INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red capsicum, sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground chilli (optional)
- 1 can (400g) diced tomatoes
- ½ cup tomato passata
- 4–6 eggs
- ¼ cup fresh parsley or coriander, chopped
- salt and pepper to taste
METHOD
- Heat olive oil in a large frying pan over medium heat.
- Sauté onion, capsicum and garlic until softened.
- Stir in cumin, paprika and chilli, cooking for 1 minute.
- Add diced tomatoes and passata, then simmer for 10–12 minutes until thickened.
- Make small wells in the sauce and crack eggs into each one.
- Cover and cook gently until eggs are set but yolks are still runny.
- Season with salt, pepper and fresh herbs. Serve with warm bread.
