Scaled for your household (4 portions) · original serves 4
Olive oil2 AU tbsp
Brown onion1
finely chopped
Garlic cloves3
finely chopped
Ground cumin1 tsp
Red capsicum1
deseeded, diced
Tinned diced tomatoes800 g
Eggs4
Flat-leaf parsley (optional)to taste
Bread slices (optional)to taste
Saltto taste
Black pepperto taste
Method
1
Soften onion, garlic, cumin and capsicum in olive oil in a heavy non-stick pan for 4–5 minutes.
2
Add crushed tomatoes, lower the heat and simmer uncovered for 12–15 minutes, stirring occasionally, until thick. Season.
3
Make four hollows and crack an egg into each. Cover and cook for 5–7 minutes until the eggs reach your preferred doneness. Finish with parsley and serve with toast.
