1. 1

   Step 1

   Finely dice 1 small red onion and 1 garlic clove. Dice 1 small red capsicum.

2. 2

   Step 2

   Heat 2 tbsp olive oil in a large skillet over medium heat.

3. 3

   Step 3

   Add the onion, garlic, and capsicum to the skillet.

4. 4

   Step 4

   Sauté the vegetables for 5 minutes until soft.

   Timer 5 min
5. 5

   Step 5

   Stir in 1 tbsp tomato paste, 1 tsp paprika, 1 tsp cumin, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, and 1/2 tsp salt.

6. 6

   Step 6

   Cook the spices and paste for 1 minute until fragrant.

   Timer 1 min
7. 7

   Step 7

   Pour in 400 g crushed tomatoes and 1/2 cup chicken or vegetable broth.

8. 8

   Step 8

   Simmer the sauce for 10 minutes until it thickens slightly.

   Timer 10 min
9. 9

   Step 9

   Use a spoon to make 4 small wells in the sauce.

10. 10

    Step 10

    Carefully crack 1 egg into each well.

11. 11

    Step 11

    Cover the skillet and cook for 5 to 8 minutes until the egg whites are set but yolks are runny.

    Timer 8 min
12. 12

    Step 12

    Remove from heat and garnish with 2 tbsp fresh parsley or coriander.

13. 13

    Step 13

    Serve immediately with pita or crusty bread.

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