Shakshuka - Eggs in Tomato Sauce

Ingridients and cooking process
1 medium onion, diced heart a 12 inch (30cm) frying pan
1 tbsp olive oil cook for about 5 minutes until the onion begins to soften
1 medium red bell pepper
2 cloves garlic , mince cook bell pepper for 5-7 minutes,
over medium heat until softened
2 tbsp (30g) tomato paste
2 cans (14 oz - 400g each) diced tomatoes
1 tsp cumin
1 tsp (3g) paprika
1 tsp chili powder chili flakes (to taste)
1 tsp (5g) sugar salt freshly ground black pepper allow to simmer over medium heat for 10-15 until it starts to reduce make
6 pockets for the eggs
6 eggs cover the pan and cook for 10-15 minutes or until the eggs are cooked fresh parsley