Soften the vegetables

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

Add the aromatics

• Stir in the garlic, paprika, coriander, cumin, chili powder and oregano.
• Cook until fragrant.

Cook down the tomatoes

• Add the fresh tomatoes and the fire roasted canned tomatoes.
• Season with salt and simmer, stirring occasionally, until thick and reduced.

Poach the eggs

• Make wells in the sauce and crack an egg into each.
• Cover and cook until the whites are set and the yolks still runny.

Serve

• Scatter the parsley and mint over the top.
• Add dollops of yogurt and serve with crusty bread or pita.