Heat the olive oil in a heavy medium-sized frying pan, and fry the onion,
green pepper and garlic gently for about 10 minutes until they are soft. Stir in
the Folláin Fire Roasted Pepper Relish and the chopped tomatoes and
mix thoroughly. Turn up the heat a bit and cook uncovered for about 10
minutes, then season with salt and freshly ground pepper. Now, carefully
break the eggs into the pan on top of the mixture, cover the pan with a closefitting
lid, or suitably sized plate and, lowering the heat, simmer very gently
for about 10 – 15 minutes, or until the eggs are cooked to your liking.
Alternatively you could place the pan under a hot grill until the cheese is
browned and bubbling and the eggs are just set (7 minutes for soft eggs, 10
for well done). Sprinkle with chopped parsley and serve with lots of bread or
toast to soak up the juices.
