Ingredients

• 1 tsp vegetable oil
• 1 small onion (75g/2½oz peeled weight)
• thinly sliced
• 1 garlic clove
• finely chopped
• ½ red pepper (75g/2½oz)
• roughly chopped
• pinch smoked paprika
• 300g/10½oz tinned chopped tomatoes
• 1 level tbsp tomato purée
• 2 medium free-range eggs
• handful fresh parsley
• chopped
• salt and freshly ground black pepper
• to taste

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a small ovenproof frying pan over a medium heat. Add the onion and fry for 4–5 minutes
• or until soft. Add the garlic
• red pepper and paprika and cook for 2 minutes. Add the tomatoes and tomato purée and season to taste. Cook over a medium–low heat for 10–15 minutes
• or until the mixture begins to thicken.
• Using the back of a tablespoon
• make two wells in the tomato mixture and break an egg into each one. Transfer the pan to the oven for 10 minutes
• or until the eggs have just set but the yolks are still runny. Serve immediately.