This recipe is vegetarian and gluten-free. With optional changes it could also be dairy-free.
Step 1. Heat a small frypan over moderate heat; add the water and onion and cook for 2-3 minutes or until softened. Add the capsicum, garlic and spices and cook for 2-3 minutes before adding the tomatoes and water. Cook for 10 minutes or until thickened slightly. Season.
Step 2. Push a little sauce aside and crack the egg into the space in the sauce. Cover the pan and cook for 3-5 minutes or until egg is done to your liking. Serve with yoghurt and a sprinkling of herbs.