Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Brunch, Lunch
Servings 2 people
Calories 308 kcal


  • 1 white onion, sliced
  • 2 peppers, sliced
  • 2 x 400g cans chopped tomatoes
  • 4 eggs
  • 15g parsley leaves, chopped
  • 1 tbsp olive oil


  • Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.
  • Add the chopped tomatoes and cook, stirring for a further 5 minutes.
  • 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.


Protein 16g, Fat 17g, Carbs 22g per serving
Keyword Dairy Free, Gluten Free, Quick & Easy, Vegetarian

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