Ingredients
2 tsp Olive Oil
2 onions, sliced
1 red or green Capsicum, halved deseeded and sliced
1-2 red chillies, deseeded and sliced
400g can chopped tomatoes
1-2 tsp sweetener
4 eggs
few leaves of basil, roughly chopped
6 tbsp thickened cream
2 garlic cloves, crushed
Method
Heat the oil in a deep frying pan. Stir in the onions, capsicum and chillies. Cook until they begin to soften. Add the tomatoes, sweetener, garlic, cream, basil mixing well. Cook until the liquid has reduced, season.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
Optional extras are Chilli powder, Smoked Paprika. Play with spices to suit your taste buds
2 onions, sliced
1 red or green Capsicum, halved deseeded and sliced
1-2 red chillies, deseeded and sliced
400g can chopped tomatoes
1-2 tsp sweetener
4 eggs
few leaves of basil, roughly chopped
6 tbsp thickened cream
2 garlic cloves, crushed
Method
Heat the oil in a deep frying pan. Stir in the onions, capsicum and chillies. Cook until they begin to soften. Add the tomatoes, sweetener, garlic, cream, basil mixing well. Cook until the liquid has reduced, season.
Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
Optional extras are Chilli powder, Smoked Paprika. Play with spices to suit your taste buds
