TOMATO EGG NESTS
Similar to the Mexican dish - huevos rancheros, this spicy tomato stew with eggs is the breakfast of champions! This recipe adds turkey rashers for even more protein. It's hearty, quick to make and a real crowd pleaser
Per serving : 449kCal / Carbs 18g / Protein 47g / Fat 21g
Ingredients
1 tsp Olive Oil
3 Turkey Rashers (cook and then cut into small pieces)
1/2 large Onion
1 Garlic Clove
150g Can of Tinned Tomatoes
1 tsp Tomato Puree
1/4 tsp Cumin Powder
1/2 tsp Red Chili Flakes
1/2 tsp Coriander Powder
pinch of Salt & Pepper
2 large Eggs
20g Feta Cheese
Fresh Coriander (garnish)
How to make it
- Heat half of the olive oil in a pan over a medium heat and cook the turkey rashers for 2-3 minutes per side. Then remove from the heat and chop into small
- pieces.
- Heat the remainder of the olive oil in the pan. Chop up the onion and add to the pan.
- Peel and finely chop the garlic. When the onion starts to brown, add the garlic and cook for l minute.
- Then add the tinned tomatoes and tomato puree. Cook for another l minute.
- Add in the turkey rashers, cumin, red chilli flakes, coriander powder, salt and pepper and stir.
- Create holes in the mixture and crack the eggs into those holes. Sprinkle with chopped up feta cheese and cook for 2 minutes.
- Place the pan under the grill for 4-5 minutes to finish. Make sure eggs are cooked.
- Sprinkle the fresh coriander over the top and serve.