Ingredients
For 2 servings, use 1 small onion, 1 garlic clove, 1 red bell pepper, 1 can of chopped tomatoes, 1 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, a small pinch of chili, 3 to 4 eggs, olive oil, salt, pepper and optional parsley or coriander. Serve it with bread, flatbread or leftover rice.
How to cook it in 15 minutes
Heat olive oil in a wide pan. Finely dice the onion and pepper, fry them for 4 minutes, then add garlic, tomato paste and spices. After 30 seconds, add the chopped tomatoes. Let the sauce simmer hard for about 5 minutes until it thickens slightly. Make small wells with a spoon, crack in the eggs and cover the pan. After 4 to 6 minutes, the whites should be set while the yolks stay soft.
The sauce trick
The sauce should be thick enough to hold the eggs in place. If it looks watery, cook it uncovered for another minute before adding the eggs. Taste carefully: canned tomatoes need salt, a little heat and sometimes a tiny pinch of sugar if they taste sharp. Add fresh herbs only at the end so they stay bright and fresh instead of turning dull.
Mistakes to avoid
Do not drop the eggs into aggressively bubbling sauce, because they will cook unevenly. Lower the heat once the eggs are in the pan, then stop stirring. If you cook for children, skip the chili and put hot sauce on the table instead. Leftovers are easy to stretch the next day with chickpeas, feta or a handful of spinach.