- 10ml - paprika
- 1/2 - red pepper, diced
- 1 - onion, chopped
- 400g - Mediterranean tomatoes
- 30ml - sugar
- 4 - eggs
- 30ml - oil
- - handful each of black and green olives
- 400g - cherry tomatoes
- 10ml - ground cumin
- - salt and pepper
1 Heat the oil in a large pan and fry the onion and red pepper until soft.
Add both cans of tomatoes, as well as the spices, sugar and olives.
Simmer over low heat for 7-10 minutes or until heated through and fragrant.
2 Season with salt and pepper.
3 Use a spoon to make four wells in the tomato mixture.
Carefully break an egg into each well.
Cover lightly with foil or a lid and simmer until the egg white is cooked through and the yolk is done to your liking.
4 To serve
Season each egg with salt and pepper,then sprinkle the parsley and basil on top.