Ramadan Mubarak to all of you! We are almost a week down, but I’m sure I can speak for all of us when I say this Ramadan in particular is more testing and difficult than others. Coupled with the scorching heat and here in London where the fast is averaging 18 hours a day, it can wreak havoc on our bodies and digestive system. However, fear not, here’s a recipe that is low in carbs, high in protein to help you shed some pounds but more importantly keep your hunger and thirst at bay until Iftar!
In a skillet, fry the onions and peppers. Once sweated, add the garlic, chilli and add in the can of tomatoes. Cook on low heat for 20 mins. Add in the spices once the sauce has thickened. Use the back of a wooden spoon and make 3 or 4 grooves in the pan, and carefully crack the eggs in to the spaces. Place the pan in the oven or on low heat for 10-15 minutes until the eggs are set. Sprinkle some hot paprika, a couple shakes of tobacco, and finish with fresh parsley.
What you need
- Can of tomatoes
- One onion
- One bell pepper
- Tablespoon of garlic paste
- Salt, black pepper, chilli powder, hot paprika, and tobacco (to taste)
- Chopped parsley