300 g tomato puree or whole peeled tomatoes (10 oz)
120 ml water (1/2 cup)
1/2 red bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1 median onion, chopped
3 cloves of garlic, finely chopped
3 spring onions, chopped
1 small bunch fresh cilantro, chopped
1 tsp unsalted butter or ghee butter
1 pinch of cumin
1 pinch of coriander
2 pinches of paprika
1 pinch of saffron
Salt, black pepper to taste
Heat unsalted butter or ghee butter in a medium sauté pan or baking dish on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add finely chopped garlic, cumin and coriander. Cook for 2 minutes.
Add tomato puree, saffron, paprika, and simmer for 5 minutes over low heat.
Add the cilantro, spring onions, basil.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Turn off the heat and bake in the oven for 4-9 minutes 200°C (full grill + fan), or until the eggs are done to your liking.