1 large white onion 5 Eggs 2 Cans chopped tomatoes 2 tbsp tomato puree 1 red/ green bell pepper 5 Chestnut mushrooms Fresh Parsley Cumin 2 Cloves Garlic Paprika Chilli Powder Cayenne Pepper Pinch of sugar Salt & Pepper

Heat oil in deep pan on medium heat
Chop onion and add to pan and cook slowly until soft. Add salt & pepper
Cut bell pepper into same size as onion and add to pan
Add diced garlic
Stir on medium heat for 5-7 minutes
Add chopped tomatoes and puree and stir altogether
Add spices and seasoning and keep tasting until ready
Stir for 2-3 minutes until boiling
Crack eggs carefully around pan over the tomato
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the pan to make sure that the sauce doesn't reduce too much, which can lead to burning.
Garnish with parmesan and chopped parsley
For dinner, serve with a green side salad/ crusty bread for a light, easy meal.