Fiery Breakfast Eggs

WHAT YOU NEED:
 

• 1 TBS olive oil
• 1 small clove of garlic, peeled and crushed
• ½ TSPN dried chilli flakes
• Black pepper to taste
• 1 x 410g tin of diced tomatoes
• 2 eggs
• Fresh parsley and wholegrain bread to serve

​WHAT YOU DO:
 

1. Heat olive oil in a fry and add the crushed garlic and chilli flakes.  Cook until the garlic takes on a slight tan colour.
2. Pour in the can of tomatoes and bring to a bubble.
3. Crack in the eggs and cover with a lid to poach the eggs. 
4. Cook for about five minutes or until the egg yolks have just set.
5. Remove pan from the heat and sprinkle over some chopped parsley and cracked pepper.  Grab some toasty wholegrain bread - and dig in!