You’ll need a good sized frying pan or sautée pan with a lid for this if you want to do it all on the hob. You could also finish it off in the oven if you have no appropriate lid. More on that later.

On a medium heat, gently fry the onion and then the chopped pepper until they have softened. Add the garlic, tomato puree, cumin, paprika and chili flakes and stir for about a minute. This is the equivalent of frying your spices in a curry. It should already be smelling delicious.

Throw in the can of chopped tomatoes and add most of the parsley or coriander. Stir and reduce the heat to a low simmer, check the seasoning and add salt and pepper as you see fit.

Simmer for as long as it takes for the sauce to thicken up sufficiently so you can make a depression in the sauce and it holds its shape, five, ten or fifteen minutes depending on how hot your hob is and how runny it was to start with.

Make a little well on the surface of the sauce to crack an egg into, in my case four wells for four eggs.

Alternatively, if your pan is oven proof you can put it in the oven to bake the eggs. Or you can fry or poach the eggs on the side and add them as you serve.