Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 cloves garlic, crushed
- 1 2/3 cup tomato passata
- 1teaspoons smoked paprika
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons coriander leaves, chopped
- 4 eggs
- 4 thick slices wholemeal bread
Nutrition per serving
1070kJ / 255Cal
1070 Kilojoules or 255 Calories
12% of daily energy intake*
Protein
11.5grams
Fat
10.6grams
Carbs
25.8grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A cheap, filling breakfast. Add chilli for more heat. If you don’t have any passata, simply blend a can of tomatoes in a food processor, then strain.
Method
Step 1 of 4
Heat the oil in a 25 cm heavy-based, ovenproof frying pan over a medium heat and fry the garlic for 1 minute until it begins to colour. Add the passata and smoked paprika and season well. Bring to the boil, reduce to a gentle simmer, and cook for 20 minutes until thickened and reduced.
Step 2 of 4
Five minutes before it is ready, preheat the grill on its highest setting. Stir most of the coriander into the tomato mixture.
Step 3 of 4
When the sauce is ready, take it off the heat. Make four holes in the sauce with the back of a spoon. Crack an egg into each hole and put the pan under the hot grill for 2-3 minutes, until the eggs have just set. Meanwhile, grill or toast the slices of bread.
Step 4 of 4
Scoop a little of the tomato sauce over the top of each piece of toast, then top it with an egg and sprinkle over the reserved coriander to serve.
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