Mexican eggs

A spicy start to the day that provides half of your daily veggie intake. Even better it can serve as breakfast for two that's ready in just ten minutes. This recipe calls for asafoetida, a traditional Indian spice reminiscent of garlic and onion - making it the perfect inclusion for those with FODMAP issues.

Ingredients 1 tablespoon olive oil 360 grams assorted capsicum (red, yellow, green), thinly sliced 180 grams pumpkin, peeled and thinly sliced 1 teaspoon cayenne pepper 1 teaspoon asafoetida 2 eggs

Method

Heat the olive oil in a medium-sized frying pan.

Add the capsicum, pumpkin and spices and stir-fry for four to five minutes or until lightly browned.

Push the mixture to the eggs of the pan and crack two eggs in the centre.

Once the eggs are cooked, remove the pan from the heat and serve warm.

#breakfast #vegetarian