Step 1

Get a large frying pan over a high heat. Drizzle in some oliveoil, then empty the passata straight into the pan. Add 1–2tbsp of chipotle paste (to your taste), then pick out theroasted peppers with a fork, leaving their juices behind, and tearinto the pan. Give everything a stir and season with salt and blackpepper. Let bubble away for 1 minute.

Step 2

Crack the eggs into the pan and season with salt and blackpepper, then cover with a lid. Cook for 4–5 minutes, until thewhites are just set but the yolks are still runny.

Step 3

Meanwhile, toast the pitta breads, tear into pieces and put intoa serving bowl.

Step 4

Once the eggs are cooked, dollop over spoonfuls of the naturalyogurt, scatter over the parsley and serve at the table with extrablack pepper and the pitta breads for dunking.