This is another dish coming to you from my kitchen courtesy of Cooking Light magazine.

Seriously the latest issue was packed with brilliant ideas and quick fix meals.

We have a fondness of eggs for dinner, so any dish that gives us a new twist on runny yolks on dinner plates is usually a winner in our book.

This one is super simple and super yummy.

You will need

• 1/2 a white onion, chopped,
• 2 green peppers, chopped
• 2 cloves of garlic, chopped
• 1 stalk of celery, chopped
• 1 large can of diced tomatoes
• olive oil
• salt
• pepper
• paprika
• eggs

Drizzle olive oil in a large pot and toss in the onions, peppers, garlic and celery. If you look up the recipe on Cooking Light you’ll note that celery isn’t listed. Neither is tomatoes. Well, they say to use marinara. I’m making my own marinara as I go rather use store bought. Remember, it’s all about adjusting recipes to suit you.

Season the vegetables with salt and pepper and simmer over medium until the vegetables have softened.

Pour in the can of diced tomatoes and add a few sprinkles of smoked paprika. Stir and let the mixture bubble and the flavors meld for about 10 minutes.

Ladle onto plates and top with fried eggs.

Tomatoey goodness, runny yolk? Screaming for crusty bread to mop it all up.