quick and easy 1 dish meal
2 tsp olive oil
1 onion, halved & thinly sliced
1 red capsicum, deseeded & thinly sliced
1 yellow capsicum, deseeded & thinly sliced
2 garlic cloves, finely chopped
1 red chilli, thinly sliced (seeds optional)
2 tomatoes, diced
2 tsp apple cider vinegar
1⁄4 cup fresh basil leaves
4 large eggs
salt & pepper, to taste
2 x 70g wholegrain (or gluten-free) pita wraps, warmed
1⁄4-1⁄2 tsp chilli flakes (optional)
Heat a medium frypan fitted with a lid over medium heat. Add oil, onion, capsicum, garlic and chilli and cook, stirring occasionally, for 5 minutes or until vegetables are soft.
Add tomato, cover and cook for 5 minutes, or until tomato has softened. Stir through vinegar and basil and season with salt and pepper.
Make four indentations in vegetable mixture and crack an egg into each. Reduce heat to low, cover and cook for 8-10 minutes until egg white is cooked but yolks are soft.
Season eggs with salt and pepper, scatter over extra basil leaves and chilli flakes (optional) and serve with warm pita.