For the salsa
1 green pepper, finely chopped
1 red pepper, finely chopped
1 small red chili, finely chopped
1 zucchini, finely chopped
1 tbsp garlic infused oil
150ml/5fl oz tomato passata
1 tbsp olive oil
knob of lactose free butter
8 free-range eggs
salt and freshly ground black pepper
handful fresh coriander leaves
2 soft gluten free tortillas or wraps, warmed in the oven
To make the salsa, put the peppers, chili, zucchini, garlic infused oil and passata into a bowl. Season with salt and pepper and mix well.
Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa.
Stir to warm through, then make a hole in the middle of the salsa.
Place the lactose free butter in the clear area in the middle of the pan, then break 2 eggs into this space.
Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm.
Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
To serve, sprinkle each dish with coriander leaves and serve the warm gluten free tortillas.
Recipe adapted from: Good Food
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