2 tablespoons olive oil
Half an onion, chopped
Couple of cloves of garlic, chopped
Half a red pepper, de-seeded and diced
Half a green pepper, de-seeded and diced
200ml tinned crushed tomatoes
1 tablespoon tomato puree
2 tablespoons water
Half teaspoon ground cumin
Half teaspoon dried oregano
Pinch of Cayenne Pepper
Salt & black pepper to taste
What to do:
Heat the olive oil in a frying pan and cook the peppers for about 5 minutes until they start to go soft.
Add the onion and garlic and cook for a further 3 minutes or so.
Next add the tomatoes, tomato puree and water. Stir well, cover the pan and simmer on a low heat for about 8 minutes until the sauce in nice and thick.
Season with the salt, pepper, cumin, oregano and cayenne pepper. Stir well.
Make a hole in the middle of the tomato mixture and carefully tip in the egg. Cover again and cook on a low heat for a further 6 minutes or so, until the egg has set. Serve with crusty bread to mop up the sauce!