Baked Eggs with Capsicum and Tomatoes | MiNDFOOD

Ingredients

• 1 tbs extra virgin olive oil
• 1 small red onion, thinly sliced
• 1 red capsicum quartered, seeds and membrane removed, cut into thin strips
• 400 g cherry tomatoes
• 1 large clove garlic, finely chopped
• 1 red bird’s-eye chilli, finely chopped (optional)
• 4 eggs
• handful of flat-leaf parsley leaves, shredded
• freshly grated parmesan, to serve