This is one of my favourite recipes. I love the flavour and it’s very filling, plus you can have it for breakfast, lunch or dinner!
WHAT YOU NEED:
1 tbsp coconut oil
1 large red onion, sliced
1 clove garlic, minced
1 medium red capsicum, sliced
1/2 tsp turmeric, ground
1 pinch cayenne pepper (optional)
1/2 tsp paprika
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1 tsp curry powder
400g tinned tomatoes
100ml coconut milk
Sea salt and freshly ground black pepper, to taste
4 eggs
Fresh chives, to serve
WHAT YOU NEED TO DO:
Heat a large frying pan with a lid over a medium heat and add coconut oil, onion, garlic and capsicum. Sauté for 2 minutes until translucent. Add spices and cook for a further minute, stirring constantly until fragrant.
Add the tomatoes, coconut milk, salt & pepper and simmer for 10 minutes, stirring occasionally, until sauce has thickened slightly.
One by one, make a well in the sauce and crack an egg in. Even if the well doesn’t stay, the weight of the egg will make it’s own well. Leave on a medium-low heat for 10 minutes or until egg whites are opaque and yolks are still slightly runny. If the top of the whites are staying too runny, place the lid over the pan and leave for a minute.
Top with a few cracks of salt and pepper and fresh chives. Serve as is or with a slice of your favourite bread toasted (Not included in macro’s). ENJOY!
Serves: 2
Prep: 5 mins
Cook: 25 mins
Nutrition per serving:
293 kcal
16g Protein
12g Carbs
19g Fats
