Poached eggs in a delicious bubbly-hot tomato, garlic, chilli sauce. Served with a piece of turkish Lavash bread for dunking. Perfect for breakfast, brunch or lunch! Or dinner in fact.

What you need (serves 1)

Handful cherry/plum tomatoes chopped in half
1/4 tin chopped tomatoes
2 spring onions
1 crushed garlic clove (or 1/2 – 1 tsp of easy garlic)
1 tsp paprika
1/2 tsp chilli flakes
1 tsp mixed herbs
1 – 2 eggs
20g crumbled feta
Chopped corriander

What to do

Heat some coconut oil in a small frying/cast iron pan. Add in garlic, spring onions and cherry/plum tomatoes. Once your tomatoes are  little squishy, add in the chopped tomatoes, paprika, chilli flakes and herbs then season to taste with pepper and salt. Once bubbling make a well and crack in your egg(s). Cover with a lid and poach. Add crumbled feta and garnish with coriander. Enjoy with a crusty roll, a piece of toast, as I did with Turkish Lavash bread or simply on its own. You could chop up some avocado and add on top too!