Heat the oil in a large frying pan and cook the onion for 5 minutes until slightly softened.
1 tbsp olive oil, 1 medium onion
Add the red pepper, garlic, and chopped chilli, cook for a further 3-4 minutes.
1 red pepper, 3 cloves garlic, 1 red chili
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.
2 x 400g (2 x 14 oz) tins chopped tomatoes, 1 tsp granulated sugar, 1 tbsp smoked paprika, 2 tsp Cajun spice, 1 tsp chipotle sauce, 1 tbsp ground cumin, salt and pepper to taste
Use a spoon to make 4 hollows for the eggs.
Crack the eggs individually and pour them into the hollows.
4 large eggs
Simmer gently for 5-6 minutes until the white is cooked and the yolk is still runny. If you want to make 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.
1 tsp chilli flakes, 1 avocado, 1 small red onion, small bunch coriander, 3 tbsp soured cream, 2 tbsp sweet chilli sauce
Serve with grilled flatbreads for dipping.
Notes
Nutritional Information is per serving (this recipe serves 4).