Ingredients
2 tbsp olive oil
2 onions (sliced)
1 red or green pepper (halved, deseeded and sliced)
1-2 red chillies (deseeded and sliced)
400g can chopped tomatoes
1-2 tsp caster sugar
4 eggs
Small bunch parsley (roughly chopped)
6 tbsp thick, creamy yogurt
2 garlic cloves crushed
Method
Heat the oil in a heavy-based frying pan. Stir in the onions, pepper, chillies. Cook until they begin to soften. Add the tomatoes and sugar 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. Beat the yogurt with the garlic and season. Sprinkle with parsley and serve from the frying pan with a dollop of the garlic flavoured yogurt.
