Shakshuka with pita bread

Instructions

1. Heat oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender. Add tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture begins to thicken slightly.
2. Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.
3. Remove frying pan from heat and serve with pita bread.