Calorie controlled cooking spray
1 medium, thinly sliced
2 medium, deseeded and sliced
1 clove(s), crushed
2 can(s), large, chopped
Reduced Fat Green Pesto
2 tablespoons, torn
Egg, whole, raw
4 medium, raw
Crusty Brown Bread Roll
- Mist a large, lidded nonstick frying pan with calorie controlled cooking spray and put over a medium heat. Add 1 thinly sliced red onion and 2 deseeded and sliced red peppers and cook for 6-8 minutes until soft, then add 1 crushed garlic clove and cook for another 1 minute.
- Add ½ tablespoon balsamic vinegar and 2 x 400g tins chopped tomatoes, season to taste and gently simmer for 15-20 minutes until slightly reduced. Stir in 2 tablespoons reduced-fat green pesto and 2 tablespoons torn fresh basil leaves, then reduce the heat to low.
- Make four hollows in the sauce with the back of a spoon, then crack in 4 eggs and cover the pan with the lid. Cook over a low heat for 6-7 minutes until the egg whites are set.
- Season with freshly ground black pepper and scatter over extra fresh basil leaves. Serve with 4 x 65g crusty brown rolls.