ONE-PAN EGGS WITH CHICKEN & RICE

Serves 1 adult & 2 child portions Preparation time 15-20 minutes Cooking time 10 minutes

INGREDIENTS

• 1 tbsp sunflower oil

• 1 small onion, peeled and finely chopped

• 1 clove garlic, crushed

• 200g/7oz passata

• 1 tbsp tomato paste

• A handful of fresh basil leafs, torn, plus extra leaves to serve

• 30g/1¼oz baby spinach, roughly chopped

• 80g/3¼oz cooked chicken, diced

• 1 x 250g packet cooked long grain rice

• 15g/½oz Parmesan cheese, finely grated

• 2 large British Lion eggs

1. Heat the oil in a small frying pan suitable for going under the grill. Add the onion and fry for 5 minutes. Add the garlic and fry for 30 seconds more. Add the passata, tomato paste, basil, spinach and chicken and stir until the spinach has wilted. Add the rice and toss over the heat. Sprinkle the Parmesan over the top.

2. Preheat the grill.

3. Crack the eggs on top of the rice. Place under the preheated grill and cook for 5 minutes until the whites are set but the yolk is still runny. Leave to cool slightly before serving heaped into warm bowls, topped with a fresh basil leaf or 2.