Heat the oil in a large sauté pan on a medium heat. Add the diced onion and pepper and cook for about 5 minutes or until the onions become translucent.
Add the finely chopped garlic and spices to the pan. Stir in and cook for a couple of minutes.
Add the tinned tomatoes and tomato puree, stir and bring to a simmer. Season as needed with the salt and pepper. If the sauce tastes too 'tart' add a tsp of Xylitol or other sweetener. Simmer for about 10 minutes until the liquid reduces down slightly.
With a spoon, make a small 'well' in the sauce towards the outside of the pan and crack an egg into the space. Repeat around the pan with the other eggs.
Cover pan with a lid and cook gently for another 8-10 minutes, or until the eggs are cooked the way you like them.
Garnish with the chopped herbs and crushed chilli and enjoy.
