Peel and finely chop the garlic. Remove the seeds from the peppers and dice them into small cubes. Remove the stalks from the tomatoes and dice them into small cubes as well.

Heat the oil in a saucepan and add the tomato purée along with the garlic, peppers, cumin and 1 teaspoon of salt. Fry everything over a medium heat, stirring regularly, until the chilli cubes are soft. Add the tomatoes, stock and bay leaves and cook for about 20 minutes until the sauce has thickened slightly. Season with a little salt and pepper.

Use a spoon to make four indentations in the sauce. Carefully crack the eggs and place one into each indentation. Continue to simmer on a low heat for about 10 minutes, until the egg white has set but the yolk is still runny. Remove the bay leaves before serving.