Spice up your American Eggs in this one pot wonder. Just crack them in, slop on the Frank's and give your summer the kick it deserves - any time of the day! Don’t be afraid to add different vegetables for variety like aubergine or mushrooms and extra Franks Red Hot Original Sauce if you want to really spice things up.
Heat the olive oil in a 20cm cast iron pan on the gas hob or BBQ and add the onions, pepper and garlic. Stir the vegetables over medium heat for about 5 minutes until lightly coloured and season with salt, pepper, cumin, coriander and Franks Red Hot Original Sauce.
Add the fresh chopped tomatoes and tomato sauce or canned cherry tomatoes to the pan and simmer for about 6-7 minutes until the sauce thickens slightly. Make 4 dips in the sauce and break in the eggs.
Simmer gently for a few minutes until the whites of the eggs have set and then cover with a lid and continue to simmer gently until the yolk is how you like it, 4 minutes will set the yolk with a little runny centre.
Sprinkle over the torn parsley and serve with toasted flatbread.