Deseed and thinly slice the peppers, peel and thinly slice the onions. Heat the oil in a large non-stick frying pan or saucepan, add the vegetables, stir and cook over medium heat for 5 minutes, stirring. Turn heat down, add garlic and chilli, put lid on and cook on low heat for 20 minutes or until the vegetables are soft and tinged golden.
Add tomatoes to pan with the pesto, vinegar, paprika and seasoning, stir well and cook, uncovered, for 10 minutes. Transfer mixture to a large shallow ovenproof dish (or four individual dishes). Make eight 'wells' in the mixture and break an egg into each one. Bake in the centre of the oven at 190°C for 10 minutes. Sprinkle with a little black pepper and smoked paprika.
Try serving each portion with 1 x 25g slice crusty wholemeal bread - adds 70 calories.
See more #EvenBetter recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.