1. Heat the oil in a non-stick frying pan and saute' the peppers and onion over medium-high heat for about 5 minutes, stirring occasioning, or until they are soft and turning golden                    
2. Add the tomatoes, cumin, and seasoning and stir to combine, then cook for a further 5 minutes                    
3. Meanwhile, heat water in a frying pan to a depth of 3vm to a simmering point, and break the egg into the pan. Keep the water barely simmering and poach the egg for 3 minutes                     
4. Serve the peppers in an individual gratin dish with the egg on top and with paprika,if using, and season to taste. Serve with warm pitta bread or toast.                    
 

Ingredients

• 5ml Olive oil
• 1g Green pepper, deseeded, and thinly sliced
• 1g Red or yellow pepper deseeded and thinly sliced
• 200g Canned tomatoes chopped
• 5g Ground cumin
• Freshly ground black pepper To Taste
• 1 Piece Small egg
• 5g Pinch of sweet paprika
• M&S mini pitta bread or slice wholemeal or granary bread, toasted To Test.