1 teaspoons, level, smoked
½ teaspoons, level
¼ teaspoons, dried
1 large, finely diced
1 medium, deseeded and finely sliced
3 large, diced
Egg, whole, raw
6 medium, raw, lightly beaten
2 tablespoons, chopped
Calorie Controlled Brown Bread
- Put the oil in a nonstick frying pan and set over a low heat until warm, but not hot. Add the paprika, oregano, mint, onion and the deseeded and finely diced green pepper, and season to taste. Cook, stirring often, for 8-10 minutes until the vegetables are soft.
- Add the tomatoes and continue to cook, stirring often, for 6-8 minutes until the tomatoes start to break down and the mixture becomes darker in colour. Remove half of the mixture and set aside.
- Add the eggs to the pan and season to taste. Cook for about 5-7 minutes, folding the mixture with a silicone spatula, until the eggs are just barely set.
- Remove from the heat, gently fold in the reserved vegetable mixture and garnish with the parsley. Toast the bread and serve with the eggs.