| 10 | 17 | 91 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 7 min | 4 |
| 1/4 large pepper(s) | Red bell pepper (red, green or yellow) |
| 1/4 medium | Red onion (or small) |
| 2 1/4 blades | Spring onions |
| 1/2 tsp | Olive oil |
| 1 large | Egg |
| Salt (dash) | |
| dash | Black pepper |
| 2 slice | Whole grain bread |
| 1 tbsp | Butter, unsalted (softened. Optional) |
| 1 tbsp | Tomato sauce (homemade) |
Blend all vegetables and set aside.
Heat oil in large non-stick skillet set over medium-high heat. Add pepper paste and fry for a few minutes. crack an egg in centre. Season with salt and pepper. Cook, covered, for 5 to 7 minutes or until top of yolks is set.
Meanwhile, toast bread until golden and spread with butter. Cut each slice into 5 pieces. Serve egg with toast soldiers and tomato sauce as side.
This recipe was adapted for picky eaters so they can still enjoy all the health benefits of vegetables in blended form.
