Place a wide frying pan over a low heat. Add olive oil.
Add green onions and crushed garlic to pan and cook slowly heat over low-medium heat, stir often.
When garlic starts to turn golden add the cumin, stir until fragrant.
Add tomato paste and cook for 1-2 minutes further until the paste starts to darken.
Add chopped tomatoes and pepper.
Simmer mixture over a low heat for 10 minutes, stir occasionally.
Crack an egg into a small bowl. Make a small hole in the sauce, tip egg in. Repeat for all eggs.
Cook eggs very gently over a low heat until the whites are just set, or cooked to your liking, about 6 – 8 minutes.
Scatter reserved sliced green onions and serve with crunchy wholegrain toast. Serve immediately.