Wash and clean the peppers and cut into strips. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the fresh tomatoes, remove the stems, peel and quarter them, cut out the white-green stems, remove the pits, cut the quarters in half lengthways and thirds across. Roughly chop the canned goods and use with the sauce.
Heat a pan with the olive oil, add the onions, garlic cloves and chillies and fry until the onions are translucent. Stir in the tomato pieces and the spices and season the sauce to taste. Simmer uncovered for 15 minutes, stirring occasionally.
In the meantime, wash the fresh celery, pluck the leaves and chop them roughly. Cut the flawless stems into small rolls approx. 3 mm and mix into the sauce.
Add the pepper strips and simmer for 5 minutes with the lid on. With a tablespoon, make 2 hollows in the tomato sauce, crack open the eggs and place in the hollows. Sprinkle with a pinch of salt and pepper. Cook with the lid on for 5 minutes. Garnish, serve with fresh flatbread or white bread and enjoy.