Shakshuka

1. Heat the oil a large non-stick frying pan over a

medium-high heat. Add the onion and bell peppers,

stirring constantly, and cook, for 5 minutes or until the

onion and pepper have softened.

2. Add the chopped tomatoes and cook, stirring for a

further 5 minutes.

3. Use a spoon to make 4 large holes in the tomato

mixture, then crack an egg into each hole. Reduce the

heat to low, and partially cover the pan with a lid. Cook

for 10 minutes or until eggs are cooked to your liking.

Sprinkle with parsley and serve immediately.