I love this at the weekend as a change from my fruit and yoghurt.
Serves 2
Ingredients
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
Method
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.