Servings: 3 bowls

3 tbsp Extra virgin olive oil 3 tbsp Extra virgin olive oil
1 large white onion, chopped 1 large white onion, chopped
1 red bell pepper, chopped 1 red bell pepper, chopped
3 garlic cloves, minced 3 garlic cloves, minced
1 tsp paprika 1 tsp paprika
1 tsp ground cumin 1 tsp ground cumin
1/4 tsp red chilli pepper flakes (optional) ¼ tsp red chilli pepper flakes (optional)
2 cans diced tomatoes 2 cans diced tomatoes
salt and black pepper salt and black pepper
6 large eggs 6 large eggs

Add the olive oil to the frying pan and heat it up. Add in chopped onion, red bell pepper, minced garlic cloves, paprika, ground cumin, and red chili pepper flakes. Cook for 5 minutes until the vegetables have softened.
Add in tomatoes, then a pinch of salt and pepper. Stir and cover the frying pan with a lid. Reduce the heat and let it simmer for approximately 20 minutes.
Using a spoon or a spatula, make 6 indentations in the tomato sauce and break in the eggs. Cover the frying pan and let it simmer for another 7 minutes.
Serve with a piece of bread, oatcakes, or pita bread.