Rainbow Trout with Salted Buttered Rice
Egg Shakshuka
Course: BreakfastDifficulty: EasyServings
1
servingsPrep time
2
minutesCooking time
10
minutesCalories
438
kcalTotal time
20
minutesIngredients
3x Eggs
1x Red Onion
1x Garlic Clove
1x Chili (if you can handle it)
3x Sprays of fry light
200g Canned Tomatoes
Add any spices you like!
Directions
- Heat the oil in a frying pan that has a lid, add in the onions, chilli, and garlic and cook until soft.
- Stir in the tomatoes, then cook on a medium heat for 8-10 mins until thick (plus add in 1-tsp paprika)
- Using the back of a large spoon, make dips in the sauce, then crack an egg into each one.
- Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.
Notes
- What a meal this is... it is quite heavy so potentially have 2-hours before any exercise or utilise on an off day. Add any spices or chili that may take your fancy.