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Method Prep:10min › Cook:35min › Ready in:45min
Heat the oil in a deep frying pan or saute pan over medium heat. Stir in the garlic, onion and green pepper; cook and stir until the onion has softened, about 5 minutes. Add the tinned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer uncovered for about 25 minutes.
Crack an egg into a small bowl, then gently slip the egg into the sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have started to set, 2 1/2 to 3 minutes. If the sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the sauce and pitta bread.
The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.