Ingredients
1 1/2 tsp olive oil
1/2 medium onion, finely chopped
1 garlic clove, peeled and crushed
400g tin of chopped tomatoes
1 tbsp tomato paste
1/2 tsp paprika
1/2 tsp chilli powder
1/2 tsp ground cumin
Pinch of cayenne pepper
Salt and pepper
2 free range eggs
1 tbsp parsley and coriander, chopped
Method
Heat a medium sized frying pan and add the olive oil. Add the chopped onion and sauté for a few minutes until it begins to soften. Add garlic and cook for 5-7 minutes.
Stir in the tomatoes and tomato paste, with the spices, and simmer for a further 5-7 minutes until the sauce starts to reduce.
Season, and crack the eggs directly over the tomato mixture. Cover with a lid or a large plate and cook until the egg whites are firm but the yolks still runny.
Scatter the chopped parsley and coriander over the top of the dish and serve, rustic style, in the frying pan.
The Quirk and the Cool 