Serves: 4 
Preparation/cooking time: 35 mins 

Ingredients: 

8 Chipolatas 

1 tbsp Olive oil 

½ Onion, peeled and diced 

1 Red capsicum, diced 

2 cloves Garlic, crushed 

1-2 large Chill, sliced 

1 tbsp Tomato paste 

1 x 400g can Tomatoes, diced  

2 tsp Coriander, ground 

1 tsp Cumin, ground 

2 tsp Smoked paprika 

3 tsp Sugar 

Salt and freshly ground pepper to taste 

350 ml Water, chicken or vegetable stock 

8 Free range eggs 

¼ b Coriander leaves 

Extra olive oil for drizzling 

Method: 

1. Heat the oil in a large fry pan on medium. 
2. Add chipolatas, fry and turn until browned, transfer to a plate and set aside. 
3. To frypan add onion, capsicum, garlic, chilli, season with spices, sugar, salt and pepper and gently cook for 1-2 minutes. 
4. Add tomato paste and diced tomatoes, stir, add water (or stock). 
5. Simmer for 10-15 minutes, stirring occasionally. 
6. Make 8 wells into the sauce, crack the eggs into a small bowl, check eggs for freshness, pieces of shell or impurities, then pour into the wells. Add the chipolatas back into the pot around the eggs. 
7. Cover with a lid and simmer on low to medium heat until the eggs are cooked but still soft and runny in the centre. 
8. Garnish with fresh coriander and serve with grilled sourdough toast, drizzle with olive oil. 

Tips:  

Add more or less chilli depending on your personal preference.