Spicy poached eggs

SERVES 2

Light olive oil spray 1 small red onion, diced 1 garlic clove, crushed 2 small peppers (1 red, 1 yellow), cored, deseeded and chopped 400g can chopped tomatoes ½ tsp chilli flakes, or more to taste ½ tsp ground cumin ½ tsp paprika ½ tsp soft brown sugar Squeeze of lemon juice 4 eggs Sea salt flakes and freshly ground black pepper 2 tbsp natural yoghurt, to serve Handful flat leaf parsley, chopped, to serve HEAT a medium-sized frying pan over a medium heat and spray with a little olive oil. Next, add the onion and sauté for a few minutes until it begins to soften, then add the garlic and continue to sauté for a minute. Add the peppers and cook for a further five minutes until softened. Stir in the tomatoes, chilli flakes, spices, sugar and lemon juice and simmer for five to seven minutes until the mixture starts to thicken. Make four evenly spaced wells in the tomato mixture, then crack an egg into each one. Season well and cover the pan with a lid. Cook for 10 minutes, or until the egg whites are firm — but the yolks are still runny. Serve with yoghurt and scatter with chopped parsley.