4 large eggs

handful basil leaves

For the sauce

2 tsp rapeseed oil, plus a little extra for the pancakes

1 yellow pepper, quartered, deseeded and thinly sliced

1 tbsp garlic infused oil

1 tbsp white wine vinegar

400g can chopped tomatoes

Gluten free bread or salad leaves, to serve

Serves - 2


First make the sauce. Heat the oil in a large frying pan, and fry the pepper for 5 mins to soften them.

Spoon in the vinegar and allow to sizzle away. Tip in the tomatoes and garlic infused oil, then measure in a third of a can of water.

Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.

Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.

Add the egg mixture and cook for 1-2 mins until set into a thin pancake.

Lift onto a plate, cover with foil and repeat with the other eggs.

Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with gluten free bread or a salad on the side.

Recipe adapted from: Good Food
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