I usually try to do 2 eggs per person, which makes a good meat-free meal served with some couscous or bread to mop up the sauce.
The ideal thing for this is a wide, shallow dish that can go both on the hob and in the oven. But make do with what you can. You could cook the sauce on the hob and add to an oven proof dish later. Whatever works really.
Enough for 5
a few glugs of olive oil
2 small onions, finely chopped
2-3 cloves of garlic, chopped
2 red peppers, cut into strips
2 tins of plum tomato
1 tsp cumin seeds
1 tsp smoked paprika
Pinch of sugar
salt and pepper
Heat a few glugs of olive oil in the pan and fry the chopped onion over a low heat. As they start to turn translucent add the garlic and after a few mins add the red peppers. Continue to cook for another 10 mins or so, so that they start to soften.
Once the vegetables have softened and sweetened, sprinkle in the cumin seeds and smoked paprika and allow to fry for the flavours to come alive.
Pour in the tinned tomatoes and add a pinch of sugar together with some salt and pepper. (You may also want to add a pinch of chilli or cayenne for a bit of a kick). Allow the sauce to bubble away gently on the hob over a low heat for about 45 mins until it's reduced and thickened.
Once you have a slightly thickened sauce, crack in the eggs one by one, making a little well in the sauce for each one. Transfer to the oven and cook for about 15 mins.
Some like the yolks runny while others like it more cooked through. I've made this plenty of times and have still haven't figured out the optimum time for the perfect egg so you'll just have to experiment!