Spanish EggServes: 1 |
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Ingredients1 free range egg |
Nutrition (per serve)
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Instructions
- Preheat oven to 180°C.
- Lightly spray a frying pan.
- Over a medium heat, cook capsicum and onion until softened and onions are partially transparent.
- Add potatoes and cook for 3-4 minutes, or until potatoes are cooked through.
- Add tuna, coriander and tomatoes to pan and cook for an additional 2 minutes.
- Spoon mixture into a small ovenproof dish.
- Break egg into the centre of the dish.
- Bake for 20 minutes and garnish with parsley.
- Using left over red onion and capsicum, combine with baby spinach and serve as a side dish salad.
