Healthy egg breakfast
This healthy egg breakfast will really set you up for the day: it provides three servings of vegetables per person, with the beans adding extra fibre and protein.
Each serving provides 339 kcal, 20g protein, 41g carbohydrates (of which 14g sugars), 2g fat (of which 2g saturates), 12g fibre and 0.8g salt.
Ingredients
- ¼ onion, finely chopped
- 1 large red pepper, chopped
- 1 garlic clove, crushed
- ¼ tsp paprika
- pinch chilli flakes (optional)
- 400g tin chopped tomatoes
- 160²µ/5¾´Ç³ú broad beans (fresh or frozen)
- 2 free-range eggs
- freshly ground black pepper
- 2 slices of sourdough or rye bread, to serve
Method
Heat a non-stick frying pan, add the onion, red pepper, garlic, paprika and chilli flakes, if using, and cook for 5–7 minutes, or until the pepper has softened.
Add the tomatoes and broad beans and simmer for 5 minutes. Season with black pepper to taste.
Make two hollows in the mixture and crack in the eggs. Put a lid on the pan and cook for 3–4 minutes, or until the eggs are done to your liking.
Serve with a slice of sourdough or rye bread.
Recipe Tips
If you don't have a good non-stick frying pan, you will need to add a little oil to cook the vegetables.
Summer
Recipes
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