Preparation

• Heat 2 tbsp olive oil in a large sauté pan on medium heat and add the diced onion and finely chopped garlic. Cook for about 5 minutes until the onion becomes translucent.
• Add the chopped bell pepper,salt,paprika,cumin,turmeric powder and chilli powder,and cook for an additional minute. (​you can also add mushrooms or chickpeas here​)
• Add the peeled and diced tomatoes into the pan and break down the tomatoes using a large spoon.Make sure it has a runny consistency(you can add ~1/4cup water otherwise). Add ¼ tsp sugar (​optional, but​​my housemate swears by it​)
• Put the lidon and bring the sauce to a simmer until the sauce thickens,or until a desired consistency is reached.
• Use the large spoon to make small wells in the sauce and crack the eggs into each well.(​Cracking eggs one at a time​ into a small​ bowl before adding them to the pan will ensure that you don't add bad eggs or a piece of shell ​into ​the dish!​
• Cover the pan and cook for about 10 minutes (​or until the eggs are done to your liking.)
• Season the eggs with salt,ground pepper and a dash of olive oil and garnish with chopped cilantro and/or parsley and cheese (​optional​)