Ingredients

1 large tomato
1 tsp. coconut oil
2 eggs
3 oz. (80g) tuna in brine
a pinch of oregano
a pinch of chili flakes
parsley, chopped, to serve

Serves: 1
Prep: 5 mins
Cook: 5 mins

Nutrition

Nutrition per serving:
307 kcal
15g Fats
8g Carbs
32g Protein

Instructions

Peel the tomato and chop it into cubes.

Heat the oil in a small frying pan, add the chopped tomato, and fry over high heat for about 3 minutes.

Create two gaps in the tomato and break the eggs into them—season with salt and pepper.

Arrange pieces of tuna on top. Then sprinkle with dried oregano and, optionally, chili flakes.

Fry for a further 3 minutes or until the egg whites are cooked. Serve with fresh parsley.

Tips:
Replace tuna with feta or Gorgonzola cheese
For an extra carbohydrate boost, serve with toasted bread or millet as a gluten-free option