Heat the oil in a large skillet on medium heat.

Add the onion and cook until it begins to soften, 5 minutes. Add the bell peppers, salt and pepper, paprika, and garlic. Mix and cook for a few seconds, low to medium heat. Stir to get that smoky depth of flavor. Add chili flakes (if using), harissa, tomato paste and tomatoes using the back of a wooden spoon to mash down any chunky bits. Add a little water into the tomato can or bowl, give it a swirl and add into the sauce. Add Involtini spice, passata and taste for seasoning, adding if necessary.

Cover and cook for 5 to 8 minutes on medium heat. If the water is too much, remove the cover and continue simmering to help reduce the liquid.

Use a wooden spoon to make six spaces or wells in the tomato sauce making sure that they are fairly well spaced out. Gently crack one egg at a time into each well. Need confidence in cracking the eggs open into the sauce? See notes below.

Reduce the heat and cook covered until the eggs are softly poached. Remember to turn the heat off seconds before you think the eggs are done because they will continue cooking in the sauce.

Uncover, add fresh parsley, spring onion and mint and a sprinkle of your favorite spice. Serve with naan, crusty bread and a dollop of hummus.