200 g (7 oz) roasted mixed peppers from a jar, drained and roughly chopped
salt and pepper
4 tablespoons finely chopped coriander leaves, to garnish
Heat the oil in a large frying pan, add the onion, red chilli, garlic, merguez sausages and oregano and fry gently for about 5 minutes or until the onion is softened. Add the tomatoes, passata and peppers and cook for a further 5 minutes. If the sauce looks dry, add a splash of water.
Season well, then make 4 hollows in the mixture, break an egg into each and cover the pan. Cook for 5 minutes or until the eggs are set.
Divide between 4 warm serving plates, scatter with chopped coriander and serve immediately.