Serves: 2

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Nutrition: 308 cal, 17g fat, 22g carbohydrate, 16 g protein

Ingredients:

1 white onion, sliced

2 bell peppers, sliced

2x 14 oz. (400g) cans chopped tomatoes

4 eggs

¼ cup (15g) parsley leaves, chopped

1 tbsp. olive oil

pepper

How to Prepare:

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.

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