Finely dice onion, garlic and tomatoes. Cut bell peppers into thin stripes. Sauté onion, garlic and bell pepper on a heated pan until soft (about 6 minutes). Add cayenne pepper and black pepper and cook for additional 2 minutes.

Add the fresh tomatoes and canned tomato paste to the pan and gently stir together.

Preheat oven to 180 Celsius.Add vegetable stock and cook over medium heat for 20 minutes. Stir in soy sauce and salt.

Crack eggs into the pan and crumble the silken tofu on the pan. Bake at 180 degree Celsius for about 20 minutes.