A couple weeks ago I had gone out for breakfast and ordered Spanish egg for breakfast and it was delicious but filled with loads of calories.  They had eggs, French fries, spinach and three slices of bread and the  tomato salsa had beans.

So I decided to make a healthier version.   I removed the French fries, added mushrooms and made my own sauce and it was filling.

Ingredients

1 egg

100g button mushrooms

200g canned tomatoes

1 medium carrot grated in small pieces

½ onion chopped

1 clove garlic

75g canned black beans drained and rinsed

½ teaspoon paprika

½ a teaspoon black pepper

pinch of cayenne pepper

salt to season

One slice of toast

Method 

Preheat oven to 180ºC

Line baking tray with non stick baking paper.  Add the mushroom drizzle oil and pepper.  Bake for 20 minutes or until golden brown

In a sauce pan. place the egg, fill pan with water and place on the stove.  On medium high heat.  When it is boiling put the heat off, cover pan and wait for 7 minutes.  Remove egg let it rest than crack.

To make the sauce, add oil in a sauce pan.  Add onions, cook for 5 minutes, add garlic, paprika and cayenne pepper and cook for 1 minute.  Add the tomatoes and grated carrots,  Bring to the boil.  Add black beans and simmer for 20 minutes or until sauce is thick   Season with salt.

Note

This dish serves 1

They are may ways to boil an egg, use your preferred method.

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Moroccan Eggs

Apple Pikelets and Poached Apples

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