Tomato & capsicum pan eggs

Prep 15 mins | Cook 45 mins | Serves 4

This is great dish for brunch or a light dinner.

2 tbs olive oil
1 small brown onion, finely chopped
3 garlic cloves, finely chopped
1 tsp sumac
1 tsp ground cumin
1 small red capsicum, deseeded and cut into 1cm dice
750g ripe Roma (egg) tomatoes, chopped
12 tsp caster sugar
4 free-range eggs
14 cup flat-leaf parsley leaves, chopped
Extra virgin olive oil, to serve
Grilled sourdough bread, to serve

Step 1 Heat oil in a medium (about 25cm base) non-stick heavy-based frying pan over medium heat. Add onion, garlic, sumac, cumin and capsicum and cook, stirring often, for 4-5 minutes until onion is tender. Add tomatoes and sprinkle with sugar. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, for 25-30 minutes until thick. Season with salt and pepper to taste.

Step 2 Make 4 small indentations in the tomato mixture and crack an egg into each. Cover and cook for 5-7 minutes until yolks are just set (or cooked to your liking). Sprinkle with parsley, drizzle with extra virgin olive oil and serve with char-grilled sourdough bread.

Good for you ... Cherry Tomatoes
Cherry Tomatoes

Higher in vitamin C (about 50% more) than other tomatoes. This vitamin contributes to the normal functioning of the body’s immune system.

A source of beta carotene, which is converted into vitamin A in the body. This vitamin is needed for vision.

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.