Do you rely on carby cereal or porridge for breakfast? Join the club. Throw in some protein instead and power all the way through to lunch. Eggs are a hard-to-beat protein choice, packing six grams in a medium egg – for only 66 calories.
Serves 2
1 green bell pepper
1 yellow bell pepper
50g chorizo, diced
1 onion, chopped
1 garlic clove, crushed
1 x 200g can chopped tomatoes
1 tsp paprika
150ml chicken stock
Salt and pepper
2 free range eggs
Few parsley sprigs, chopped
Method
1 Preheat oven to 180°C/ 160°C fan/gas mark 4. Roast peppers for 15-20 mins until soft. Remove and leave to cool, then peel, core and deseed. Cut into strips.
2 Cook chorizo in a non-stick pan over a low heat, until the fat is released. Drain, add onion and garlic; cook until softened and golden.
3 Add peppers, tomatoes, paprika and stock; cook until mix reduces and thickens. Season to taste and divide the mixture between 2 ovenproof dishes. Make a small hollow in each; crack the egg into the centre. Bake until egg is cooked and top with the chopped parsley.
Recipe from Quick & Easy Low Calorie Cookbook by Heather Thomas (Pavilion, £14.99)