Submitted by Babs Schultz


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Serving: 4
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • 2 tbsp olive oil
  • 2 onions, sliced
  • 2 red or green pepper, halved deseeded and sliced
  • 1-2 red chillies, deseeded and sliced
  • 400g can chopped tomatoes
  • 1-2 tsp caster sugar
  • 4 eggs
  • small bunch parsley, roughly chopped
  • 6 tbsp thick, creamy yogurt
  • 2 garlic cloves, crushed


  • Fry onions, peppers and chilli in oil transfer to slow cooker.
  • Add tomatoes and sugar, cook for approx 1 and 1/2 hours on high.
  • If too much liquid take lid off for half an hour.
  • Make 4 wells in the mix break an egg into each well put lid back on until eggs are just cooked.
  • Serve with yoghurt with crushed garlic stirred into it, sprinkle with parsley
  • Enjoy

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