Ingredients

• 3 tablespoons olive oil
• 2 onions, chopped
• 1 pepper, thinly sliced (any colour)
• 2 cloves garlic, minced, or to taste
• 450g chopped tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 red chilli, seeded and finely chopped, or to taste
• 4 eggs
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• Method
  
  

  1. Heat the olive oil in a frying pan over medium heat. Stir in the onion, peppers and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  2. Combine the tomatoes, cumin, paprika, salt and chilli into a bowl and mix briefly. Pour the tomato mixture into the frying pan, and stir to combine.
  3. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the frying pan and let the eggs cook until they're firm but not dry, about 5 minutes.