Heat the oil in a pan on medium high heat, and add the onion and capsicum. Cook until onion is translucent, around 8 minutes.

Add the garlic and spices. Cook for 1 minute.

Add the cans of tomato. Stir and taste for seasoning. Add salt & pepper to taste.

Simmer 15 minutes.

Create four divots in the sauce, and crack an egg into each. If cooking fish, make a divot in the sauce for each serving. Place a lid on the pan.

For eggs: cook 5 minutes for a runny yolk, and 8 minutes for a solid yolk. For fish: cook until flakey.

For a MEXICAN version: Use cumin and coriander instead of paprika. Add 1/2 tsp cinnamon and 1 tbsp of chipotle with adobo. Serve with tortillas.

For an ITALIAN version: instead of paprika and cumin, use oregano and basil. Top the finished dish with grated parmesan, and serve with ciabatta.