Ingredients
- 4 tbsps olive oil
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped
- 2 courgettes cut in thin rounds
- 4 ripe tomatoes, diced
- 2 large red peppers, diced
- 2 red chillies, deseeded and finely sliced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsps finely chopped parsley
- 6 large organic eggs
Servings:
Instructions
- Heat the oil in a large heavy frying pan over a gentle heat and fry the onions and garlic until golden.
- Add the courgettes, tomatoes, red and chilli peppers, seasoning and half of the parsley.Mix together well and simmer over a medium heat for 15 mins , covered. Add a little water if needed. The mixture should be quite thick when cooked.
- Make six small hollows in the vegetables and gently break eggs one by one and slide into each hollow.
- Cook, covered, over a low heat for about 5 mins until the eggs are just set,
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