

Ingredients –
- 3 eggs
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, chopped fine
- 1 large onion, chopped fine
- 1 green bell pepper, chopped fine
- 1 cup crushed tomatoes
- 1 tsp ground cumin powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp parsley, finely chopped
Method –
- Heat extra virgin olive oil in a pan and add in the chopped garlic
- Fry for 30 seconds in medium flame
- Add in the onions and green pepper
- Fry for a couple of minutes until the onions are soft
- Add the tomatoes
- Add the cumin powder, paprika and salt
- Let the sauce simmer for 5 minutes
- Make a small dent in the sauce for each egg
- Crack the eggs into the tomato mixture
- Cover and simmer for about 8 minutes or until the eggs are no longer translucent
- If you want the eggs runny, you can cook for shorter time
- Garnish with chopped parsley and remove from heat
- Serve with hot buttered toast