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
¼ bunch parsley, chopped
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.
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.
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.
After approx 10 minutes, serve with parsley on top.