Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion, garlic, cumin and capsicum and cook, stirring often, for 4-5 minutes until onion softens.

Stir in tomatoes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, for 12-15 minutes until thick. Season to taste

Make 4 small indentations in the tomato mixture, crack an egg into each. Cover and cook for 5-7 minutes until yolks are almost set (or cooked to your liking). Sprinkle with parsley. Serve with toast