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scapardine
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Heat the olive oil in a large, heavy-based skillet over medium heat. Add the onion, capsicum and garlic. Cook, stirring for 3-5 minutes until softened.
Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer.
Use your wooden spoon to make wells in the sauce and crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5-6 minutes, until the eggs are cooked to your liking. They will continue cooking as they sit so don’t worry if they still appear a little bit watery.
Season with extra salt and pepper, paying particular attention to the eggs. Top with avocado, feta cheese and finely chopped coriander or parsley. Serve with crusty bread.