1 small bunch of coriander, stalks sliced and leaves roughly chopped (keep separate)
1 thyme stalk, leaves finely chopped
1-2 red chillies, halved and sliced (keep the seeds in)
5 red peppers, deseeded and finely sliced
2 tsp caster sugar
2 tsp red wine vinegar
8 medium eggs
400ml prepared vegetable stock
1 tbsp rapeseed oil
Place a pan over a low heat and add the oil. Add the cumin seeds and cook for 5-6 minutes until fragrant. Add the paprika fry quickly for 20 seconds then adding the onions, garlic, coriander stalks, thyme and chilli.
Coat thoroughly in 1 tbsp oil then cover with a lid and reduce the heat to low. Cook for approx. 10 minutes until soft and translucent and just beginning to colour.
Add the peppers to the pan and again coat thoroughly re-cover and cook on low for a further 20-25 minutes.
Remove the lid add the passata and vegetable stock and bring to a gentle simmer. Cook gently until the passata is reduced and almost a jam like consistency. Remove from the heat add the sugar and vinegar to taste (should have a spicy sweet tang).
Preheat the oven to 180°C. Divide the mixture between 4 individual ovenproof dishes (or one larger dish) and level out. Make small indentations and crack the eggs into the indent. Cover tightly with foil and place into the preheated oven for 10-13 minutes or until just set. Remove and serve immediately.