PREP TIME 8 minutes
COOK TIME 30 minutes


Pukara olive oil
1 white onion, diced
1 red capsicum, diced
3 cloves garlic, sliced
600g canned whole tomatoes, roughly chopped
1 tsp paprika
1 tsp ground cumin
1 pinch cayenne pepper
4 eggs
¼ bunch parsley, chopped


Step 1
Add onion and capsicum into a hot oiled pan and leave to cook for approx 1 minute before adding garlic, stirring together and leaving for a further 5 minutes.

Step 2
After approx 5 minutes, add tomatoes, paprika, ground cumin and cayenne pepper and stir together well before leaving for approx 5 minutes when reduced down.

Step 3
After approx 5 minutes create 4 dimples in mixture and crack an egg in each one before placing lid on pan. Leave to cook for approx 10 minutes until eggs are cooked.

Step 4
After approx 10 minutes, serve with parsley on top.