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30 ml canola oil
2 cloves garlic, crushed
1 onion, chopped
1 red pepper, chopped
10 ml smoked paprika
5 ml ground cumin
2.5 ml smoked chilli flakes (optional)
1 ml chilli powder
2 x 400 g canned chopped peeled tomatoes
45 ml tomato paste
15 ml sugar
Salt & freshly ground black pepper to taste
4 extra large eggs
100 g LANCEWOOD® Medium Fat Mozzarella, grated
30 ml coriander, chopped
30 ml flat leaf parsley, chopped
Using a cast iron skillet or frying pan, heat the oil and fry the garlic, onion and red pepper until soft and golden. Add the paprika, cumin, chilli flakes and chilli powder and fry for 1 minute.
Add the tomatoes, tomato paste and sugar and simmer for 5 minutes until thick. Season to taste. Use a spoon and make wells in the tomato mixture.
Break an egg into each well. Sprinkle the cheese over. Cover and cook over low heat until the eggs are done to your liking.
Sprinkle with coriander and parsley. Serve with buttered toasted sourdough bread, toasted flatbread or pita bread.
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