Serves 2
Ingredients
- Low-calorie cooking spray
- 1 onion, sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 garlic cloves, finely chopped or grated
- ½ tsp ground cumin
- ¼ tsp mild chilli powder
- 1 x 400g tin chopped tomatoes or cherry tomatoes
- Pinch of granulated sweetener
- 1 tsp lemon juice
- 100g spinach
- Sea salt and freshly ground black pepper
- Handful of chopped fresh parsley or coriander
- 4 medium eggs
Method
- Spray a large frying pan with some low-calorie cooking spray and place over a medium heat.
- Add the onion and peppers and cook for 4–5 minutes until they have started to soften.
- Add the garlic and continue cooking for 4–5 minutes. (This should take 8–10 minutes in total.)
- Add the cumin and chilli powder and stir for a minute or so, then stir in the tomatoes, sweetener and lemon juice. Cook for a couple of minutes, stirring occasionally.
- Stir in the spinach, then turn the heat down to low, cover and cook for 5 minutes. Season to taste with salt and pepper.
- Sprinkle half of the parsley or coriander over the tomato mixture, then make four wells in the mix and crack an egg into each one.
- Sprinkle the eggs with some salt and pepper, cover with a lid or foil and simmer over a low heat for 8–10 minutes if you like your eggs runny, or a bit longer if you prefer them firmer.
- Remove from the heat, sprinkle with the remaining parsley or coriander and serve.
