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



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.

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