Prep 5 mins | Cook 20 mins | Kcal 308 | Fat(g) 17 | Carbs(g) 22 | Protein(g) 16

 

Serves 4

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
salt & pepper

What you need to do

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.

Would you like to receive my newest recipes and articles directly to your email? Subscribe to my Newsletter!

By subscribing to my newsletter you agree to my Terms of Use and Privacy Policy.

Make a fresh start

Get in Touch with me

I will be more than glad to discuss every detail with you! Fill in your details in the form and I will contact you as soon as possible! Alternatively, call me at +30 6943062932 (07:00 – 19:00 *UTC+2 ) or simply send me a message on whats app or viber.