I got this recipe from CrossFit Christchurch Coach Johanna - I altered it to fit what I had in the cupboard and we loved it.
2 Tbsp Butter
1 Leek (you can use onion)
1 Glove crushed Garlic
200 grams Mushrooms
2 cans Tomatoes
2 Tbsp Tomato Paste
1/2 - 1 tsp Chili Powder
1 tsp Paprika
Sea Salt and Pepper to taste
Freshly chopped Parsley
Enough fresh white fish to pan fry in butter and have on the side.
Melt butter in a large saucepan and add chopped leek and garlic. Saute for 5 mins on medium heat, then add chopped mushrooms.
Continue to cook for another 2-3 mins.
Add canned tomatoes, tomato paste, chili, paprika, salt and pepper.
Simmer for 5 minutes.
Crack the eggs on top and then cover for a further 10 mins until the eggs are cooked.
While the eggs are cooking, pan fry your fish in butter.
Serve with fresh parsley and optional sour cream.