Spanish Egg Supper

Spanish Egg Supper

Serves 1

Points per serving 5½ (Original points)

Frylight

1 small onion, chopped

½ small red pepper, chopped

2 tomatoes, skinned and chopped

1 tsp paprika

1 x 47g frankfurter, chopped

1 egg

1 x 30g slice bread, cubed and toasted

2 tsp chopped fresh parsley

salt & pepper

Spray a non-stick pan with the frylight.  Saute the onion and pepper for 3-4 minutes until soft.  Add the tomatoes and paprika and cook for 5 mins.

Add the frankfurter and cook for 3 mins to heat thoroughly.

Poach the egg in simmering water.

Transfer the sausage mixture to a warm plate and place the poached egg on top.  Scatter with the toasted bread and parsley.  Season & Serve.