This is a quick and easy light brunch or lunch. You can have it as it is, or serve with toasted pitta, crusty bread, new potatoes or just some green veg.
This serves 2 and it’s around 230 cals per portion. You can prepare the tomato base in advance and either store in the fridge or freezer and then just add the spinach and eggs when you want to eat it. And for those who can’t eat peppers – just leave them out and double the cherry tomatoes.
I was kindly given some home grown chilli peppers so I used a fresh one but you can use chilli powder if not.
You will need:
1 large onion
1 garlic clove
2 peppers (red, yellow, orange – your choice)
400g Chopped tomatoes
200g Cherry tomatoes (or 400g if not using peppers)
1/2 tsp ground cumin
1/4 tsp chilli powder or 1 fresh chilli (to taste)
1/2 tsp paprika
Pinch of sugar
Juice of half a small lemon
Salt and Pepper to taste
Slice the onion, peppers and tomatoes. Add a little oil spray to a large frying pan and throw in the onion, garlic and peppers (including the chilli pepper if using fresh chilli).
Sauté over a medium heat until they start to soften and cook through for 8 – 10 minutes.
Add the spices and cherry tomatoes and cook through for 2 mins or so.
Then add the chopped tomato, pinch of sugar and lemon juice. Mix well. Cook gently for 5 – 10 mins until it starts to thicken.
At this point you can stop and pop in the fridge or freezer for another day (or as I did, take half the portion away as it was just me having it for dinner). When ready to eat continue.
Add the spinach and cook through on low heat for 5 mins or so. Season to taste.
Using a large spoon create 4 wells in the mixture (or 2 if using a half portion) and crack an egg into each. Season the eggs and then pop a lid over the pan and simmer over a low heat for 6 – 8 mins (or until the eggs are as you like them).
Remove and serve with toasted pitta, a crusty loaf or veg of your choice!