Great for either Sunday breakfast or an easy meat free dinner, this dish is full of delicious rustic flavours.


Red capsicum

1 medium, chopped

Yellow capsicum

1 medium, chopped


1 medium, chopped

Canned diced tomatoes

1 400g can, (1 x 400g can)

Pizza sauce

1 tbs, herb and garlic variety

Ground cumin

2 tsp

Ground paprika

½ tsp, sweet variety

Dried chilli flakes

1 tsp


4 medium

Fresh coriander

½ cup(s), sprigs

99% fat-free plain natural yoghurt

⅓ cup(s), (80g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a non-stick frying pan with oil and heat over medium–high heat. Add capsicums, eggplant and 2 tablespoons water and cook, stirring, for 10 minutes or until softened. Add tomatoes, pizza sauce, cumin, paprika, chilli flakes and ½ cup (125 ml) water and bring to the boil. Reduce heat and simmer for 15–20 minutes or until vegetables are very tender and sauce is thick.
  2. Using the back of a large spoon, make four hollows in sauce. Carefully, break an egg into each hollow. Cover and simmer for 5–6 minutes or until eggs are cooked to your liking. Sprinkle with coriander and serve with yoghurt.


SERVING SUGGESTION: Sliced high-fibre wholegrain bread (35g slice per serve) (contains gluten). VARIATION: Swap yellow capsicum for one zucchini (chopped). TIP: Suitable to freeze (without eggs or toppings) for up to 3 months. Alternatively, store sauce in an airtight container in the fridge for up to 3 days.

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