eggs with chillies, tomatoes and peppers served on wholemeal tortillas
- 4 Eggs
- 3 chopped Kale leaves
- 1 chopped Red bell pepper
- 1 chopped Small red chilli
- 1 chopped Garlic clove
- 1 chopped Onion
- 150ml passata
- Low cal spray-oil
- 1 per-person Wholemeal tortilla wraps
- Lime juice
- Fresh corainder leaves
- to taste Salt and pepper
Put the kale, onion, pepper, chilli, garlic, a squeeze of lime juice and passata into a bowl and mix thoroughly. Season with salt and pepper.
Heat the oil in a large frying pan (that has a lid) over a medium heat and add the salsa. Stir and cook to soften the veg.
Then make 4 wells in the mixture and crack the eggs in these spaces.
Put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while the eggs are cooking. Heat in the oven at 180ºC (gas 4) for a few minutes or microwave them for 20 seconds.
The dish is ready when the egg whites are firm. Sprinkle with fresh coriander leaves.
Serve the warm tortilla wraps on the side.