Eggs, eggs, delicious eggs!! This is my family’s favourite “hot snack” EVER and a Mid-week Meal Savior! Why? quick, simple and delicious. I would make this for lunch as an alternative to a sandwich or wrap. You only need a non stick pan with a lid.

Serving 4


4 eggs

1 tin of chopped or plum tomatoes

2 spring onions, finely chopped or one large

basil, handful

salt, a good pinch

olive oil, 2 tbsp

a loaf of fresh bread (your favorite type)


Put the olive oil in the pan and add the spring onion and the basil, simmer on a low heat for 2 minutes. Add the tomatoes and gently stir with a spoon (if using plum tomatoes break them up with a spoon). Add the salt and cook with the lid on for 5/8 minutes. Crack the eggs open and gently place them on the tomatoes. Add some salt on the eggs and cook without the lid for 5 minutes or until your eggs are cooked but the yolk is still runny. If you like your eggs quite firm put the lid on while cooking. Serve on a plate and enjoy with some bread for dipping. Pronto!!!!!

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