Prep Time5 minsCook Time20 minsDifficultyIntermediateYields2 ServingsCategory
 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

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.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 308
% Daily Value *
Total Fat 29g45%
Total Carbohydrate 22g8%
Dietary Fiber 16g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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