• 1 tbsp Iliada olive oil
  • 1/2 medium onion, peeled & diced
  • 1 garlic clove, minced
  • 1 medium yellow or red bell pepper, chopped
  • 2 jars Biagi organic tomato pulp
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp cumin
  • Pinch of sugar
  • 5-6 Farm Fresh eggs
  • Maldon sea salt
  • Fresh black pepper
  • 1/2 tbsp parsley


  1. Heat a deep, large skillet or sauté pan on medium heat. 
  2. Heat the olive oil, add chopped onion & sauté for a few min. until the onion begins to soften.  Add garlic & sauté until mixture is translucent.  
  3. Add the bell pepper & sauté for 5-7 min. over medium heat until soft. 
  4. Add tomato pulp to the pan & stir well. Add spices & sugar, stir well & allow mixture to simmer over medium heat for 5-7 min. or until it starts to reduce. Taste & spice according to preference. 
  5. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Place 4-5 eggs around th e outer edge & 1 in the centre. The eggs will cook over easy on top of the tomato sauce. 
  6. Cover the pan & allow mixture to simmer until eggs are cooked to your liking & the sauce has slightly reduced.  
  7. Garnish with chopped parsley. 

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