1 small, finely chopped
4 medium, (roma) coarsely chopped
½ small, finely chopped
4 individual, (4x40g), warmed
1 tbs, (red wine)
- 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.
- 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.
- Place warmed tortillas on warm serving plates and top with tomato mixture and cooked egg. Serve eggs garnished with chopped fresh parsley.