• 1 tablespoon extra virgin olive oil
  • 1 small onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 red capsicum, seeded and thinly sliced
  • 1 green capsicum, seeded and thinly sliced
  • 400 g large ripe tomatoes, roughly chopped
  • 2 tablespoons tomato paste
  • ¼ teaspoon dried red chilli flakes (optional)
  • 1 teaspoon ground cuminpinch of sugar
  • 4 eggs
  • salt
  • sprigs of fresh flat–leaf parsley to serve


  1. Heat the oil in a deep, heavy–based frying pan.
  2. Add the onion, garlic, and red and green capsicums, and cook gently for 5 minutes, or until the onion and capsicums have softened.
  3. Stir in the tomatoes, tomato paste, chilli flakes, if using, cumin, sugar, and salt to taste.
  4. Cover and cook gently for about 5 minutes, or until the mixture is thick and well combined.
  5. Make 4 hollows in the vegetable mixture using the back of a wooden spoon, then break an egg into each hollow.
  6. Cover the pan again and cook gently for 6–8 minutes, or until the eggs are just set.
  7. Serve immediately, straight from the pan, garnishing each plate with sprigs of parsley.

Serves 2
Preparation: 10 minutes
Cooking: about 20 minutes

Source: Milk, Eggs and Cheese
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