Mozzarella and pesto eggs with houmous
60g reduced fat houmous
1/2 pot of Marks n Spencer Italian Pesto Mozzarella (basically use 1 tbsp pesto and 40- 50g or so of mozzarella)
1 roasted pepper
Handful of fresh diced cherry tomatoes
Diced red onion
Nigella (black onion) seeds
Sauté or roast your pepper - alternatively use store brought jars.
In a pan on medium heat, add 1/2 pots worth of the pesto (or 1 tbsp from a jar), crack eggs into the pesto and throw the mozzarella around the eggs. Leave to cook.
Lay 2 tbsp (60g) houmous on a plate.
Add your veggies.
Lay eggs on hot.
Add sea salt, paprika, red onion and nigella seeds.
P: 30 C:10 F:38 Fibre: 4