Ingredients:

- 2 red onions
- 4 garlic cloves
- olive oil
- 1 tsp ground cumin
- 4 mixed-colour sweet peppers
- 2 x 400g tins of quality peeled plum tomatoes
- 4 free-range eggs
- 1/2 a bunch fresh flat-leaf parsley (15g)
- 4 tbsp natural yogurt

Method:

1. Peel and slice the onions and garlic, then place in a large non-stick frying pan on a medium heat with 1 tsp of oil. Add the cumin and cook until the onions have softened slightly, stirring regularly.
2. Deseed and slice the peppers, add to the pan and cook until soft.
3. Add the tinned tomatoes, fill an empty tin’s worth of water and add, break up the tomatoes up with a wooden spoon. Season a pinch of sea salt and black pepper, stir well then turn the heat down to low and leave to bubble away for 10 mins or until thickened and reduced.
4. Spread the sauce out evenly in the pan, then use the back of a spoon to push and dig out 4 little pockets. Crack an egg into each one, then cover with a lid or tin foil and cook for 3-5 mins until the whites are set but the yolks are still runny or cook for longer, if you prefer.
5. Roughly chop the parsley and scatter over the dish, and spoonful’s yogurt to the dish. Serve with bread or toast for a delicious Valentine’s brunch.