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Super easy breakfast, lunch or brunch - packed with protein and vitamins!

Serves: 2 Time: 20 minutes



  • 1 onion, sliced

  • 2 bell peppers, sliced

  • 400g canned chopped tomatoes

  • 4 eggs

  • 15g parsley leaves, chopped

  • 1 tbsp olive oil


  1. Heat the oil in a large frying pan over a medium-high heat. Whack in the onion and bell peppers, stirring constantly for 5 mins until they soften.

  2. Next throw in the chopped tomatoes and cook stirring for a further 5 mins.

  3. Use a spoon to make 4 large holes in the tomato mixture, then crack and egg into each hole. Reduce the heat to low, and partially cover the pan with a lid.

  4. Cook for 10 mins until your eggs are cooked through. Sprinkle with the fresh parsley and serve.


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Rosie ❤️


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