Ranchero-style eggs

Instructions

1. Heat half the oil in a medium pan over medium heat. Add red onion and cook, stirring, for 5 minutes or until softened. Add tomatoes, red capsicum and vinegar, then reduce heat to low and simmer, covered, for 15 minutes or until capsicum has softened.
2. Heat remaining oil in a large non-stick frying pan over medium-high heat. Break eggs one at a time into a cup and carefully add to pan. Cook for 1–2 minutes or until egg whites and yolks are cooked to your liking.
3. Place warmed tortillas on warm serving plates and top with tomato mixture and cooked egg. Serve eggs garnished with chopped fresh parsley.