sweet red bell peppers
red hot chili pepper, dried
tomatoes, canned, crushed
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 to 3 minutes. Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
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.
Bake for 20 to 30 minutes or until the whites are set and the yolks are still soft.
Sprinkle with parsley and serve immediately.