Serves 2
Ingredients
For the sauce
100g Button mushrooms, sliced
1 small Onion, finely chopped
1 Garlic clove, crushed
1tbsp olive oil
1 Fresh green chilli, chopped
1 Tin of chopped tomatoes
½ Red pepper
30g Spinach
½ tsp Smoked paprika
4 medium eggs
fresh coriander
tortilla wraps
Method
In a medium sized frying pan add the olive oil, onion and garlic and cook over a low heat until the onion has softened. Add the mushrooms to the pan along with the smoked paprika, chilli and red pepper, continue cooking for a further 5 minutes.
Now pour in the chopped tomatoes, turn the heat up a little and simmer for 5 minutes.
Stir in the spinach and once the sauce has thickened turn the heat to a simmer. Make 4 little well’s in the mix and crack in your eggs. Place a lid over the pan and simmer away until the white of the egg is cooked and the yolk is still runny.
Whilst the egg’s are cooking toast the tortilla’s in a dry frying pan or under a medium grill until crisp. Serve with chopped fresh coriander and if you like it spicy add a little more chopped chilli.