Feel free to swap the peppers for one medium aubergine, or two courgettes, or four medium boiled potatoes as desired.

  • 4 tablespoons olive oil
  • 1 onion, finely sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 6 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • ½ teaspoon ground cumin 
  • 1-½ teaspoons cayenne pepper
  • 800g tinned tomatoes (or ripe tomatoes in season)
  • 2 teaspoons sugar
  • 1 tablespoons lemon juice
  • 6 eggs
  • Small bunch of fresh coriander, roughly chopped

Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.

Pour in the tomatoes and roughly mash. Stir in the sugar and bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season with the spices, adding more cayenne if you prefer it spicier.

Make 4-8 small wells in the sauce, break the eggs and pour 1 into each well. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with coriander and serve.

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