Ingredients

· 1 tablespoon olive oil

· 200ml canned tomatoes, whizzed to a paste

· 1 garlic clove, finely sliced

· ¼-½ red pepper, chopped

· 2 medium eggs

· 1 tablespoon chopped coriander, to serve

Method

Brush a microwave bowl or dish with a little of the oil. Stir the blended tomatoes, garlic 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 cling film. Microwave on high for a minute, and then in 20 seconds bursts until the white is set. Scatter over the coriander and serve with the warmed pitta.