Onion (Sliced Thinly)

Peppers (Sliced)

Mushrooms (Optional)

Spinach (Optional)

Tinned Tomatoes or Fresh

Ground Cumin and Coriander

Paprika or Cayenne

Stock Cube

Salt, Pepper and Sugar

Oil to fry

Eggs as many will fit in your pan, high sided frying pan with a lid.

Fry onions with 2 tbsp of oil with salt pepper and sugar (tsp). On a medium heat until translucent and starting to caramelise. Add peppers and soften/caramelise. Add a teaspoon each of the spices and garlic and fry for 2-3 minutes.

Add the tomatoes and let simmer on a low heat for about 10 minutes, add the spinach and mushrooms if you want . Add your eggs into the sauce and replace the lid. Remove when whites are cooked through. To guarantee a runny yolk you may want to separately poach/fry your eggs and add to your sauce after. 

Serve immediately with crusty bread.