Heat the oil in a large frying pan and cook the onion for 5 minutes until slightly softened. Add the red pepper, garlic and chopped chilli, cook for a further 3-4 minutes.
Add the chopped tomatoes, sugar, paprika, Cajun spice, chipotle, cumin and a pinch of salt and pepper. Bring to a gentle bubble and simmer for 10 minutes.
Use a spoon to make 4 hollows for the eggs. Crack the eggs individually and pour into the hollows. Simmer gently for 5-6 minutes until the white is cooks and the yolk is still runny. If you want to makes the whites set faster, you can cover the pan with a lid or some foil.
Remove the pan from the heat and sprinkle on the chilli flakes. Top with chopped avocado, red onion coriander, soured cream and a drizzle of sweet chilli sauce.