Ingredients

· 1 tablespoon olive oil

· 200 ml canned tomatoes, whizzed to a paste

· 3-4 garlic cloves, finely sliced

· ½ red pepper, finely chopped

· 2 medium eggs

· 2-3 chopped green chillies

· 1 tablespoon chopped coriander, to serve

Method

Brush a microwave bowl or a dish with a little of the oil. Stir the blended tomatoes, sliced garlic cloves and salsa together and season well. Tip into the bowl and make a dip in the centre. Break in the egg, then prick the yolk with the tip of a sharp knife. Cover the bowl with its lid or a cling film. Microwave on high for a minute, and then in 20 seconds bursts until the white is set. Scatter over the chopped coriander leaves, chopped green chillies and serve with the warmed pitta bread.