Add the peppers and cook over a medium heat for 10 minutes until the vegetables soften.
Add the garlic, spices, tomato puree and salt and stir for a minute or so.
Next add the chopped tomatoes, stir, bring to a simmer and leave to cook for another 10-15 mins to allow the sauce to thicken. Taste and adjust seasoning if necessary
Turn the heat down to a gentle bubble. Make 4 wells in the sauce and crack an egg into each one. If you've got a lid for your frying pan pop it on top, if not you can use an upturned similar sized frying pan. The eggs will take about 10 minutes to poach. Don't let the pan get too hot or the yolks will over cook.
Remove the pan from the heat, and rest for a few minutes, before topping with freshly chopped parsley and a sprinkle of sumac. Gently spoon into serving bowls, adding any sides that you fancy.
Recipe easily scales up!
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