Ingredients
2 tbsp olive oil
1/2 onion, finely chopped
1 clove garlic, chopped
1 chili peppers, deseeded and finely chopped
1/2 red pepper, deseeded and chopped
7 oz tomatoes, canned
2 eggs
marjoram, to garnish
Preparation
Heat the oil in a large pan and gently cook the onions until soft but nor brown.
Add the garlic and chilli peppers, cook for 2 minutes then add the chopped bell peppers.
Cook for 5 minutes then add the tomatoes, bring to a boil and simmer for 15 minutes. Season to taste with salt and pepper.
Fry the eggs in a non-stick frying pan (skillet) and serve on top of the pepper and tomato mixture. Garnish with marjoram leaves.
