Finely chop the onion and sauté it with a tablespoon of olive oil.

When the onion is golden, add the bell pepper and potatoes, chopped into small pieces.

Add a small cup of cooking water and let it cook for 20-25 minutes over medium heat.

When halfway through cooking, add a teaspoon of tomato paste, thyme, and salt.

Crack the eggs directly into the mixture about 5 minutes before the end of cooking and cover with a lid for 2-3, up to 5 minutes (depending on how cooked you want the yolk).

Turn off the heat, remove the lid, and season with pepper to taste, sprinkling with fresh basil.