1 tablespoon olive oil or vegetable oil
1 medium brown onion, peeled and diced
3 cloves garlic, minced
2 bay leaves
2 medium bell peppers (any colour), sliced into strips
1 teaspoon chilli powder (mild)
1 teaspoon cumin
1 teaspoon sweet paprika
2-3 cans plum tomatoes (400g each), chopped
2 tablespoons tomato paste
Pinch of sugar (optional)
Low sodium salt and pepper, to taste
Small handful fresh chopped parsley (for garnish)
Put a large, deep frying pan over a medium heat; add the olive oil and allow to warm through before adding the chopped onion. Sauté the onions until softened, then add the minced garlic and bay leaves. Continue to cook for a couple of minutes.
Add the bell peppers and sauté until softened.
Add the spices and stir through for a minute or so, allowing everything to be well coated.
Add the plum tomatoes and tomato paste and stir until all ingredients are blended. At this stage, you can add the sugar (to sweeten any acidity in the tomatoes) and season the mixture with salt and pepper.
Stir well, then simmer over a medium heat for 10 minutes, or until it starts to reduce.
Crack the eggs into the tomato mixture, one at a time, making sure to space them out evenly.
NOTE: It helps to dig a well into the mixture before cracking each egg into it; this will contain the egg whites and stop them from leaking out and blending into one another.
Cover the pan and allow the eggs to cook to your preferred consistency: around 10-12 minutes for softer yolks or 15 minutes for more solid yolks.
Sprinkle with chopped parsley and serve immediately with warm pitta.