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  • 1 tbsp olive oil
  • 200ml passata
    or canned tomatoes, whizzed to a paste
  • 1 garlic clove
    finely sliced
  • 1 heaped tbsp red pepper salsa
    (we used Gran Luchito) or ¼-½ red pepper, chopped
  • 1 medium egg
  • 1 tbsp chopped coriander
    and pitta bread, to serve

Nutrition: Per serving

  • kcal244
  • fat16g
  • saturates3g
  • carbs13g
  • sugars12g
  • fibre2g
  • protein10g
  • salt0.43g

Method

  • step 1

    Brush a microwave bowl or dish with a little of the oil. Stir the passata, garlic and salsa together and season well. Tip into the bowl and make a dip in the centre. Break in the egg, then prick the yolk with the tip of a sharp knife.

  • step 2

    Cover the bowl with its lid or clingfilm. Microwave on high for 1 min, and then in 20 sec bursts until the white is set. Scatter over the coriander and serve with the warmed pitta.

Recipe from Good Food magazine, February 2018

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.1 out of 5.9 ratings

rosee1aSSw5k

I cooked it half to death in the microwave, and the egg still didn't set ...

bin diez avatar

bin diez

A star rating of 5 out of 5.

tkanks

Cherry 14 avatar

Cherry 14

A star rating of 3 out of 5.

Like the other comment... it needs quite a bit more than a minute and 20 second bursts. I used 1 egg and cooked mine for 5 minutes (I added 2 boiled eggs after which I had going spare to it). Its very filling especially with the pitta and was nice but (for me) not as a main meal. I think this would…

mikeebateman

A star rating of 4 out of 5.

Needs an awful lot more cooking than the 1 minute then 20 second blasts gives you the impression of. But a really nice lunchtime meal. Quite filling with the pitta bread.

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