• 1 large tomato
• 1 tsp. coconut oil
• 2 eggs
• 3 oz. (80g) tuna in brine
• a pinch of oregano
• a pinch of chili flakes
• parsley, chopped, to serve
Prep: 5 mins
Cook: 5 mins
Nutrition per serving
Peel the tomato and chop into cubes.
Heat the oil in a small frying pan, add the chopped tomato and fry over high heat for about 3 minutes. Create 2 gaps in the tomato and break the eggs into them. Season with salt and pepper.
Arrange pieces of tuna on top. Then sprinkle with dried oregano and optionally chili flakes.
Fry for a further 3 minutes or until the egg whites are cooked. Serve with fresh parsley
Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.
To serve sprinkle with fresh dill and season with freshly ground black pepper
- Replace tuna with feta or Gorgonzola cheese
- For an extra carbohydrate boost serve with toasted bread or millet as a gluten-free option