4 tbsps oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 courgettes, cut in thin rounds
4 tomatoes, chopped
2 large sweet peppers, chopped
2 fresh chillies,seeded & chopped
1 tsp salt
1/2 tsp black pepper
2 tbsps finely chopped parsley
6 eggs
Instructions...
1) Heat oil in a large heavy frying pan and gently fry the
onion and garlic until golden.
2) Add the courgettes, tomatoes, sweet and chilli peppers,
salt, pepper and half the parsley. Mix well and simmer
over a medium heat for 15 mins with a lid on the pan.
Add a little water if needed. When cooked the mixture
should be thick and pulpy.
3) Make six slight hollows in the vegetable mixture. Break
the eggs one at a time into a saucer and carefully slide
into each hollow.Cook over a low heat for about 4 mins
with the lid on, or until the eggs are set.
4) Sprinkle with the remaining parsley and serve
immedietely.
