Prep time 15 mins Cooking time 45 mins Serves 4 1 tbsp olive oil 1 tsp butter 2 onions, finely chopped 1 garlic clove, crushed 1 each, red and yellow pepper, seeded and chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika 1 tbsp tomato paste 820g tinned chopped, peeled tomatoes 1 tsp sugar 4 eggs 2 tbsp chopped coriander and 2 tbsp chopped flat-leaf parsley, to garnish Heat olive oil and butter in a large saucepan and sauté onions until they begin to brown. Add garlic and cook until softened. Add peppers and cook for two minutes. Add spices and tomato paste and sauté until fragrant. Pour in the tomatoes and when the mixture is bubbling, reduce heat to a simmer. Let it cook for about 30 minutes and season with sugar, salt and black pepper, topping up with a little water, if necessary. Add eggs, cover with a lid. Poach eggs for five minutes. Alternatively, divide the tomato sauce between four ramekins and break an egg into each one. Cover each ramekin with foil and bake at 180°C for about eight minutes or until cooked through. Garnish with coriander and parsley and serve with crusty, fried bread or toast.