Recipe courtesy of Lyndi Cohen, APD
1 small red onion, finely chopped
2 Tbsp. Extra Virgin Olive Oil
2 cups mushrooms, finely sliced
2 large red or yellow capsicum, cut into 0.5cm cubes
4 cloves garlic, crushed
2 – 4 Tbsp harissa paste (depending on your preference for heat)
1 Tbsp. tomato paste
1 ½ tsp. ground cumin
½ tsp. dried chilli flakes (optional)
Salt and pepper
5 large ripe tomatoes (800g) – or 2 x 400g tins of chopped peeled tomatoes
3 cups baby spinach leaves
4 – 6 free range eggs
Small handful of coriander, roughly chopped
Nutrition Information (per serve)
|Energy||1639 kJ (392 calories)|
- Heat the olive oil in a frying pan on medium heat and cook the onion until softened, about 4 – 5 minutes.
- Add half of the mushrooms and cook for 2 – 3 minutes.
- Add the other half of the mushrooms, capsicum, tomato paste, harissa, cumin, chilli, salt, pepper and garlic and cook for about 5 more minutes. Add a splash of water if it dries out and becomes too thick.
- Add tomatoes and spinach and cook for 10 minutes and until the sauce is thick.
- Make little wells in the sauce and break the eggs into these, and simmer for 8 – 10 minutes until cooked. Swirls the egg whites a bit with the sauce and try not to break the yolks. If you cover the pan it will speed up the process.
- The eggs are ready when the whites are firm and cooked and the egg yolks are soft.
- Spoon out the eggs with the sauce, garnish with coriander and serve.
This recipe featured in the APD Cookbook, created in collaboration with Nutrition Australia.
Download the full APD Cookbook by visiting the Australia’s Healthy Weight Week website.
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