This is a great, hearty breakfast meal, particularly if you have a few ripe tomatoes lying around. Cook and serve this dish in a small cast-iron skillet to avoid making a mess.
4 large ripe tomatoes or 410g can chopped tomatoes
1 tbsp olive oil
1/4 brown onion, diced
1 small jalapeño chilli, sliced
1/2 small green capsicum
1 tsp paprika
1 tsp ground cumin
salt and pepper, to taste
2 free-range eggs
1 tbsp flat-leaf parsley, finely chopped
If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside.
Over a medium flame, heat oil in skillet, add onion and cook until transparent.
Add chilli and green capsicum, and cook for 4 minutes.
Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce.
Add salt and pepper to taste.
Make 2 small depressions in mixture and crack eggs into them.
Cover and cook until eggs are done.
Sprinkle over parsley and serve in skillet.