- 1 tsp olive oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 capsicum, diced
- 1 x 400g tin tomatoes
- 2 tsp JF Moroccan seasoning
- 2 free range eggs
- Fetta and spring onions (optional)
Preheat oven to 200°c. Heat oil in a small pot and sauté onion and garlic.
Add capsicum and soften. Add tomatoes and Moroccan. Gently simmer for 5 minutes.
Spoon mixture evenly between 2 x 300ml ramekins. Crack eggs into each and bake for 10 minutes. Cook for 15 minutes for well done eggs.
Serve with crumbled fetta, spring onion and toast!
TIP: Switch up JF seasoning for a different flavour!