¼ cup olive oil  

1 onion finely diced

2 garlic finely diced

2 red peppers, roasted, de-skinned, de-seeded and finely chopped

1 tbsp smoked paprika

1 tsp ground cumin

1 tsp caraway

500 ml tomato passata

½ tsp chili fresh & dried

¼ cup fresh coriander chopped

¼ cup parsley chopped

2 tbsp capers                                      

Salt and pepper

4 free range eggs

8 rashers crispy bacon

4 thick cut slices toasted bread, buttered



Gently heat the oil over a medium heat. Add the onions, garlic and sweat for 4 to 5 minutes. Add the cumin, caraway, smoked paprika and chili and sweat for another 3 – 4 min. Add the red peppers, passata and capers and simmer for 30 min until the sauce thickens. Add the parsley and coriander and season. In a skillet pan, shallow oven dish or terra cotta dish, cover the base with the sauce up to 3cm. Crack the eggs into the pan and bake in an oven at 180°c for 6 – 10 min until the eggs are cooked. Serve with bacon and toast.