1 white onion, sliced
2 bell peppers, sliced
2 14 oz. (400g) cans chopped tomatoes
4 eggs
¼ cup (15g) parsley leaves, chopped
1 tbsp olive oil
Salt and pepper to taste
1
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.
2
Add the chopped tomatoes and cook, stirring for a further 5 minutes.
3
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.
