1. Preheat the oven to 160 °C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2-3 minutes. Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally.

2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows.

3. Bake for 20-30 minutes or until the whites are set and the yolks are still soft.

4. Sprinkle with parsley and serve immediately.