- PrepPreparation time20 minutes
- CookCooking time20 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 12gSodium: 410mg
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Print- 2 tablespoons olive oil
- Half small onion, finely chopped
- 1 clove garlic, minced
- Half capsicum, diced
- Half teaspoon ground cumin
- Half teaspoon paprika
- One quarter teaspoon chilli or cayenne (optional)
- 1 canned tomato
- Salt and pepper to taste
- 2 eggs
- Half avocado, sliced
- Fresh parsley or coriander, chopped (for garnish, you can use dried if that’s all you have available)
- 1-2 slices wholegrain, wholemeal or sourdough bread per person
- Heat the olive oil in a pan. Add the onion and sauté until soft.
- Add in garlic and capsicum and cook until softened.
- Add cumin, paprika and chilli. Mix for 30 seconds, then add the tomatoes, salt and pepper.
- Simmer for 15 minutes until this has thickened.
- Make two small sections (like a well) in the sauce and crack in the eggs.
- Cover the pan and cook for 6 minutes or until the eggs are set or as per preference of cooked eggs.
- Top with parsley and coriander.
- Add sliced avocado
- Serve with warm bread or toast for dipping.