One-pan eggs & peppers
Enjoying eggs for breakfast will keep you going until lunchtime. Delivering four of your 5-a-day, eggs are packed with nutrients and make a great supper choice, too
- Serves: 4 persons
- 1tbsp olive oil
- 2onions (320g), halved and thinly sliced
- 1orange pepper, halved, deseeded and sliced
- 1red chilli, deseeded and sliced
- 400g can chopped tomatoes
- 2tbsp tomato purée
- 2tsp vegetable bouillon powder
- 1tsp dried oregano
- 1tsp smoked paprika, plus a little for sprinkling
- 2x 400g cans chickpeas
- 2x 120g pots bio yogurt
- 2garlic cloves, finely grated
- 4tbsp chopped parsley
Step 1Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir – they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.
Step 2Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.
Step 3Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.