Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
1 medium onion, diced
1 red pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1 can chopped tomatoes
4 large eggs
salt and pepper, to taste
1 small bunch fresh coriander, chopped
1 small bunch fresh parsley, chopped
Preparation
Heat olive oil in a large sauté pan on medium heat. Add the chopped pepper and onion and cook for 5 minutes or until the onion softens.
Add garlic and spices and cook for 1 minute more.
Pour the tomatoes into the pan. Season with salt and pepper and simmer for 8-10 minutes until thickened.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Notes
For a heartier meal, sprinkle some feta cheese on top of your dish and serve it with sliced avocado.
The sauce (end of stage 3) can be made ahead and stored in the fridge for 3 days or freeze it for up to 3 months.