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Wednesday Breakfast Club Week 13


Spanish Eggs



  • oil spray
  • 1/4 small onion, finely chopped
  • 1 spring onion, finely chopped
  • 1/4 red capsicum, deseeded, diced or 2 tablespoons diced Peppadew
  • 2 small cooked potatoes, sliced
  • 1/2 x 400g can chopped tomatoes
  • 95g can tuna in spring water, drained
  • 1 tablespoon Gourmet Garden coriander or basil paste
  • 1 egg



  • Step 1 Preheat oven to 180ºC. Heat oil in a non-stick pan and cook onions and capsicum until softened and starting to brown.
  • Step 2 Add potatoes to pan. Cook for a few minutes.
  • Step 3 Add tomatoes, tuna and paste. Cook for 2 minutes.
  • Step 4 Spoon mixture into an ovenproof dish. Make a hollow in the centre and break egg into the hollow. Cook for 20 minutes. Serve immediately with lightly-cooked spinach and garnished with fresh parsley.





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