Mexican eggs

Method:

Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft.

Add the garlic and paprika, and cook, stirring, for 1 minute or until aromatic.

Add the tomato and capsicum, and cook, stirring often, for 3-5 minutes or until the tomato is soft.

Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper.

Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce.

Pour in the egg. Repeat with the remaining egg.

Cook for 2-3 minutes or until the eggs are set.

Sprinkle with the cheddar and parsley.

Serve with Rye toast.