(Eggs baked in tomato sauce)
1 Tbsp extra virgin olive oil, plus extra for drizzling
½ onion, finely diced
5 garlic cloves, finely chopped
½ red capsicum (pepper), finely diced
1 red chilli, finely diced
2 tsp ground cumin
2 tsp sweet paprika
400 g (14 oz) tin crushed tomatoes
6 large free-range eggs
¼ bunch flat-leaf (Italian) parsley, leaves only, chopped
¼ bunch coriander (cilantro), leaves only, chopped
¼ bunch dill, leaves only, chopped"
Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 3–4 minutes, until soft and translucent. Stir in the garlic, capsicum, chilli, cumin and paprika and continue to cook for 2–3 minutes.
Add the tomatoes and reduce the heat to low. Simmer for 10 minutes, until the mixture has thickened slightly. Season to taste.
Meanwhile, preheat the oven to 180ºC (350ºF).
Place the mixture in an ovenproof dish and onto a baking tray. Use a serving spoon to make six small wells, then crack an egg into each well.
Cover the dish with a plate or foil. Transfer the tray to the oven and bake for 10–12 minutes, until the eggs are just set.
Carefully remove the lid from the dish. Sprinkle with the parsley, coriander and dill. Drizzle with a little extra olive oil and serve warm, with sourdough or Turkish bread.