440g can Golden
Circle Pineapple pieces, 6 eggs, 2 tblsp butter, 1 chopped onion, 500g ripe
tomatoes, skinned, ½ cup chopped green capsicum, 1 tblsp chopped parsley, salt
and pepper to taste.
Drain pineapple
pieces. Melt butter in frypan, fry onion for 5 minutes. Add sliced tomatoes,
green capsicum. Cook, covered, about 5 minutes. Add pineapple pieces, stir to
blend. Break eggs into frypan, one at a time, making a nest for each with back
of spoon. Sprinkle with salt, pepper and parsley. Cover and cook until eggs are
set, about 5 minutes. Serve hot with buttered toast..JPG)
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