Ingredients:

• ​1 medium onion, diced
• 1 capsicum, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 0.25 tsp chili powder
• 800g whole peeled tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh coriander, chopped
• 1 small bunch fresh parsley, chopped
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  ​Method:

1. ​Heat olive oil in a large sauté pan on medium heat. Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes translucent.
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2. Add garlic and spices and cook an additional minute.
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3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
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4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
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5. Garnish with chopped coriander and parsley.