PREPARATION
- Chop the onion and finely chop the garlic.
- Cut the red pepper into strips.
- Heat the oil in a large pan and fry the onion and garlic.
- Fry the paprika briefly then add the tomato puree.
- Season with salt, pepper, paprika, cumin and cayenne pepper. Continue to fry for a few minutes.
- Add the diced tomatoes then simmer on low heat for 15 minutes.
- Make four small wells in the sauce then carefully break the eggs into them.
- Divide the cherry tomatoes over the sauce.
- Place a lid on the pan and cook for another 15 minutes or so, until the egg white has set.
- Serve with the rocket and a wedge of lemon if desired.
