Heat the olive in a pan and add chopped onion, garlic, chillies and sauté till the onions are cooked (translucent).
Then add the chopped tomatoes, red and green capsicum, salt and pepper to taste and mix well.
Cover the pan for a while and mash the mix with a potato masher and then cover again and cook for about 15 mins.
When the sauce is cooked, break eggs into the pan by creating small pools keeping the yolks intact and eggs apart.
Cover the lid and cook till the eggs are done as per your preference.
Garnish with fresh coriander / parsley and serve with bread / Tortillas.
Recipe calls for eggs to be well cooked, but I like them runny.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (677g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 76 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 9.8mg||3 %|
|Sodium 322.2mg||11 %|
|Potassium 1486.2mg||39 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 37.5g|
|Protein 14.2g||20 %|
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Calories per serving: 285
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