Cuban Eggs (Huevos a la Cubana)

Cuban Eggs (Huevos a la Cubana)

Serves 4

Core

Points plan 23½ full recipe, 6 per serving (original points)

 200g brown rice (dry weight)

175g frozen peas

1 x 400g tin chopped tomatoes

1 tbsp olive oil (from allowance)

4 small bananas, halved lengthways

4 medium eggs

Put the rice onto cook as per instructions on pack.  Add the peas for the last 3 minutes of cooking time.

Meanwhile put tomatoes into a pan and cook over a gently heat with a pinch of sweetener.

Heat half the oil in a frying pan, cook the banana halves for 1 min each side or until golden and just soft.  Set aside.

Heat remaining oil in the same pan and fry the eggs to your liking.

Pile the rice onto plates, top with an egg and place banana halves on the side.  Pour over a little tomato sauce and serve straightaway.