I made this breakfast this morning and Kalyan declared it restaurant quality (you can see him having a good sniff below, I did give him a taste too), so I had to give it a little photoshoot and share the recipe here. It would be perfect for a brunch and easy to double or quadruple the quantities, just use a bigger pan.
Serves 1, 326 Calories, 21g Protein
Ingredients:
- 1 tsp olive oil
- 1/2 onion, diced (I used 1 tbsp diced frozen onion)
- 1/4 red pepper, diced
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp chilli powder
- 1 clove garlic, crushed
- salt & pepper
- 200ml Passata
- 2 eggs
- 50g 0% Greek yoghurt
- Fresh Coriander, chopped
- Drizzle of Chilli Crunch
- Feta cheese, crumbled (optional)
- Flatbread, to serve (optional)
Method:
- Heat the olive oil in a small frying pan and add the onion and pepper, cook over a medium heat until softened.
- Add the garlic, spices and seasoning and cook for 1 minute until fragrant.
- Stir in the passata and bring to a simmer.
- Make a well for each egg and break them into the sauce to poach. Add a lid to speed up cooking and ensure the top is cooked, leaving the yolks soft in the centre.
- Serve in a large bowl with dollops of Greek yoghurt, sprinkle with coriander and drizzle over the chill crunch and optional feta. Add toasted flatbread on the side if you wish.
I’ll definitely be making this again, it’s so easy but really tasty! Kalyan has requested a bigger one for all of us next time! (He’d already had his breakfast as he was going out but I think he was a bit jealous.)
I absolutely love eggs for breakfast so it’s nice to jazz them up a bit from time to time. Let me know if you’ll be giving this one a go! Anyone fancy a brunch date?? 😉
