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* 2 bell peppers

* 1.5 cups cherry tomatoes

* 1 can chopped tomatoes

* 1 onion

* 2 tbsp olive oil

* 1 tsp paprika

* 3-4 eggs

* 1/2 tsp salt

* 1/4 tsp pepper

* 2-3 chillis to taste, or omit

* Coriander to garnish


* Finely chop the onion and peppers.

* Warm a skillet over medium heat and add olive oil. Once hot, add the onion and pepper to the pan.

* Sauté the onion and pepper over medium-high heat for a couple of minutes until the peppers have softened.

* Add the chillis, paprika, salt, and pepper. Stir to incorporate them into the onion-pepper mixture. 

* Throw in the cherry tomatoes and leave to simmer for a couple of minutes. 

* Add the canned tomatoes and tomato paste and stir well, to thoroughly combine.

* Carefully crack the eggs into the pan. Cook for a few minutes until desired. 

* Optionally, top with parsley and serve immediately.


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