4-8 eggs, depending on the number of serves & hunger
3 tbsp fresh parsley, roughly chopped
Salt & pepper, to season
Heat oil in a large frypan over MED heat.
Lower the heat slightly, add the spice and fry for approximately 1 minute, or until the aroma releases.
Add the onions, sauté for 2 minutes or until soft and translucent.
Add the garlic and capsicums, increase heat to MED-HI. Cook for 8-10 minutes until the peppers soften and caramelise. Stir regularly.
Add tomatoes (including juice if using canned), roughly crush them in the pan. Season with salt and pepper. Bring to the boil, then turn the heat down and simmer for a further 10 minutes, stirring occasionally. The tomatoes will soften and develop into a thick sauce.
On a LOW heat, make 4-8 small pockets in the sauce with the back of a spoon and carefully crack in the eggs.
Season eggs with salt and pepper. Cook on LOW for 10-12 minutes or until the whites set.
Remove from heat and garnish with parsley.
Serve with fresh crusty bread and a dollop of thick, natural yoghurt.