Breakfast Frying Pan


  • 4 eggs
  • 4 baby potatoes, sliced
  • 1 tsp coconut oil
  • ½ chopped onion
  • 2 cloves garlic
  • 1 chopped red chilli
  • ½ chopped red pepper
  • 5 chopped button mushrooms
  • 1 tsp paprika
  • tsp salt and pepper
  • 250g tinned tomatoes
  • ¼ cup crumbled feta cheese
  • Shredded basil

Nutritional Info

  • Calories 282
  • Protein 19g
  • Carbohydrates 15g
  • Sugar 8g
  • Fibre 3g
  • Fat 20g


  • In a medium sized pan, add the potatoes and boil for 15 minutes until soft. Set aside to cool, then slice in half
  • In a large frying pan add the coconut oil and put on a high heat. Add the onions, potatoes, garlic, chilli, red pepper, mushrooms, paprika, and add a pinch of salt and pepper.
  • Stir and cook for 10-15 minutes until the veg is softened. Pour in the tinned tomatoes, bring to a boil, then turn to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down. 
  • When you've achieved a thick tomato consistency, add a pinch more salt and pepper.
  • Use a spoon to make small wells in the tomato stew, and crack in the eggs. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes.
  • Take the lid off and check the eggs by giving them a poke with your finger. When they're done, turn the heat off and garnish with feta cheese and basil and enjoy.
  • Serves two