Chop tomato, red pepper, and onion.

In a medium saucepan, cook the tomato until soft, then add red pepper and onion. Cook for three to five minutes before seasoning. Stir to combine, then add tomato sauce and water.

Crack the eggs and add them into the pan (you can make wells in the sauce but it still works if you don’t). Cover and cook for six to 10 minutes, or until the yolks are done to your liking.

Serve hot.