Soften the vegetables

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and red pepper and cook until soft and lightly golden.

Bloom the spices

• Add the garlic, cumin seeds, ground cumin and paprika.
• Stir and cook until fragrant.

Simmer the sauce

• Pour in the chopped tomatoes and season with salt.
• Simmer, stirring occasionally, until the sauce thickens.

Poach the eggs

• Make wells in the sauce and crack in the eggs.
• Cover and cook until the whites are set and the yolks still runny.

Finish and serve

• Scatter the chopped parsley and coriander over the top.
• Serve straight from the pan with bread.