- 1 tablespoon extra virgin olive oil
- 1 small onion, roughly chopped
- 2 cloves garlic, crushed
- 1 red capsicum, seeded and thinly sliced
- 1 green capsicum, seeded and thinly sliced
- 400 g large ripe tomatoes, roughly chopped
- 2 tablespoons tomato paste
- ¼ teaspoon dried red chilli flakes (optional)
- 1 teaspoon ground cuminpinch of sugar
- 4 eggs
- sprigs of fresh flat–leaf parsley to serve
- Heat the oil in a deep, heavy–based frying pan.
- Add the onion, garlic, and red and green capsicums, and cook gently for 5 minutes, or until the onion and capsicums have softened.
- Stir in the tomatoes, tomato paste, chilli flakes, if using, cumin, sugar, and salt to taste.
- Cover and cook gently for about 5 minutes, or until the mixture is thick and well combined.
- Make 4 hollows in the vegetable mixture using the back of a wooden spoon, then break an egg into each hollow.
- Cover the pan again and cook gently for 6–8 minutes, or until the eggs are just set.
- Serve immediately, straight from the pan, garnishing each plate with sprigs of parsley.
Preparation: 10 minutes
Cooking: about 20 minutes