This dish was created out of leftovers, But it’s balanced, nutritious, tasty and quick to prepare. So it makes an ideal quick lunch or evening meal served with some extra veggies like asparagus.
1 tsp oil
1 small onion or 3 spring onions – sliced
1 clove garlic – crushed
1 pepper – sliced
3 sliced tomatoes
1 grated carrot
½ – 1 tsp chilli flakes/powder
large handful chopped parsley and mint
salt and pepper
splash of lemon juice
80-100g grated cauliflower (optional, I had some left over so it went in!)
2 free range eggs
In a large frying pan heat up the oil and soften the onions (about 5 minutes). Add the garlic, remaining veg and chilli and cook until soft. (About 15 minutes). Add a splash of lemon juice
Make 2 wells in the mixture and crack an egg into each well. Add a lid and cook until the eggs are cooked to your liking (about 5-8 minutes).
Divide in to two and serve with chopped herbs