Prep time
Cook time
Total time
If you don't have enough fresh tomatoes, a tin of tomatoes can be used instead.
Serves: 4
  • 1 Yellow Pepper, sliced
  • 1 Red Pepper, sliced
  • 1 Red Onion, sliced
  • 2 Cloves Garlic, sliced
  • Approx. 6 Ripe Tomatoes, halved
  • 2-4 Red Chillis 1 chopped (obviously omit if chilli isn't your thing)
  • 2 Tbs Tomato Puree
  • Olive Oil
  • Fresh Eggs
  • Fresh Coriander
  1. Put a good glug of olive oil in a large, heavy frying pan.
  2. Add the vegetables and cook, stirring occasionally, for about 20 minutes until the vegetables are soft.
  3. Add more olive oil if necessary.
  4. Season.
  5. Make as many indentations in the vegetables for the number of eggs you are using.
  6. Crack the eggs into the holes, cover with a lid and cook for about 4-5 minutes.
  7. Serve when the egg whites are cooked through.
  8. Throw on some fresh coriander to serve if you have some available.
Recipe by The Eating Tree at