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.

Share this Recipe!

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.

Get Our Free Heart Health eBook

Your Ultimate Guide to Nutrition Heart and Health

Download Today

Recent Recipes