26Sep
SPANISH STYLE EGGS – PHASE 2
INGREDIENTS
3-4 cup chopped cabbage
A handful of baby spinach leaves
1/4 of an onion
A dash of beef stock
1 cup of tinned tomatoes (organic)
Garlic
Chilli
Parsley
Oregano
Thyme
Protein allocation of eggs
DIRECTIONS
Fry cabbage, onion and spinach in a little dash of beef stock until cabbage softens.
Add chilli garlic and spices to taste then add tinned tomatoes.
Allow tomato mixture to thicken a little then remove from heat and add to a ramekin.
Make a small well in middle of tomato mixture and crack an egg on top.
Bake in oven for about 15 mins on 180 or until egg looks cooked.
Add salt and pepper to taste!
Serves 1
By Emma Eady
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