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Ingredients
- 1 onion, diced
- 75ml/3fl oz olive oil
- 3 red peppers, seeded and diced
- 11⁄2 teaspoons red chilli flakes
- 4 ripe plum tomatoes, peeled and quartered
- 8 eggs
- salt and freshly ground black pepper
Instructions
- In a heavy pan over a low heat,
sweat the onion in 3 tablespoons
of the olive oil until soft and
translucent. - Add the peppers and chilli flakes.
Continue to sweat over a low heat,
stirring frequently, for 5–8 minutes. - Add the tomatoes to the pan,
season with salt and pepper, and
cook until the mixture is thick and
the tomatoes have broken down. - Scramble the eggs in the remaining
oil, seasoning to taste with salt and
pepper. Fold the pepper purée into
the eggs, and serve hot.
