Fried Eggs with Bell Peppers and Tomatoes Recipe

Ingredients

Serve 4

• 1 yellow bell pepper, seeded, cored, and finely sliced

• 1 leek, thinly sliced

• 3 tbsp extra-virgin olive oil

• 1 2/3 cups/400 g peeled tomatoes, finely chopped

• salt and freshly ground black pepper to taste

• 4 eggs

Method:

1. Sauté the bell pepper and leek in 2 tablespoons of oil in a large frying pan over medium heat until crunchy-tender.

2. Add the tomatoes and season with salt and pepper. Cook for about 10 minutes, or until the tomatoes have broken down and the sauce has thickened slightly.

3. Fry the eggs individually in the remaining oil in a large frying pan until cooked to your preference.

4. Spoon the bell pepper sauce onto serving dishes and transfer an egg onto each dish. Serve hot.