Eastern baked eggs Breakfast / Brunch Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Eastern baked eggs porridge using high or low fibre ingredients Preparation Time: 10 Cooking Time: 15 Quantity: 4 High fibre Ingredients 100 grams (drained) tinned/jar red pepper (chopped finely) 800 grams (2 tins) diced cooked tomatoes 2 tablespoons tomato paste 1 garlic clove (minced) 1/2 brown onion (finely diced) 1 teaspoon mild chilli powder 1 teaspoon paprika (or sumach) 1 teaspoon cumin 1/4 teaspoon stevia powder salt and pepper to taste olive oil spray 6 free range eggs 1 tablespoon freshly chopped parsley Method Heat the cast iron pot on a medium heat. Spray with olive oil. Add fresh onion and garlic cook until soft. Add tomatoes, red pepper and tomato paste blend well. Add spices and stevia and mix into the sauce. Salt and pepper to taste. Turn heat down to low heat. Crack eggs on top of the sauce leaving space between them. Place a lid on the pot and simmer the pan for 10-15 minutes until the eggs are the way you like them (best served slightly soft). Scoop sauce and eggs into ceramic dishes with the egg on top of the sauce, and serve immediately with a sprinkle of fresh parsley and crusty wholemeal wholegrain bread. NOTE: for best results cook in cast iron cookware. NOTE: 7g fibre content per serve includes crusty wholemeal wholegrain bread. Nutrition Type Quantity Fiber 7g Low fibre Ingredients 100 grams (drained) tinned/jar red pepper (chopped finely) 800 grams (2 tins) diced cooked tomatoes blended (ostomates will need to strain tomatoes to remove pips) 2 tablespoons tomato paste 1 garlic clove (finely minced) - may cause wind and odour for ostomates 1/2 brown onion (finely minced) - may cause wind and odour for ostomates 1 1/2 teaspoons paprika (or sumach) 1 teaspoon cumin 1/4 teaspoon stevia powder salt and pepper to taste olive oil spray 6 free range eggs 1 tablespoon freshly chopped parsley Method Heat the cast iron pot on a medium heat. Spray with olive oil. Add fresh onion and garlic cook until soft. Add tomatoes, red pepper and tomato paste blend well. Add spices and stevia and mix into the sauce. Salt and pepper to taste. Turn heat down to low heat. Crack eggs on top of the sauce leaving space between them. Place a lid on the pot and simmer the pan for 10-15 minutes until the eggs are the way you like them (best served slightly soft). Scoop sauce and eggs into ceramic dishes with the egg on top of the sauce, and serve immediately with a sprinkle of fresh parsley and soft white Turkish bread. NOTE: for best results cook in cast iron cookware. NOTE: 3g Fibre content per serve includes white Turkish bread. Nutrition Type Quantity Fiber 3g