1 tbsp olive oil
1 brown onion finely chopped
1 garlic clove, crushed
1 tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp ground coriander
4 large tomatoes, coarsely chopped, or 1 tin of tomatoes
1 red capsicum, finely chopped
1/3 cup chicken or vegetable stock
Chopped fresh coriander to serve
Salt, to season
Heat the oil in a 20cm frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic, paprika, cumin, coriander and cook, stirring, for 1 minute or until aromatic. Add the tomato and capsicum. Cook, stirring often, for 3-5 minutes or until the tomato is soft.
Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup. Make a hollow in the sauce. Pour in the egg. Repeat with the remaining eggs. Cook for 2-3 minutes or until the eggs are set.
Sprinkle with chopped coriander to serve.
# Tip - you could easily swap several of the ingredients to make different versions.
- add some fresh chopped chilli, or chilli flakes
- add some chopped bacon, or chorizo
- replace paprika, cumin and coriander with oregano, thyme, basil, or parsley
- top with crumbled feta
- replace capsicum with/or add different vegetables such as zucchini, corn, leek or sweet potato