Servings: 2
Preheat oven to 180ᵒC/350ᵒF (if intending to bake them).
Heat 2 tbsp olive oil in a medium size cast iron skillet over medium high heat.
Add 1 clove garlic and 1 small red onion, cook for 2 minutes until onion is translucent.
Add 1 small bell pepper, cook for 1 minute.
Add diced 1 small tomato, cook for 2 minutes until broken down and it becomes a bit pasty.
Add 400 g tin of crushed tomatoes, 1 tbsp tomato paste, 125 ml vegetable broth, 1 tsp paprika, 1 tsp cumin, 0.5 tsp salt, 0.25 tsp black pepper and 0.25 tsp cayenne pepper. Mix to combine well.
Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don’t want dry sludge, needs to still be saucy).
Make indentations in the mixture and carefully crack the 4 eggs in. Leave to cook for 1 minute until edges of whites are set.
Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
Remove from oven/stove and serve immediately, scattered with the 2 tbsp parsley or coriander.
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