By Mauro Pacella

Ingredients

Olive oil

1 onion, diced

1 capsicum, diced

1 garlic clove minced

4 ripe tomatoes, crushed

4 eggs

A bunch of parsley

1 tbsp paprika

1 tbsp cumin

1 tbsp coriander

½ tsp chilli of choice

Salt and pepper

Turkish bread or any leftover bread

Individual ramekins or a large baking dish (ceramic preferred)

Method:

In a large pot, pan, or baking dish, preheat a generous drizzle of oil over medium-high heat. Add the chopped onions and minced garlic, cooking until golden and aromatic. Stir in the diced capsicum and allow them to soften and brown before adding the crushed tomatoes and let to simmer for 5 minutes. Season the mixture well, add the coriander, cumin and paprika as well as your choice of chilli, adjusting for balance and checking the level of spiciness to suit your preference.

Pour the sauce into individual ramekins or a large baking dish, then gently crack the eggs on top, spacing them evenly. Do not stir or mix once the eggs are added. Season generously with salt and pepper, and bake in a preheated oven at 200°C for about 10 minutes, or until the eggs are just set to your liking. Finish with a drizzle of olive oil, a scattering of fresh parsley and serve hot with your bread of choice.

Original recipe and photo from Graced with Food Cookbook