Egg and Chips

Ingredients 

• 3 eggs
• Potato chips to serve
• Corn chips to garnish
• 1 tablespoon extra virgin olive oil
• 1 medium onion
• 2 medium tomatoes
• 2-3 garlic cloves
• Salt to taste
• 2 tablespoons tomato ketchup
• 1 slice of brown bread
• 3-4 sprigs fresh parsley
• Crushed black peppercorns to taste
• Fresh coriander leaves, roughly chopped + for garnishing

Method

1. Heat extra virgin olive oil in a non-stick pan. Slice the onion and add it, and sauté till it turns translucent.
2. Finely chop tomatoes. Roughly chop garlic and add to the pan, and sauté for a minute.
3. Add tomatoes and salt, and sauté till they become soft. Add a little water and tomato ketchup and mix well.
4. Cut bread slices into small cubes and arrange them in the centre of a serving plate.
5. Finely chop parsley sprigs and add to the pan, and mix well. Add crushed peppercorns and mix again.
6. Break eggs over the tomato gravy. Cover and cook till eggs and tomatoes are fully done.
7. Arrange potato chips around the bread on the serving platter.
8. Switch off the heat and slowly transfer the eggs on top of the bread. Crush corn chips and put them on top of the eggs. Garnish with coriander leaves and serve hot.

Nutrition Info