onion 1 large, chopped
garlic 2 cloves, crushed
roasted red peppers 2 from a jar, sliced
sweet smoked paprika 1 tsp
ground cumin 1 tsp
mild chilli powder ½ tsp
plum tomatoes 400g tin
sugar a pinch
flat-leaf parsley a handful, chopped (I used coriander)
Heat a large frying pan with a lid. Cook the onion and garlic in 2 tbsp olive oil until soft, then stir in the peppers, spices, tomatoes and sugar and simmer for 10 minutes. Make 4 dips in the mixture with the back of a spoon and crack an egg into each.
Put the lid on and cook gently until the whites are set and the yolks cooked how you like them. Scatter with parsley and serve with bread or toast.