Mediterranean Egg and Veggie Toast

1Heat the olive oil (1 tablespoon) in a non-stick skillet over medium heat.

2Add the diced bell pepper (½) and capsicum (½) to the skillet and sauté for about 3-4 minutes until they start to soften.

3Add the diced tomato (1 medium) to the skillet and cook for an additional 2 minutes, stirring occasionally.

4Crack the eggs (2 large) into the skillet over the sautéed vegetables. Season with salt and pepper to taste.

5Cover the skillet with a lid and cook for about 4-5 minutes, or until the eggs (2 large) are cooked to your desired doneness (sunny-side up or over-easy).

6While the eggs (2 large) are cooking, toast the slices of bread (2) until golden brown.

7Once the eggs (2 large) are cooked, carefully slide them onto the toasted bread, ensuring to include some of the sautéed vegetables on top.

8Serve immediately, garnished with additional salt and pepper if desired.