Fried egg tortilla wraps recipe

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 416 calories / serving
  • Healthy
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Heat 2tbsp oil in a pan and add the onion and chilli. Sweat over a low heat for about 10 minutes until the onion is soft.

Add the garlic, then cook for a few more minutes and add the tomatoes.

Break up the tomatoes with a wooden spoon and add the sugar, salt and pepper and a few splashes Worcestershire sauce. Leave to cook gently for about 20 minutes.

Warm the tortillas in a low oven to make them pliable.

Just before serving, heat 1tbsp oil in a pan and fry the eggs, two at a time, spooning oil over them to cook the yolks a little. Season and cook to your liking.

To serve, lay a tortilla out and top with a fried egg, crumbling the cheese over the egg before gently rolling it up and placing on a plate. Repeat with the remaining wraps, then spoon over the hot tomato sauce.

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  • Ingredients

  • For the tomato sauce

  • 3tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g tins plum tomatoes
  • 1tsp soft dark brown sugar
  • salt
  • pepper
  • Worcestershire sauce
  • 4 tortillas
  • 4 eggs
  • 60g Lancashire or other crumbly cheese, such as feta
  • Energy 1745kj 416kcal 21%
  • Fat 20g 29%
  • Saturates 6g 29%
  • Sugars 10g 11%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 44.9g Protein 17.5g Fibre 4.5g


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