Red Capsicum with Eggs

Melt the butter in a large pan or heat the oil if using oil.

Cut the onion into quarters and thinly slice. Add to the pan.

Saute the onion until just softened but do not brown the onion.

Cut the capsicum into quarters, remove the seeds and slice thinly.

Add to the pan and saute until just softened.

Pour boiling water over the tomatoes and leave for a few minutes. 

Remove the tomatoes from the water, cut them in half and discard the skin. Chop into cubes.

Add this to the pan and stir in along with the paprika flakes, salt and pepper.

Cook for two minutes. Try not to let all of the tomato juice evaporate.

Separate the vegetables in the pan to make four holes and crack an egg into each of the holes. Cover the pan with a lid so that the steam can cook the tops of the eggs.

Simmer gently until the whites of the eggs are cooked and serve.

Serve with bread.

If desired, sprinkle with chopped parsley.