Preparation time: 15 minutes
Cooking time: 20 minutes
1 tbsp vegetable oil
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
100g (4oz) mushrooms, sliced
1 tsp mild chilli powder
400g (14oz) can chopped tomatoes
25g (1oz) parsley, chopped
4 free-range eggs
50g (2oz) medium Cheddar cheese, grated
4 white rolls
1 Preheat the oven to 200°C/R6.
2 Heat the oil in a large frying pan and fry the onion, peppers and mushrooms for 3-4 minutes, add the chilli powder and cook for 1 minute. Stir in the tomatoes and cook for 1-2 minutes. Stir in parsley.
3 Transfer to an ovenproof dish and make 4 hollows in the mixture. Crack the eggs into each hollow and sprinkle with cheese. Bake for 10-15 minutes until golden and the eggs are to your liking. Place the rolls in the oven for the last 5 minutes.
Recipe and image courtesy of waitrose.com