Simple, smoky broccoli and tomatoes

Here's an easy, healthy dish which is just the sort of thing I fancy in the run-up to Christmas, when there are too many other demands on your time to allow for elaborate cooking. And even if you haven't already been overindulging in mince pies, it's good to have something healthy and packed with veg now before the excesses that lie ahead.

If broccoli is the sort of thing you tend to have in the freezer, then you can throw the rest of it together from store-cupboard ingredients - so no need for extra shopping.

This is another example of my belief that most dishes are improved by the addition of a poached egg, but you could leave the poached egg off if you wish.

Serves 2 fairly generously.

Ingredients 

2 onions, sliced (use 1 if they are quite large)
1 tsp vegetable oil
2 tins chopped tomatoes
About 450g/ 1 medium head of broccoli (fresh or frozen), divided into florets
1 tsp smoked paprika
1/2 tsp chilli powder (optional)
1 tsp dried oregano
2 eggs

Method

Heat the oil in a large saucepan and add the sliced onions. Cook over a medium heat, stirring, for about ten minutes or until softened and golden.

Add the tinned tomatoes and the broccoli florets. If you are using frozen broccoli, you may wish to defrost and drain it first, but this is not essential. Add the paprika, oregano and chilli if using, then simmer for about 15 minutes or until the broccoli is tender. Depending on how thick the juice in your tinned tomatoes was, you may have a more or less thick sauce at this point - you can simmer it for a few minutes more if you want it thicker. Taste and season; add more paprika or chilli if you think it needs it.

Poach the eggs in boiling water for about three minutes or until the white is set but the yolk still runny. Put the poached egg on top of the broccoli sauce and sprinkle with a little extra paprika, if you wish.

Serve with whatever takes your fancy - bulgur wheat, couscous, rice or pasta.