This Middle Eastern dish is a little left of centre from traditional breakfast fodder, but I love finding opportunities to boost veggie intake and jump start the metabolism with some spices.
Heat the oil and add the garlic, chilli, onion, cumin and paprika. Sauté for 2 minutes.
Add the chopped tomatoes, water and capsicums and cook until the capsicums are soft. Form 4 indents in the mix and crack an egg into each one. Continue to cook with the cover on the pan until the egg is cooked through (approx 10 minutes). Serve on a piece of toasted wholegrain/spelt bread.
Note: Some people experience digestive irritation with capsicum. This may be minimised by removing the skin or avoiding the unripe varieties (yellow and green). A recent survey found that 68% capsicums were found to contain pesticides so it's worth paying more for organic.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 902 kj |
| Calories | 216 kcal |
| Fat | 16 g |
| Saturated Fat | 2.6 g |
| Total Carbohydrate | 9 g |
| Total Protein | 9.1 g |
| Fibre | 1.5 g |
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