4 large eggs
1 handful basil leaves only
For the sauce
2 tsp canola oil, plus a little extra for the pancakes
1 yellow capsicum, quartered, deseeded and thinly sliced
2 garlic cloves, thinly sliced
3 tsp cider vinegar
400 g can chopped tomatoes
Wholemeal bread or salad leaves, to serve (optional)
- First make the sauce. Heat the oil in a large frying pan, and fry the capsicum and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the capsicums are tender and the sauce is thick.
- Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.