Eggs are so versatile and Dean's Mexican version really hits the spot and helps keep you fit for your workouts, too!
4 organic free-range eggs
1 400g tin chopped tomatoes
1 small red onion, finely diced
3 cloves garlic, crushed
½ tsp smoked paprika
½ red chilli, finely diced
2 tbs fresh coriander, chopped
4 slices wholegrain bread, toasted
1. Cook the onion, chilli and garlic in a small dash of oil for a couple of minutes.
2. Add the tomatoes, paprika and cook for a further few minutes. Make 4 wells in the sauce and crack in the eggs. Cover with a lid and cook for 8-10 minutes or until the whites are set.
3. Place the eggs on top of the toasted bread and sprinkle with some chopped coriander.
Grams of fat per serving: 7.5
All Miami Beach Diet recipes are assessed by the Institute for Optimum Nutrition.