Try this delicious recipe courtesy of The Mango Kitchen where you will find recipes based on ingredients that are organic and sourced locally. Preparation time 15 minutes/ Serves 1


  • 1-2 slices of freshly baked bread (I used rye)

  • Handful of fresh spinach (6-8 leaves)

  • 1-2 eggs

  • 2 tomato’s

  • 2 slices of capsicum

  • Half a teaspoon of sweet paprika or cayenne pepper (if you like it chili)

  • 1 tbs sesame seeds

  • 1 tbs finely chopped spanish onion

  • A pinch of salt


  • 1.

    Chop up the tomato’s and slices of capsicum into medium sized squares.

  • 2.

    Prepare a small frying pan by placing on medium heat and a teaspoon of ghee (If you don’t have any ghee, use olive oil or some neutral flavored coconut butter).

  • 3.

    Once the ghee has melted, place the chopped tomato’s and capsicum into the frying pan, add the paprika or cayenne pepper and season with salt and pepper. Stir occasionally and let the mixture come to a boil, then lower the heat and let simmer for another 5-7 minutes.

  • 4.

    Depending how you would like your eggs (fried, scrambled or poached), this is the time to prepare them. Whilst the salsa is simmering away, prepare a frying pan or pot and cook the eggs however you prefer!

  • 5.

    Slice the spinach, chop the onion and grind the sesame seeds until powder form (use a mortar & pestle).

  • 6.

    Once the salsa and eggs are prepared its time to assemble it all. Place the slice of freshly baked bread on a plate, followed by the salsa, the chopped spinach, the eggs, the onion and finally the sesame seed powder.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 96kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 12g
  • Sugar 5g
  • Sodium 157mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicious and sustainable recipes, head too The Mango Kitchen and The Mango Kitchen Facebook

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