SERVES 2 PREP 10 MINS COOK 35 MINS
Eggs are one of the few dietary sources of vitamin D and
also contain good amounts of protein and B-vitamins,
making this dish a great choice for a quick, healthy lunch.
1 tbsp olive oil
1 large red onion, diced
2 garlic cloves, crushed
or finely chopped
1/2 red chile, seeded and
finely chopped
1 small red pepper, seeded
and diced
14oz can cherry tomatoes
2 tbsp tomato purée
1/2 tsp smoked paprika
5fl oz (150ml) red wine
salt and freshly ground black pepper
4 large eggs
2 tbsp chopped fresh cilantro, to
garnish
1 Heat the oil in a nonstick frying pan. Add the onion and sauté over
medium heat for 2–3 minutes, then add the garlic, chile, and red pepper.
Continue to cook, stirring occasionally, for 3 minutes.
2 Add the tomatoes, tomato purée, paprika, and red wine. Season to taste.
Cook, uncovered, over medium heat for 15–20 minutes or until the mixture
begins to thicken.
3 Using the back of a tablespoon, make 4 egg-shaped hollows in the
tomato mixture and crack an egg into each hollow. Put a lid on the pan
and cook over low heat for 8–10 minutes, or until the eggs are done
to your liking.
4 Sprinkle with the cilantro and serve.
Source:The Diabetes Cookbook 2010
Eggs are one of the few dietary sources of vitamin D and
also contain good amounts of protein and B-vitamins,
making this dish a great choice for a quick, healthy lunch.
1 tbsp olive oil
1 large red onion, diced
2 garlic cloves, crushed
or finely chopped
1/2 red chile, seeded and
finely chopped
1 small red pepper, seeded
and diced
14oz can cherry tomatoes
2 tbsp tomato purée
1/2 tsp smoked paprika
5fl oz (150ml) red wine
salt and freshly ground black pepper
4 large eggs
2 tbsp chopped fresh cilantro, to
garnish
1 Heat the oil in a nonstick frying pan. Add the onion and sauté over
medium heat for 2–3 minutes, then add the garlic, chile, and red pepper.
Continue to cook, stirring occasionally, for 3 minutes.
2 Add the tomatoes, tomato purée, paprika, and red wine. Season to taste.
Cook, uncovered, over medium heat for 15–20 minutes or until the mixture
begins to thicken.
3 Using the back of a tablespoon, make 4 egg-shaped hollows in the
tomato mixture and crack an egg into each hollow. Put a lid on the pan
and cook over low heat for 8–10 minutes, or until the eggs are done
to your liking.
4 Sprinkle with the cilantro and serve.
Source:The Diabetes Cookbook 2010