Ingredients
- 1 onion, peeled, sliced
- 3 tbs light olive oil
- 2 red capsicums, halved, cored, seeds removed, sliced
- 4 medium vine-ripened tomatoes, peeled and coarsely chopped
- 3 cloves garlic, peeled, sliced
- 2 tsp smoky paprika
- 1/4 tsp ground cumin
- 1/4 cup kalamata olives, drained and chopped
- 4 free-range eggs
- salt and freshly ground black pepper, to taste
- hot toast and fresh herbs such as chives, basil or parsley
Method
Step 1
Prepare the onion, red capsicums, tomatoes and garlic.Step 2
Heat oil in a large frying pan with a lid over medium heat. Add onions and capsicum and cook 5 mins until starting to soften. Add garlic, paprika and cumin; cook for 1 min, then add the prepared tomatoes and olives. Cook for 5 mins, until tomatoes are starting to fall apart. Season to taste with salt and pepper.Step 3
Make four indentations in the capsicum and tomato sauce. Break the eggs one at a time and lower them into the hollow. Season with salt and cover with a lid. Cook for 8-10 mins on a medium heat until the egg whites are set but the yolks are not yet firm.Step 4
Serve immediately, garnished with fresh chopped herbs and either hot toast or flat bread.