by Olga Alexandru
If you feel like you’ve overindulged over the weekend here’s a recipe that will make you want to eat your veg! Bart Ingredients has kindly sent us the perfect recipe for a healthy breakfast. It can also be used for lunch or dinner so if you’re stuffed from Easter lunch you can have it any time of the day.
- 1 tbsp olive oil
- 1 small onion, finely sliced
- ½ red pepper, finely sliced
- ½ yellow pepper, finely sliced
- 3 tsp Bart garlic paste
- ¼ tsp Bart ground paprika
- ½ tsp Bart ground cumin
- ¼ tsp Bart cayenne pepper
- 400g tinned tomatoes
- 80ml vegetable stock
- 1 tsp sugar
- 2 eggs
- Small bunch coriander
- Bread and natural yogurt to serve
Heat the oil in a medium sized saucepan and gently cook the onion and peppers for 5-7 minutes. Stir in the garlic, paprika, cumin and cayenne and cook for a further minute until fragrant.
Tip in the tomatoes, stock and sugar, season and stir well. Season well and allow to simmer very gently for 20 minutes adding a little more stock if it gets too thick.
Make 2 wells in the tomatoes and carefully crack in the eggs. Put the lid on the pan and turn the heat down very low.
Cook for 8-10 minutes until the eggs are done to your liking then serve sprinkled with some fresh coriander and with natural yogurt and bread.
Source: Bart Ingredients