One-pan eggs & peppers

Enjoying eggs for breakfast will keep you going until lunchtime. Delivering four of your 5-a-day, eggs are packed with nutrients and make a great supper choice, too

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 384
fat 13g
saturates 3g
carbs 38g
sugars 0g
fibre 11g
protein 23g
salt 1.3g

Ingredients

1 tbsp olive oil
2 onions (320g), halved and thinly sliced
1 orange pepper, halved, deseeded and sliced
1 red chilli, deseeded and sliced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon powder
1 tsp dried oregano
1 tsp smoked paprika, plus a little for sprinkling
2 x 400g cans chickpeas
4 eggs
2 x 120g pots bio yogurt
2 garlic cloves, finely grated
4 tbsp chopped parsley

Method

Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir – they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.
Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.
Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. If you're following our Healthy Diet Plan, save the rest for the following day. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.