MEDITERRANEAN-STYLE EGGS AND TOMATOES

PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 4 (AS A MAIN)

2 Tbsp extra virgin olive oil

1 large red capsicum, chopped 1 small brown onion, chopped 2 Tbsp no-added-salt tomato paste 1 tsp smoked paprika

Pinch chilli flakes

4 large tomatoes, chopped

1 tsp ground cumin

4 x 60g eggs

130g (½ cup) low-fat Greek-style

natural yoghurt

Chopped flat-leaf parsley, to serve 2 wholemeal pita bread rounds or gluten free bread, halved crossways, warmed, to serve

(see Cook’s Tip)

1 Heat oil in a large non-stick frying pan over medium heat. Add the capsicum, onion, tomato paste, paprika and chilli flakes. Cook, stirring occasionally, for

5-7 minutes or until the onion softens. Stir in the tomatoes and cumin. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until the tomatoes start to break down.

2 Make four indentations in the tomato mixture. Break an egg into a small bowl and slip into an indentation. Repeat with the remaining eggs. Simmer, covered, for 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. 3 Top with yoghurt and sprinkle with parsley before serving with pita bread.

COOK’S TIP

To warm the pita bread, wrap in foil and heat in an oven preheated to 180°C (fan-forced) for 10 minutes, or until heated through.