Ingredients
For 4 servings
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp chili flakes, or to taste
- 2 cans (400 g each) chopped tomatoes
- 1 tsp sugar
- 1/2 tsp salt
- 6 large eggs
- Small handful of fresh parsley or cilantro, chopped
- Crusty bread, to serve
Step by step
Step 1: Warm the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and cook for about 8 minutes, stirring now and then, until soft and sweet.
Step 2: Stir in the garlic, cumin, paprika and chili flakes and cook for 1 minute, just until the spices smell toasty.
Step 3: Pour in the tomatoes, then add the sugar and salt. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Use the back of a spoon to make 6 small wells in the sauce and crack an egg into each one.
Step 5: Cover the pan and cook on low heat for 5 to 8 minutes, until the whites are set but the yolks are still soft.
Step 6: Scatter the herbs on top and serve straight from the pan with plenty of bread for dipping.
Cooking times and amounts may vary, so taste and adjust as you cook.
