protein: 9g
A delicious, fragrant, one-skillet dish with gently poached eggs.
INGREDIENTS
2-3 large Tomato’s, skin removed & diced
1 Tsp tomato paste
3 mixed bell peppers
4-5 gloves of garlic
1 Tbsp ground coriander
1/4 tsp dried chilli or 1 whole green chilli
1/2 Tsp salt
3 Tbsp olive oil
5 eggs
freshly ground black pepper
A pinch of paprika
(optional fresh mozerella)
INSTRUCTIONS
Score the base of your tomatoes & place in the microwave for a minute or so to soften skin so you can remove it.
Heat 3 tbsp olive oil in a large cast iron skillet. Add the mixed peppers and sauté, for a minute.
Add the mashed garlic, chilli, coriander & pinch salt.
Cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
Add the tomatoes and tomato puree. Cover and let simmer for about 5 minutes.
Taste and adjust the seasoning to your liking- you may prefer a bit more chilli etc.
Using a wooden spoon, make 5 wells in the mixture and gently crack an egg into each well.
Reduce the heat & cover the skillet.
Add a little salt, black pepper & paprika to each egg yolk. (Try not to break the yokes).
Cook on low until the egg whites are set, if you want the yokes runny, as soon as the white is set- serve.
Turn the heat off, uncover & add the fresh mozzarella, (optional) place the lid back on to steam for a minute or so, causing the cheese to melt.
Add one more small sprinkle of salt & pepper & serve hot with your choice of fresh bread.
GARNISH
Garnish with fresh cress, fresh red chilli & fresh parsley.
RECIPE NOTES
The pepper & tomato mixture can be made ahead of time & stored in the fridge.
This mixture also works well with rice or fish or any kind of protein.
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Dedicated to my friend Wing.
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