Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A one-pan brunch — eggs poached in a rich tomato sauce.
Equipment: Large frying pan with lid
Measures and names
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 pepper, sliced
- 2 garlic cloves, crushed
- 1 tsp paprika (smoked, if you have it)
- 1 x 400g tin chopped tomatoes
- 4 eggs
- Salt and black pepper
Optional extras
- 40 g feta or cheddar
Method
- Heat the oil in a frying pan and cook the onion and pepper for 5 minutes, until soft.
- Add the garlic and paprika and cook for 1 minute. Pour in the tomatoes, season, and simmer for 5 minutes until thickened.
- Make four wells in the sauce and crack an egg into each.
- Cover the pan and cook gently for 5–7 minutes, until the whites are set but the yolks still soft.
- Crumble over the cheese, if using, and serve from the pan. Taste before adding salt — feta already seasons the dish.
Swaps and tips
Stir a handful of spinach into the sauce before adding the eggs. Any leftover sauce keeps in the fridge for a quick base another day.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 23 g | 22 g | 6 g | 24 g | 400 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
