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 to 3 minutes.
Add the tomato paste and cook, uncovered, over a low heat for
10 minutes, stirring occasionally.
Transfer the tomato mixture into a shallow, oven-proof 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.
Bake for 20 to 30 minutes or until the whites are set and the yolks
are still soft.
