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| Prep | 5 min | |
| Cook | 10 min |
Method
Melt margarine in a small saucepan over medium heat.
Add paprika, onion and red capsicum and cook for 5 minutes or until very soft.
Meanwhile, lightly spray a non-stick frying pan with olive oil and pan-fry eggs over medium-high heat for 2 minutes or until the whites are set and crispy around the edges and the yolks are still soft.
Spread ricotta over the toast. Top with the vegetable mixture, then the eggs and sprinkle with flat-leaf parsley.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 3 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 584 |
| Protein | 35.5 g |
| Total fat | 31.7 g |
| - Saturated fat | 12.7 g |
| Total carbohydrates | 34.4 g |
| - Total sugars | 17.2 g |
| Fibre | 9.5 g |
| Sodium | 580 mg |
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