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1
Preparation, make sauce ahead 1 day: In an large dutch oven heat oil and fry onions until translucent.
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Add to onions the red peppers and garlic. Add all of the spices and heat just until you can smell the aroma (careful, the paprika burns very quickly)
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3
Add tomatoes to onion mixture and mix well.
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Cook over medium heat for 10-20 minutes until this mixture has reduced. If it reduces too quickly, add more stock.
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5
The sauce is ready when the tomatoes have reached a beautiful dark red colour. Set aside one day.
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6
Directions: Pre heat oven to 500u00b0 F. Pre heat ramekins. While oven is heating, warm up the tomato sauce until it bubbles.
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Evenly divide the tomato sauce into 2 medium ramekins (I used Le Creuset mini casseroles). Return to oven and heat until sauce bubbles.
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8
Create a divot on one side of the tomato sauce in each ramekin, break one egg into each ramekin.
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Place the ramekins onto a cookie sheet and cover with foil or the Le Creuset mini casseroles' lid.
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Bake in a preheated oven 2-4 minutes, depending on how cooked you like your eggs.
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Serve one ramekin per person, garnished with green onions and cilantro. A dollop of sour cream, creme fraiche or yogurt might also be nice. Also make sure you have toast points to dip into the yolks!
