Any easy brunch for those hungry, lazy mornings. Spicy, tomatoey soft eggs with a pop of bright green tenderstem. If you're extra starving  pimp it with beans or pulses or crumble some salty feta on top.
Serves: 1 • Prep time: 5 mins • Cook time: 10 mins • Easy 
  • olive oil
  • small diced onion or half a bigger one*
  • small red chilli finely chopped*
  • half a red pepper and half a yellow one sliced into thin strips
  • large handful of baby plum tomatoes in red and yellow, halved
  • 200g of tinned chopped tomatoes
  • a few pieces of tenderstem broccoli
  • sea salt
  • 2 free range organic eggs
  • chopped fresh coriander
  • sriracha sauce
* I used frozen chopped onion and chilli
Gently fry the onion and chilli in olive oil for a couple of minutes until soft, then add the sliced pepper and halved baby tomatoes and some sea salt to your taste. Cook for 2-3 minutes until the tomatoes start to pulp a little bit but retain their shape. Lay the broccoli on top, it'll steam over the next few minutes.

Crack the eggs on top of everything in the frying pan then put a lid on, or in my case I upturned another frying pan on top! Leave to cook for a couple of minutes until the egg whites are cooked through. Serve in the pan sprinkled with the chopped fresh herbs and a good drizzle of sriracha sauce.
Nutrition info
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

Not every hen lays eggs. Not every hen that lays eggs gets them hatched. Not everyone born with greatness becomes as such. Go, hatch your eggs.
Israelmore Ayivor
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