What’s better than waking up in the morning with the smell of eggs and tomato - Spanish style?

This recipe is so quick and easy, that even the tomato sauce can be made the night before and heated up in the morning, allowing you to just crack the egg - which is exactly what I did!

The most difficult thing of the whole recipe is how to eat it - out of the ramekin or spooned on top of your toasty bread!

Ingredients:

• 1 egg
• 125 grams of diced tomatoes canned
• 1 clove garlic, sliced thin
• 1 tsp chilli or to taste
• spring onion, sliced thin
• pinch parsley chopped finely
• salt
• pepper
• (optional) 1 sanitarium vegetarian hot dog or vegetarian salami
• 25 grams capers
• 2 tbs red wine vinegar
• 2 buttons mushrooms

Instructions:

1. Preheat the oven to 180 degrees celsius or 356 degrees farenheit.
2. Place all the ingredients minus the egg in a small frying pan and simmer on low till mushrooms have softened and the sauce has thickened up.
3. Pour the warm ingredients in a clean ramekin.
4. Crack an egg on the top of the sauce and place in the oven.
5. Cook for 5-10 mins, until the egg is warm and bubbly.
6. Sprinkle with salt and pepper before serving.