2 large, quartered
1 medium, finely chopped
2 clove(s), crushed
fresh red chilli
1 whole, deseeded, thinly sliced
canned diced tomatoes
400 g, (1 x 400g can)
2 tbs, chopped
2 x 3 second spray(s)
- Preheat grill on high. Line grill tray with foil. Grill capsicum, skin-side up, for 8–10 minutes or until skin has charred and blistered. Place capsicum in a plastic bag and set aside to cool slightly. Peel off skin and coarsely chop flesh (see tip).
- Lightly spray a medium saucepan with oil and heat over medium heat. Add onion, garlic and chilli and cook, stirring, for 5 minutes or until softened. Add cumin and cook, stirring, for 1 minute or until fragrant. Add capsicum and tomatoes. Cook, stirring occasionally, for 8–10 minutes or until thickened. Season with salt and freshly ground black pepper.
- Beat eggs and chopped coriander in a bowl until combined. Lightly spray a large non-stick frying pan with oil and heat over medium-low heat.
- Pour egg mixture into pan and cook for 10 seconds. Using a spatula, draw set edges of egg into the centre. Cook, stirring slowly, for 1–2 minutes or until eggs are creamy and just set. Gently fold in tomato mixture. Sprinkle with extra coriander.