Description
Super tasty breakfast, lunch or dinner!
Ingredients
Scale
1 white onion, sliced
2 bell peppers, sliced
2 x 14 oz. (400g) cans chopped tomatoes
4 eggs
¼ cup (15g) parsley leaves, chopped
1 tbsp. olive oil
salt and pepper
Instructions
- 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.
- Prep Time: 5
- Cook Time: 20
Nutrition
- Calories: 308