- Wash and slice cocktail tomatoes into halves.
- Wash and slice bell peppers, peel and slice onion, and dice garlic.
- In a preheated non-stick pan add peppers, onions, tomatoes, and garlic and sauté for 2 to 3 minutes.
- Add stock and simmer for 15 minutes.
- Once vegetables are tender, add four eggs and cover with a lid.
- Cook eggs to desired doneness.
- Garnish with Parmesan cheese and fresh chopped parsley.
Chef’s Tip: For a extra protein, add Italian sausage.