Simple Spanish-style eggs

11 May 2012

Chop a red onion and fry with a drizzle of olive oil in a non-stick frying pan for 5-10 minutes until starting to soften.

Add a chopped and deseeded red pepper, a handful of quartered cherry tomatoes and ½ tsp paprika – use smoked if you have it.

Cover with a lid and continue to cook until the pepper and tomatoes have softened.

Take the lid off the pan and use a wooden spoon to make gaps in the veg in four places, evenly spaced apart. Break an egg into each.

Continue to cook over a medium heat, covered with the lid, until the eggs are cooked.

Toast four thick slices of country bread or sourdough and divide among four plates. Top with the egg and vegetables and tuck in!

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