Method
- Heat oil in a non-stick frying pan on medium heat. Be sure to use a pan that has a lid that fits (see Notes).
- Add the onions and cook until soft.
- Stir in the cumin, paprika, garlic and chilli (if using) and cook for one minute.
- Add the tomatoes and capsicum and simmer for five minutes.
- Make sure the mixture in the pan is moist enough to poach eggs. If not simply add a little water. Then make 6 dents or holes in the mixture.
- Crack the eggs into the dents or holes, then cover the pan with a lid and cook the eggs to your liking.
- Serve on toast or with bread rolls.
Notes
This dish is perfect for brunch.
You can use any leftover cooked vegetables instead of the capsicum.
If your pan doesn't have a lid, cover it with tin foil instead - be sure to tightly fold it around the side of the pan to keep the heat in so the eggs cook.
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