extra virgin olive oil

1 onion, chopped

2 green capsicum, chopped

2 garlic cloves, peeled, chopped

1 tsp ground coriander

1 tsp sweet paprika 1/2 tsp ground cumin

Salt and pepper

6 vine-ripe tomatoes, chopped

1/2 cup tomato passata

1 tsp sugar

6 large eggs

¼ cup fresh parsley leaves, chopped

¼ cup fresh mint leaves, chopped

1. Heat 3 tbsp olive oil in a large cast iron skillet or heavy based frying pan. Add the onions, green capsicum, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.

2. Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.

3. Using a wooden spoon, make six indentations, or “wells”, in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like.

6. Serve with warm pita, or your choice of crusty bread.