Pop the red pepper, chilli, tomatoes, onions & garlic in a baking tray and drizzle with the oil. Bake in a moderately hot oven until the edges of the veggies begin to char.
Blend together with a stick blender and add in most of the spring onions and coriander (reserve some for dressing the dish).
Grease 6 ramekins or teacups and half fill each one with salsa. Pop them on a baking tray lined with a tea towel or dishcloth to prevent the dishes moving and pour in hot water from the kettle so that it comes about an inch up the dishes.
Crack an egg into each cup, or 2 if the ramekins are large and you are hungry, sprinkle with salt & pepper and pop in the oven for 10- 12 minutes or until the egg is thoroughly baked through.
Scatter a little more spring onion and coriander over the tops before serving.