1 tb Olive oil
1/2 sm Onion
1/2 sm Red pepper
1/2 ts Chopped red chilli
220 g  Crushed tomatoes
1 tb Tomato paste
3    Eggs
1 tb Parsley

Preparation time: 25 minutes Cooking time: 25 minutes

1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion
and cook over a medium heat until soft and lightly golden. Add the
pepper and chilli and cook for a further 2-3 minutes. Add the tomato
paste and cook , uncovered, over a low heat for 10 minutes, stirring
occasionally.

2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the
bowl of a soup spoon, press two hollows into the mixture to hold the
eggs (one per number of servings). One-by-one break each egg into the
hollows.

3. Bake for 20-30 minutes or until the whites are set and the yolks are
still soft.

4. Sprinkle with parsley and serve immediately.