*This recipe is gluten-free according to industry standards
Ingredients
- vegetable oil 2 tbsp
- garlic 1 clove, crushed
- onion ½, finely chopped
- plum tomatoes 6, deseeded and chopped
- tomato purée 2 tsp
- eggs 6
- salted butter 25g, softened
- chives ½ a small pack, finely chopped
- flatbreads to serve
Method
-
Step 1
Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée.
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Step 2
Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set.
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Step 3
Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads.
Nutritional Information
- Kcals 472
- Fat 36.3g
- Saturates 11.4g
- Carbs 10.9g
- Sugars 10.1g
- Fibre 4.1g
- Protein 23.3g
- Salt 0.9g
