1.
Heat pan over medium with oil. Once hot, add the onion and cook until translucent.
2.
Add the peppers, and continue to cook for a few minutes.
3.
Add the tomato puree and all of the spices. Mix to combine.
4.
Bring up the heat until the tomato sauce is bubbling.
5.
Make little wells in the sauce with a wooden spoon and drop the eggs into the 4 wells. Season the tops of each egg with salt and pepper.
6.
Allow to cook to your preference of egg softness. (To make cooking faster, put a lid over the top).
7.
Eat with a spoon, or use crudites to scoop it up.
