Great for using up the leftovers you have in the fridge midweek. (Also great if you’re buying ingredients especially for this, or if it’s the weekend). This middle eastern dish of eggs poached in a spicy tomato sauce works really well for one person.
Ingredients
Serves 1
2 eggs
1 red pepper
1 small onion
1 clove garlic
200g passata
1/2 tsp chilli flakes
1/2 tsp paprika
bread to serve
Instructions
- Chop the onion, peppers and garlic and add to a saucepan with a glug of oil on a medium heat.
- Cook until softened.
- Add the spices and the passata, cook until thickened.
- Make two little spaces in the sauce ad crack an egg into them. I find it easier to crack into a cup then add to the pan.
- Cover and cook until the whites of the eggs are solid, about 4 minutes, or longer if you prefer.
- Serve with toasted sourdough, pita, wraps, literally any bread!
Key Tip
Watch the eggs like a hawk to make sure the white is cooked and the yolk is still runny.
Suggestions for leftovers
A frittata is a brilliant way to use any more eggs you have plus almost anything else left at the bottom of the fridge. any remaining passata would go well in an individual aubergine parmigiana.
