Preparation:

1. Finely chop the onion, garlic and bell pepper.
2. Heat oil in a skillet on medium heat, add the onion adn garlic, stirring occasionally, until soft and golden brown for about 5 minutes.
3. Add the bell pepper, cumin and paprika and cook for another couple of minutes.
4. Pour both Alce Nero tomato puree mixture in the skillet and let it cook, covered for 15 minutes.
5. Make small divots in the sauce for the eggs and carefully crack the eggs into them.
6. Cover the skillet with a lid and cook for 5 minutes, until the egg whites have set.
7. Serve with a few leaves fresh basil and whole grain brown bread.