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.