March 01, 2018
Breakfast, Lunch, Eggs,
Vegetables, Onions, Peppers, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Canned Tomatoes more
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"From one of our national supermarkets and their free monthly magazine August '17."
Heat a large non-stick frying pan over medium high heat and add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until the onion softens.
Add the tomato and cook, stirring for 5 minutes or until the mixture boils and thickens slightly.
Use the back of a spoon to make 4 large indents in the tomato mixture and then carefully crack an egg into each indent.
Reduce heat to low and partially cover the pan and cook for 10 minutes for soft yolks or until eggs are cooked to your liking and the sprinkle with parsley leaves and serve.
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