Instructions

Sprinkle the gari with enough water to moisten it. Cover and leave it to stand for 10-15 minutes.
In a large saucepan, heat the oil and simmer the onions and chilli, until the onions are a light brown colour.
Add the tomatoes and simmer for a further 2 minutes. Add the tomato paste, water, salt and pepper. Continue to simmer for 4-5 minutes.
Fluff the gari with a fork. Scramble the egg in a pan and add it to the onion mixture.
Blend until the mixture achieves a pink colour.
Serve on the lettuce leaves, sprinkling the tomatoes on top.