Heat the olive oil in a small frying pan over medium heat. Add the onion, pepper, courgette and potato and fry for 2-3 minutes.

Add the garlic and spices and cook for a further 30 seconds. Add the tomatoes, thyme, sugar and tomato puree. Bring up to the boil, then reduce heat and simmer for 25 minutes, stirring occasionally until the vegetables are soft and the sauce has reduced and thickened.

Make two holes in the mixture, crack the eggs into each holes and continue to simmer for about 10 minutes or until the egg whites are set but the egg yolks are runny.

Toast the pitta bread and cut into fingers for dipping.