What you'll need:
1 large tomato
1 tsp. coconut oil
80g tuna in brine
a pinch of oregano
a pinch of chili flakes
parsley, chopped, to serve
Prep time: 5 mins
Cook time: 5 mins
Peel the tomato and chop into cubes.
Heat the oil in a small frying pan, add the chopped tomato and fry over high heat for about 3 minutes.
Create 2 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.
Replace tuna with feta or Gorgonzola cheese
For an extra carbohydrate boost serve with toasted bread or millet as a gluten-free option
Macros per serving: