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Serves 2 2 onions, finely chopped
2 teasp coriander, coarsley chopped
2 tbsp balsamic vinegar
2 tbsp lime juice
2 green capsicums (bell peppers), chopped into squares
2 teasp Massel Vegetable Style Stock Powder
4 eggs
2 pita bread slices
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To prepare Salsa: Heat grill. Grill tomato halves, cut side down till skin blackens in spots. Turn cut side up until surface is darkened and softens. Finely chop onion, rinse in fresh water and drain. When tomatoes cool, remove skins and coursely chop. Place tomatoes in bowl. Stir in onion, capsicum, coriander, (subsitute with parsley or chives if coreander is too spicy), lime or lemon juice, balsamic vinegar and stock powder. Toast small pita bread until crunchy. To cook eggs, warm a lightly oiled frypan on low heat. Gently slide eggs into frypan. Sprinkle with stock powder. Cover. Cook until egg whites are set. On a serving plate, place pita bread, top with eggs and salsa. N.B. For a Mexican feel, accompany with refried beans which will increase protein levels and add nutrients.
Low fat, low salt, low sugar, no dairy, no pork, no red meat, no wheat, vegetarian
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