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I love this at the weekend as a change from my fruit and yoghurt.

Serves 2


1 white onion, sliced

2 red capsicum, sliced

2 x 400g cans chopped tomatoes

4 eggs

15g parsley leaves, chopped

*1 tbsp. olive oil

salt and pepper


Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and bell peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.

Add the chopped tomatoes and cook, stirring for a further 5 minutes.

Use a spoon to make 4 large holes in the tomato mixture, then crack an egg into each hole. Reduce the heat to low, and partially cover the pan with a lid. Cook for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and serve immediately.


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