Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories214.6 kcal (11%)
Total Fat13.3 g (19%)
Carbs17.1 g (7%)
Sugars11.6 g (13%)
Protein9.4 g (19%)
Sodium327.6 mg (16%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
1red chilli
deseeded and finely chopped
1onion
finely chopped
3red peppers
medium, deseeded and sliced into thin strips
4garlic cloves
roughly chopped when you cook it for others
1 tspground cumin
1 tspturmeric
saffron
2 x 400gchopped tomatoes
4eggs
medium
4 Tbspnatural yoghurt
2 Tbspflat-leaf parsley
roughly chopped, to garnish
Instructions
Step 1
Heat the oil in a deep frying pan until hot and add the red chilli and chopped onion.
Step 2
Sizzle for 2-3 minutes
Step 3
until the onion has begun to soften.
Step 4
Add the sliced peppers, garlic and spices.
Step 5
Keep up the heat and continue to fry, covered, for 10-12 minutes.
Step 6
You want the peppers to be soft but not to char.
Step 7
Pour in the tin of tomatoes and continue to simmer for a further 8 minutes, uncovered, until the mixture has thickened slightly.
Step 8
Using a spoon shape 4 slight 'holes' in your pepper mixture.
Step 9
Crack eggs into these holes – it doesn't matter if the white seeps onto the surface of the mixture.
Step 10
Cover and cook until the yolks are just set, about 10 minutes.
Step 11
Serve with yoghurt and parsley.
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