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You'll need

¼ cup extra-virgin olive oil 3 garlic cloves, bruised in skin and peeled 2 white onions, thinly sliced 1 kg assorted green, red and yellow capsicum, seeded and cut into thick strips 650 gm tomatoes, skinned and finely chopped 1 red chilli pepper, seeds removed, finely chopped 4 free-range eggs


  • 01
  • Heat olive oil over medium heat in a large sauté pan or similar earthenware dish. Add garlic and fry until it starts to brown, then add onions and soften for 5-7 minutes. Add capsicum and cook for 8-10 minutes or until softened. Add tomatoes and season with sea salt and freshly ground black pepper. Simmer, partially covered with a lid, for 10-15 minutes, or until the mixture has softened. Adjust seasoning if necessary.
  • 02
  • Make 4 depressions in the mixture and add eggs into each depression. Cover and cook over low heat, basting with juices, until the eggs have just set. Serve with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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