Healthspan Head of Nutrition, Rob Hobson July 17, 2017


  • 1 tbsp extra virgin olive oil
  • 1 tsp fennel seeds
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 red peppers, cut into strips
  • 2 tsp smoked paprika
  • 1 pinch saffron
  • 2 tins chopped tomatoes
  • Salt
  • Black pepper
  • 6 eggs

Serves: 3

280 calories per serving


  1. Heat the oil in a pan on a medium heat. Add the fennel seeds and cook for 1 minute.

  2. Add the onion and garlic tot the pan and cook for a further 3 minutes.

  3. Stir in the peppers, tomatoes, salt, pepper and spices and cook for 25 minutes, or until the peppers are soft, adding water as you go to prevent sticking.

  4. Make small wells in the tomato mixture and crack the eggs in each one. Cover with the lid and cook for 5 minutes, or until the whites of the egg are cooked through.

  5. Serve with spinach or toast.


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