Serves 4; Prep: 8 mins; Cook: 20 mins; Nutritional Value: High in protein and Vitamin C and low GI
Ingredients:
¼ cup olive oil
2 medium onions, sliced
2 tbsp garlic, crushed
3 red capsicums, cored and sliced
2 zucchinis, sliced
1 x 400g can crushed tomatoes
½ cup black olives
salt and freshly ground black pepper
8 eggs
chopped parsley
Method:
Heat the olive oil in a large frypan and add the onions and the garlic.
Cook them until the onions have softened and are lightly coloured.
Add the capsicums and zucchini and cook them for two minutes, stirring often.
Add the tomatoes and cook for five minutes or until the liquid is reduced.
Add the olives and check the seasoning.
Either leave the mixture in the pan or place in individual baking dishes.
Make spaces for the eggs.
Drop the eggs into these and either cook them gently on top of the stove until they have set or place them into a 180C oven until the whites are set but the yolks are still soft.
Scatter over a little parsley and serve.