Get Race Ready With Tesco


  • SHARE:

• 2 red onions
• 4 garlic cloves
• olive oil
• 1 tsp ground cumin
• 4 mixed-colour sweet peppers
• 2 x 400g tins of quality peeled plum tomatoes
• 4 free-range eggs
• ½ a bunch fresh flat-leaf parsley (15g)
• 4 tbsp natural yogurt


  • Peel and finely slice the onions and garlic, then place in a large non-stick
    frying pan on a medium heat with 1 tsp of oil. Sprinkle over the cumin
    and cook for 5 mins, or until the onions have softened slightly, stirring
  • Deseed and finely slice the peppers, add to the pan and cook for 10-15
    mins, or until soft and sticky.
  • Tip in the tinned tomatoes, along with 1 tin’s worth of water, breaking
    the tomatoes up with a wooden spoon. Season with a little sea salt
    and black pepper, give everything a good stir, then turn the heat down
    to low and leave to bubble away for 10 mins or until thickened and
  • Spread the veg sauce out evenly in the pan, then use the back of a
    spoon to push and dig out 4 little pockets. Crack an egg into each one,
    then cover with a lid or tin foil and cook for 3-5 mins, or until the whites
    are set but the yolks are still runny (cook for longer, if you prefer).
  • Pick and roughly chop the parsley, then scatter over the dish, and dollop
    over the yogurt. Delicious served with toast or flatbreads for mopping
    up the juices