Serves 2
Ingredients
1 Onion, sliced (s)
1 Garlic clove, finely chopped (s)
1 Bell Pepper, sliced (s)
1Tsp Chilli flakes
1Tsp Cumin
1 Tsp Coriander
1 Tsp Paprika
1 Tbsp. sweetener
1 Tbsp. chopped parsley
1 Tbsp. Tomato Puree (s)
2 Eggs (p)
100g Sliced mushrooms (s)
400g Chopped tomatoes (s)
Pinch of cayenne pepper
S & P
Method
In a thick deep base frying pan, sprayed with frylight, cook the onions, garlic & pepper until soft.
Add the spices except the cayenne pepper, cook for 1 min, add the tomatoes, sweetener & mix well, add the sliced mushrooms & tomato puree, season to taste, adding the cayenne as required, cook until the mix thickened but still wet.
Carefully break the eggs on the mix at opposite sides & cover, reduce the heat & cook until the eggs are to your liking, making sure the mix doesn’t dry out & burn.
Remove lid & sprinkle with the parsley, serve from the pan.
