¼ cup extra-virgin olive oil3garlic cloves, bruised in skin and peeled2white onions, thinly sliced1 kgassorted green, red and yellow capsicum, seeded and cut into thick strips650 gmtomatoes, skinned and finely chopped1red chilli pepper, seeds removed, finely chopped4free-range eggs
Heat olive oil over medium heat in a large sauté pan or similar earthenware dish.
Add garlic and fry until it starts to brown, then add onions and soften for 5-7 minutes. Add capsicum and cook for 8-10 minutes or until softened. Add tomatoes and season with sea salt and freshly ground black pepper. Simmer, partially covered with a lid, for 10-15 minutes, or until the mixture has softened. Adjust seasoning if necessary.
Make 4 depressions in the mixture and add eggs into each depression. Cover and cook over low heat, basting with juices, until the eggs have just set. Serve with crusty bread.