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Eggs with Tomatoes|Breakfast-recipes
Heat 1/2 tbsp of cooking oil in a frying pan, then soften the chopped onion, for 5 mins until soft. Stir in the tomatoes and bell pepper(chopped) then cook for aprox. 10 mins until thick. Use the back of a large spoon, make 4 dips in the sauce, then put an crack egg into each dip. Cover the pan with the lid, then cook over a low heat for 8 to 10 mins, until the eggs are well done. Scatter with the spring onion(chopped) and serve with toasts.
Eggs with Bell Pepper and Tomatoes
serves 2

1 tbsp cooking oil
1 medium onion, diced
1 medium bell pepper, chopped
4 tomatoes, chopped
pinch ofsalt and freshly ground pepper
4 eggs
3 spring onions, chopped  

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