Portuguese Eggs

Portuguese Eggs

Another 1983 WW

Serves 2

6 oz green pepper, seeded and cut into rings

6 oz onion, sliced

4 tbsp tomato puree

10 fl oz water

1 chicken stock cube

s and p

1 1/2 uncooked pasta shapes

2 eggs

2 oz grated cheddar cheese

Put green pepper and onion slices a pan with tomato puree, water, stock cube, salt and pepper. Bring to the boil and cook gently until tender. 

Meanwhile, cook pasta shapes in boiling salted water until tender and drain. Spoon pepper mixture onto oval proof dish, add pasta. Make 2 hollows in mixture and break an egg into each.

Sprinkle with cheese and bake in preheated oven, 400'F 200'C Gas 6 until eggs are set and cheese is golden. Divide equally.

Each serving equates to,

6 oz veg, 3 extras, 1 grain, 1 egg 1 hard cheese