This is a simple recipe that can be made during the week when you need something easy for dinner or lunch or on the weekend when you’d like a fancy breakfast. Serve it with a salad or steamed vegetable or add vegetables to the tomato mix.

(Serves 2)

Ingredients

• 4 large eggs
  • 1 x 400g can/jar of chopped or pureed tomatoes (you can also make using fresh tomatoes)
  • 5 cloves of garlic (depending on how much garlic flavour you like), finely chopped
  • 1 small onion, finely chopped
  • ½ – 1 small chilli (optional, may want to remove seeds), finely chopped
  • ¼ teaspoon grated ginger
  • ½ teaspoon dried oregano or 1-2 teaspoons fresh (can use basil, thyme or other herbs)
  • Salt & pepper to taste
  • ½ teaspoon oil

Method

Heat a medium fry pan with the oil on medium heat. Add the garlic, onion, chilli and ginger and toast until just golden.

Add the tomatoes, herbs and simmer until just bubbling. Season with salt and pepper as desired.

Crack the eggs individually into a small bowl and pour individually into the tomato mix.

Simmer until eggs are cooked to your preference. It usually takes 10-15 minutes depending on how runny you like them.

Serve with a salad or vegetable side dish

Note:

Use this recipe as a base and also try adding mushrooms, grilled eggplant, sun-dried or fresh tomatoes and olives to the tomato mix also.

You can also top up the protein by adding chickpeas/4 bean mix/edamame beans, shredded chicken, grated tofu, lean mince/veggie mince or 1cm balls of low ricotta cheese.